They say stress can’t exist in the presence of cake. It is probably even more likely to forget everything around you with these classic soft and chewy peanut butter cookies. They will quickly become your favorite sweet treat! There is one thing I can guarantee you: once you tried this recipe you will stop looking for other recipes because it is bullet proof and you can’t make anything wrong with this one. These peanut butter cookies are not just simple to make, but also stay soft for more than a week or even longer if stored correctly.
This is how you make the perfect chewy cookies
Most peanut butter cookies that I have had so far are too crunchy and not soft inside, leaving you a crumbly mess. I have been looking for the perfect cookie recipe for quite some time and find this one not only to be the easiest to make, but also the best so far. With this recipe you’ll be able to make 20-24 medium size peanut butter cookies that are crunchy from the outside and chewy from the inside.
It will only take a few minutes to mix all the ingredients together and prepare the cookies. You can add creamy or chunky peanut butter (and an extra spoon for some additional flavor) and some chocolate chips to the dough or enjoy the basic peanut butter cookies. When rolling the cookie dough, keep the super sticky dough from binding to your hands with a little oil or simply use water and wash your hands with water only to clean them from the dough if needed.
When you roll the dough into 1 inch balls do not put more than nine of them on a baking sheet and make sure to leave enough space between the dough balls. Make sure to take them out of the oven while they are still soft and let them cool. Do not move them from the baking paper or the tray until they are completely cool, otherwise they might break. Please remember that they might seem a bit too soft while they are still hot but this is absolutely fine and only means that they will be even more chewy later.
Classic Peanut Butter CookiesPrint recipe
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 2/4 butter or margarine
- 1-2 eggs
- 1 1/4 cups flour
- 1x baking soda
- 1 tsp. salt
- Mix the sugars, peanut butter, butter and eggs in a large bowl
- Stir in the remaining ingredients until everything is smooth
- Roll dough into 1 inch balls and put them on a baking sheet leaving enough space between the dough balls
- Put max. 9 dough balls on the tray
- Flatten each ball with a fork, making a crisscross pattern
- Bake in a preheated 180 degrees C oven for about 10-15 minutes or until cookies begin to brown
- Take the cookies out of the oven and let them cool on the baking sheet