Description
These double peanut butter cookies are the BEST peanut butter cookies out there. A creamy soft interior, sugar-coated exterior, and loaded with peanut butter flavor! And so easy to whip up!
Ingredients
Scale
- 113 gm (1/2 cup) unsalted butter, softened
- 264 gm (1 cup) creamy peanut butter (not natural or organic)
- 180 gm (3/4 cup, firmly packed) light brown sugar
- 133 gm (2/3 cup) granulated sugar, plus more for rolling
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 187 gm (1 1/2 cups, spoon & leveled) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 165 gm (3/4 cup) peanut butter chips*
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Mix in the egg and egg yolk, one at a time, making sure the first is fully incorporated before adding the next. Mix in the vanilla.
- In a separate bowl, combine the flour, baking soda, and kosher salt. Add the dry ingredients to the butter mixture and beat on low speed until just combined. Add in the peanut butter chips and gently fold in by hand using a rubber spatula.
- Cover the dough and chill in the fridge for 30 to 60 minutes. In the meantime, preheat your oven to 350°F and line 2 baking sheets with parchment paper.
- Using a #20 spring-loaded cookie scoop, scoop the chilled dough onto the prepared baking sheets. Roll each ball of dough in granulated sugar until generously coated. Place the sugar-coated dough balls back onto the baking sheet, spacing 3″ apart. Bake for 10 to 12 minutes, until the edges of the cookies are just lightly browned. (The tops of the cookies may appear underdone, but they’re not! You don’t want to overbake these.)
- Remove the cookies from the oven and carefully tap the baking sheet on the counter a few times to “deflate” the cookies and help them spread a bit. Allow the cookies to set on the baking sheet for 5 to 10 minutes before removing to a wire rack to cool completely.
Notes
*For a delicious variation on these cookies, try using semisweet chocolate chips in place of peanut butter chips!
Freezing: Chill, scoop, and roll the dough in sugar as directed in the recipe. Place sugar-coated dough balls on a parchment-lined baking sheet and place in the fridge for 30 minutes, or until dough is frozen solid. Place the frozen dough in a freezer-safe zip top bag and store for up to 3 months. When ready to bake, just add 1-2 minutes to your bake time!
Storage: Store in an airtight container at room temperature for up to 5 days.