Big Peanut Butter Cookie

Classic Peanut Butter Cookies

Classic Peanut Butter Cookies

Dawn Arnold

Servings

10 cookies

Prep Time

10 minutes

Cook Time

10 minutes

Cuisine

American

Category

Cookies

These cookies are soft and chewy in the center, lightly crisp around the edges, and packed with delicious peanut butter flavor. If you love old-fashioned homemade cookies, this is one recipe you'll want to keep in your recipe box.

Classic Peanut Butter Cookies

Ingredients

  • 1 and 1/2 Sticks Unsalted Butter, room temp (170 grams) or (12 tablespoons)
  • 1/2 cup Peanut Butter (113.4 grams)
  • 1/3 cup Sugar plus 1 tablespoon (75 grams)
  • 1/2 cup plus 1 and 1/2 tablespoon Dark Brown Sugar (128 grams)

  • 1 tablespoon Glucose Syrup or Corn Syrup

  • 1 and 1/2 teaspoons Vanilla Extract
  • 1 Large Egg
  • 1 & 1/2 cups AP Flour (198 grams) (Fluff flour then spoon into measuring cup and level with a flat knife or use a scale for the accurate weight)
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Baking Powder
  • 3/4 teaspoon Kosher Salt

  • 1 and 1/2 cup Peanut Butter Chips (270 grams) ½ cup chips makes a flatter cookie and 1 ½ cups will make a thicker cookie.

  • 1/4 cup or more Sugar for rolling cookies in before baking

Directions

  1. Preheat oven to 350°F. Line baking sheet with parchment paper.

  2. Using a hand mixer or stand mixer, beat the butter, sugar, brown sugar, and glucose/corn syrup together until combined.

  3. Add the peanut butter and vanilla extract and mix well.

  4. Add the egg and beat until the mixture is fluffy and lighter in color, stopping occasionally to scrape down the sides of the bowl. Depending on your mixer, this could take 3-5 minutes.

  5. In a separate bowl, combine the flour, baking soda, baking powder, salt, and peanut butter chips together. Stir to ensure all ingredients are mixed well.

  6. Add the flour mixture to the sugar mixture and beat until just combined. DO NOT OVERMIX.

  7. 7. Scoop the cookie dough onto a parchment-lined baking sheet, spacing them about 2–3 inches apart. I prefer my cookies to be between the size of a golf ball and a baseball (approximately 113 grams), which yields 8 jumbo cookies. However, you can make them smaller if desired. I find that the texture is best when they’re larger, as they stay soft and chewy in the center. While chilling the dough for an hour before baking is optional, I’ve tested both methods, and they turn out delicious either way!
  8. 8. Roll each cookie dough ball in sugar and bake at 350 for approximately 8-12 minutes or until lightly brown on top and do not appear wet on top. Do not overbake these cookies.
  9. Once they are cool enough to eat.....Enjoy!
  10. *Cookies can be frozen in their baseball-size shape and baked at a later date. They may take a little longer to bake.

These cookies are soft and chewy in the center, lightly crisp around the edges, and packed with delicious peanut butter flavor.

If you love old-fashioned homemade cookies, this is one recipe you'll want to keep in your recipe box.

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