High Altitude Chewy Peanut Butter Cookies
These peanut butter cookies have the perfect chewy texture and creamy peanut butter sweetness.
Ingredients
- 1 1/3 cup all-purpose flour (162g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup creamy peanut butter (185g)
- 8 Tablespoons unsalted butter, softened (1 stick)
- 3/4 cup packed brown sugar (150g)
- 1/4 cup granulated sugar (50g)
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
Prep
- Preheat oven to 360°F and line two baking sheets with parchment paper. Set aside.
- Combine the flour, baking soda, and salt in a medium bowl. Set aside.
Mix the Cookie Dough
- In the bowl of an electric mixer fitted with the paddle attachment (you can also use a large bowl and a spatula), add the peanut butter, butter, brown sugar, and granulated sugar. On medium speed, beat for 1-2 minutes or until smooth.
- Add in the egg and vanilla, scraping the sides of the bowl so that everything is well incorporated.
- Add the dry ingredients and mix until just combined, careful to not overmix.
To Bake
- Scoop the dough with a cookie scoop or your hands to form 1.5 tablespoon-sized balls, and arrange them on the baking sheets about two inches apart.
- Bake the cookies for 10-12 minutes or until the edges look set and slightly browned.
- Let the cookies cool on the baking sheets for five minutes, then serve.
Notes
Store cookies in an airtight container for up to 5 days.