Description
Quick and easy peanut butter cookies. Super thick and chewy and made in 20 minutes or less!
Ingredients
- ½ cups Butter, Softened
- ½ cups Brown Sugar
- ¼ cups Sugar
- ½ cups Creamy Peanut Butter
- 1 whole Egg
- ¾ teaspoons Vanilla Extract
- 1-⅓ cup All-purpose Flour
- 1 pinch Salt
- ¾ teaspoons Baking Soda
- ¼ cups Sugar (for Rolling)
Preparation
Preheat oven to 350 F.
In the bowl of a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes. Add peanut butter and mix for 1-2 minutes. Add egg and vanilla. Mix until combined and clump free.
Combine flour, salt and baking soda in a small bowl. Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over mix.
Portion dough into 16 cookies. Add the remaining sugar into a small bowl.
Roll each cookie in the sugar and place on a silicone baking mat on top of a baking sheet, leaving an inch or two between each.
Bake cookies for 10 minutes, until lightly golden brown and firm on the edges. Remove from the oven and let them sit on the pan for 3-4 minutes. Transfer to a cooling rack to cool completely.
Cookies can be stored in an airtight container at room temperature for 3-5 days (if they last that long). You can always freeze the cookies for up to 3-4 months.
