Chewy peanut butter cookies are one of earth’s simple pleasures, and these might be the most perfect version of them. Not overly sweet, and packed with peanut flavor, these chewy peanut butter cookies are sure to be the hit of your next party or get together.
Last time I made these, they were gone in minutes, with several people asking me for the recipe. I had scoured many peanut butter cookie recipes and none of them seemed to be what I wanted, so a few tweaks later, these chewy peanut butter cookies were created. This recipe makes a lot of cookies, so just be aware that though it might seem like a lot of butter and sugar, it is spread out across many cookies.
Note*** I used salted natural peanut butter which has almost no sugar in it. If you’re going to use a sweetened peanut butter, I would recommend cutting down the sugar by at least ¼ cup depending on how sweet it is to start.
Ingredients
- 1 cup natural chunky salted peanut butter
- 3/4 cup salted butter at room temperature
- 1/4 cup coconut oil at room temperature
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
Directions
Preheat oven to 375 degrees, and line rimmed sheet trays with parchment paper or silicone baking pads.
Add the peanut butter, butter, and coconut oil to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream for a few minutes until the mixture is light and fluffy. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and mix until combined.
Whisk the flour and baking soda together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined.
Scoop out heaping scoops of dough with a mini ice cream scooper. You want to have 12 cookies per sheet. Leave space in between because they will spread. Press down with a fork to get the traditional grid of peanut butter cookies.
Bake at 375 for 7 minutes. Let cool for 5-7 minutes on baking sheet before transferring to a wire rack to cool.
