Do you like peanut butter? Do you like cookies? Good, BECAUSE YOU ARE GOING TO LOVE THESE COOKIES!!! Sorry, let me take it down a notch. YOU ARE GOING TO LOVE THEM. Whoopsie, I did it again. I just can’t help it, these cookies are too good. They’re like little pillows of peanut butter. I’m pretty sure if you make these, you’ll be just as excited about them as I am.
Soft Peanut Butter Cookies Printer-Friendly Recipe
From: Spoonful of Sugar, Inspired by Sally’s Baking Addiction
Makes: About 24 cookies
Ingredients
1/2 cup (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
3/4 cup peanut butter
1 egg
1 teaspoon vanilla
1 1/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup peanut butter chips
Peanuts for garnish (around 1/4 cup), finely chopped
Directions
Preheat oven to 350 degrees. Line baking sheets with nonstick liner and set aside.
In the bowl of a stand mixer, cream together the butter and both sugars until creamy, about 2 minutes. Mix in the peanut butter. Mix in the egg and scrape the sides of the bowl. Mix in the vanilla. With the mixer on low, add the flour, baking soda, and salt until combined. Fold in the peanut butter chips.
Use a cookie scoop to form 1-inch balls, place on prepared baking sheet. Press the chopped peanuts on top of each cookie, pressing the dough down slightly. Bake in preheated oven for 9-10 minutes (I promise, they will be fully baked in this short amount of time). Remove from oven and allow to cool on baking sheet for 10 minutes before removing to a wire cooling rack to cool completely. Enjoy!
Cream together the sugars and butter with a stand mixer.
Mix in the peanut butter.
Add in the egg.
Mix in the vanilla. Make sure to scrape the sides of the bowl.
Slowly mix in the flour, baking soda, and salt until combined.
Fold in the peanut butter chips until completely incorporated.
Scoop out balls of dough and place on lined baking sheets.
Chop up the peanuts.
Smoosh the peanuts on top of the cookie dough.
Bake for 9-10 minutes in preheated 350 degree oven.
Remove from oven and cool on baking sheet for about 10 minutes. Then remove from baking sheet and cool completely on a wire cooling rack.
Cream together the butter and both sugars until creamy, about 2 minutes.