Thick and Chewy Peanut Butter Cookies
25 minMakes 19 cookies
Soft-centered peanut butter cookies with crisp edges, baked just until set and gently flattened while warm.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine cookie sheets with parchment paper | ||||||
| 226 g salted butter, melted | Whisk butter & peanut butter until smooth | Add sugars, whisk to combine | Add eggs & vanilla, whisk until smooth | Stir in flour, baking soda, powder & salt | Roll dough into 60 g balls, coat in sugar | Bake 350°F / 175°C, 8 min; flatten gently |
| 3/4 cup + 218 g creamy peanut butter | ||||||
| 163 g dark brown sugar, packed | ||||||
| 156 g granulated sugar | ||||||
| 2 large eggs, at room temperature | ||||||
| 1 1/2 tsp vanilla extract | ||||||
| 390 g all-purpose flour, spooned & leveled | ||||||
| 1 tsp baking soda | ||||||
| 1 tsp baking powder | ||||||
| 1/2 tsp salt | ||||||
| 100 g granulated sugar (for rolling) | ||||||
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