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Perfect Peanut Butter Cookies Recipe

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★★★★★

4.8 from 54 reviews

These Perfect Peanut Butter Cookies offer a rich, creamy peanut butter flavor with a delightful blend of textures from chocolate and honey roasted peanuts. Soft and chewy with a slight crunch, they’re finished with a touch of flaky sea salt for an irresistible sweet-salty balance.

Ingredients

Scale

Cookie Dough

  • 1 cup (227g) unsalted butter, room temperature
  • 1 cup (227g) creamy peanut butter, room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (319g) light brown sugar, packed
  • 3/4 cup (149g) granulated sugar
  • 2 large eggs, room temperature
  • 2 and 3/4 cups (330g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt (kosher or table salt)

Chocolate Coating

  • 8 ounces semi-sweet or dark chocolate, coarsely chopped
  • 1 and 1/2 tablespoons refined coconut oil
  • 1/2 cup honey roasted peanuts, coarsely chopped
  • Flaky sea salt, for sprinkling

Instructions

  1. Beat the butter: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using a handheld electric mixer, beat the room-temperature unsalted butter until smooth and creamy.
  2. Add peanut butter and vanilla: Mix in the creamy peanut butter and pure vanilla extract until smooth, about 2 minutes.
  3. Cream the sugars: Add both light brown sugar and granulated sugar and beat until light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes.
  4. Incorporate eggs: Add the eggs one at a time, beating well after each addition to combine thoroughly, then turn off the mixer.
  5. Mix dry ingredients: Whisk together the all-purpose flour, baking soda, baking powder, and salt in a separate bowl. Turn the mixer to low and slowly mix in the dry ingredients until just combined, being careful not to overmix.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 2 hours. If refrigerated longer, let the dough soften slightly before scooping.
  7. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  8. Scoop dough: Using a tablespoon measure, scoop out dough mounds onto the baking sheet, spacing them a few inches apart to allow for spreading.
  9. Create crosshatch pattern: Optionally, use a fork to make crosshatch marks on each cookie’s top for a classic peanut butter cookie look.
  10. Bake cookies: Bake for 11-13 minutes or until edges are golden and centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  11. Melt chocolate and coconut oil: In a double boiler, gently melt the chopped chocolate and refined coconut oil together until smooth and evenly combined.
  12. Prepare chocolate dipping: Pour the melted chocolate into a small deep bowl suitable for dipping.
  13. Dip cookies: Carefully dunk each cooled cookie halfway into the melted chocolate, letting any excess drip off, then place them on a parchment-lined baking sheet.
  14. Garnish and set: Sprinkle the wet chocolate on each cookie with chopped honey roasted peanuts and flaky sea salt. Allow the chocolate to set at room temperature or refrigerate until firm.

Notes

  • Letting the dough chill is crucial for preventing excessive spreading during baking and enhancing flavor development.
  • If you don’t want to add the chocolate coating, the cookies are delicious on their own.
  • Make sure to use room temperature ingredients for smooth mixing and better texture.
  • Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
  • Use parchment paper or silicone mats to prevent sticking and promote even baking.

Keywords: peanut butter cookies, homemade cookies, chocolate dipped cookies, classic peanut butter, easy cookie recipe

Find it online: https://amayaharis.com/perfect-peanut-butter-cookies-recipe/