Soft And Crunchy Peanut Butter Cookies Recipe

Name: Soft And Crunchy Peanut Butter Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2/3 cups all-purpose flour (13 1/3 ounces; 385g); 1 teaspoon (4g) baking soda; 1/2 teaspoon (2g) baking powder; 1/4 teaspoon (1g) kosher salt; 8 ounces unsalted butter (2 sticks; 225g), at room temperature; 1 cup (240ml) crunchy peanut butter; 1 cup packed light brown sugar (7 1/2 ounces; 215g); 3/4 cup (5 1/4 ounces; 150g) granulated sugar, plus 1/2 cup (3 1/2 ounces; 100g) for rolling; 2 large eggs; 1 1/2 cups whole roasted peanuts (5 ounces; 140g)

Servings: persons

1
Preheat oven to 350u00b0F. Adjust oven racks to upper middle and lower middle positions. Line 2 baking sheets with parchment paper. In a large bowl, whisk together flour, baking soda, baking powder, salt.
2
In a stand mixer fitted with the paddle, beat butter at medium-high speed until creamy, about 2 minutes. Add peanut butter and beat until well combined, about 1 minute. Add light brown sugar and 3/4 cup granulated sugar and beat for 3 minutes. Add eggs, one at a time, beating until incorporated after each addition. Lower mixer speed to low and add flour in 2 parts, scraping down the bottom and side of the bowl with a rubber spatula after each addition. Add peanuts and mix just until evenly distributed.
3
Pour remaining 1/2 cup sugar into a small bowl. Scoop the dough with a 1-ounce (2-tablespoon) ice cream scoop and roll each scoop into a smooth ball. (If the dough is too soft to handle, refrigerate for 10 to 15 minutes.) Roll each ball in sugar to coat lightly. Place sugared balls on prepared baking sheets, leaving about 1 1/2 inches between them. You will have dough left over after filling up the 2 baking sheets; keep it refrigerated.
4
Press down on each ball twice with the tines of a fork, making a crisscross pattern.
5
Bake cookies until golden brown and starting to crisp at the edges, 12 to 14 minutes, rotating pans front to back and top to bottom halfway through baking. Transfer baking sheets to cooling racks and let cookies cool on sheets for 3 minutes, then, transfer cookies directly to cooling racks. Cool completely. When baking sheets have cooled completely, repeat Steps 3, 4, and 5 with remaining cookie dough. Store cookies in an airtight container or zipper-lock bag at room temperature for up to 5 days.

1785

kcal

Calories

108

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 2/3 cups all-purpose flour (13 1/3 ounces; 385g), 1 teaspoon (4g) baking soda, 1/2 teaspoon (2g) baking powder, 1/4 teaspoon (1g) kosher salt, and more.

Yes, Soft And Crunchy Peanut Butter Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!