Chewy Peanut Butter Cookies

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These chewy peanut butter cookies have a thick, chewy center and perfect peanut butter flavor. The creaming method and a generous measure of Jif peanut butter deliver that classic sweet-salty bite in every single one.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Author: Chef Lindsey

Ingredients

1 ¼ cups light brown sugar
¾ cup unsalted butter softened
1 large egg
2 teaspoons vanilla extract
1 cup peanut butter creamy Jif
2 cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
Maldon salt for finishing

US Customary - Metric

Instructions

Preheat the oven to 325°F convection or 350°F conventional. Line a baking sheet with parchment paper.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and brown sugar until the butter is fully worked through the sugar with no sandy texture remaining.
Add the egg and vanilla extract and beat well to combine. Add the peanut butter and mix until fully incorporated.
Reduce speed to low and add the dry ingredients in three additions, mixing until just combined.
Scoop the dough into portions of about ¼ cup each. Flatten each portion into a fat disk. Add a crisscross pattern with a fork if desired, but it is not required.
Place 1 inch apart on the prepared baking sheet. Bake for 15 to 17 minutes, until the edges are golden brown, the centers are puffed, and the surface looks matte, not shiny.
Cool completely on the baking sheet or on a wire rack. Finish with a pinch of Maldon salt if desired.

Notes

Make-Ahead Dough: Flatten portioned dough into disks while still pliable, then refrigerate or freeze until solid, then transfer to a zip-top bag. Flattening cold dough will cause cracking.
Doneness Cue: Pull the cookies when the edges are golden brown and the surface has turned matte. The centers will look underdone but will set as they cool.
Mix-Ins: Add up to ½ cup of chocolate chips, chopped peanuts, M&Ms, or Reese's chips. Any addition will make the dough crumblier, but it can still be squeezed and shaped before baking.
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months. Unbaked dough disks freeze equally well for up to 2 months.

Nutrition