Peanut Butter Cookies
Thick chewy cookies with crisp edges and a soft melt in the middle
Prep
10 mins
Cook
10 mins
Makes
14 cookies
Difficulty
Easy
Ingredients
- 1½ cups all purpose flour (180 g)
- ½ cup unsalted butter room temperature (110 g)
- 1 cup peanut butter (250 g)
- ½ cup brown sugar lightly packed (100 g)
- ½ cup white sugar (100 g)
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- ¾ teaspoon baking powder
Method
- Preheat oven to 180C.
- Cream the butter white sugar and brown sugar in a mixer. Start on speed 2 for 15 seconds then increase to speed 8 for another 15 seconds.
- Scrape down the bottom and sides of the bowl then mix again on speed 5 for 20 seconds.
- Add the peanut butter and mix on speed 5 for 30 seconds scraping halfway through.
- Add the egg and vanilla extract. Mix on speed 3 for 15 seconds then scrape and mix again on speed 3 for another 5 to 10 seconds.
- Add the flour and baking powder. Mix on speed 1 until just combined no more than 10 seconds.
- If there are white streaks finish mixing by hand with a few gentle folds.
- Roll into small balls to make about 14 cookies.
- Bake for 10-12 minutes until edges are lightly golden and centres are soft.
- Cool on the bench for 10 minutes then transfer to a wire rack.
Tips
- Do not overbake the centre should feel soft
- Room temperature butter mixes more evenly
- Trust the process even when they look underdone
Storage
- Store airtight at room temperature for up to 3 days
- Refrigerate for up to 5 days
- Freeze baked cookies for up to 2 months
