I have SO many cookie recipes on my website, but I didn’t have a classic, old fashioned peanut butter cookie. Until now. This peanut butter cookie is my ideal cookie situation. It has a crisp edge with a soft and chewy interior. To me, there is nothing worse than baking a cookie and having it be crunchy all the way through. And that seems to be a problem with peanut butter cookies in my experience. But not with these Chewy Peanut Butter Cookies.
Can you tell how much I like cookies by all of the cookie recipes on my site? I think its genetic. My mom made cookies all the time growing up. She likes to make the dough, scoop it and freeze the dough balls. Then, she can bake them off one or two at a time in her toaster oven whenever the craving strikes. Which is every day. Pretty genius, right?
Choosing the Right Peanut Butter
I always use creamy natural peanut butter at home. This brand is my personal favorite. The kind that you don’t have to stir has a bunch of stuff in it that just doesn’t need to be there. Palm oil, sugar, stabilizers and sugar substitutes don’t belong in peanut butter. They stretch the product and so you’re buying less of what you want- peanut butter. Feel me? So if you can, make the switch to a natural PB. Or at least snag one with out palm oil.
Pro tip: if the reason you don’t buy natural peanut butter is because you hate stirring, store the jar upside down in your pantry. That way each time you turn it right side up to open it, it mixes itself! You will likely have to stir once- the first time you open it after purchasing it- but I never have to stir my PB as long as I store it upside down.
As with all of my cookie recipes, I use granulated sugar and mix some molasses in rather than brown sugar. I have a small pantry so this makes more sense for me space wise, but if you don’t keep molasses on hand, feel free to substitute 1 cup of brown sugar for the granulated sugar + molasses combo.
Everything else about this cookie recipe is straight forward. Its packed with peanut butter, has a crisp edge and a chewy interior like all the best peanut butter cookies do. So without further ado, I present: Chewy Peanut Butter Cookies
Chewy Peanut Butter Cookies
- 8 Tbsp Non Dairy Butter I used Country Crock plant butter
- 1 Cup Granulated Sugar
- 1 Tbsp Molasses
- 2/3 Cup Natural Creamy Peanut Butter
- 1 Tbsp Ground Flax
- 2 Tbsp Water
- 1 tsp Vanilla
- 1 1/4 Cups All Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- Preheat oven to 350* and line a baking sheet with parchment.
- Combine flax, water and vanilla in a small bowl. Stir to combine and set aside.
- In a medium bowl with a wooden spoon or in the bowl of a stand mixer fitted with a paddle attachment, cream the non dairy butter, sugar and molasses until well combined and smooth.
- Scrape the bowl and add peanut butter. Mix until combined.
- Add flax mixture and mix until combined.
- Add flour, baking powder, baking soda and salt and mix until just combined. Don't over mix.
- Scoop cookie dough into about 3 tablespoon balls with at least 2 inches of space between each cookie.
- Use the heel of your hand to gently press the cookies into a disc shape and then a fork to cross hatch them. See photo above for thickness. If you fork is sticking to the cookies, sprinkle the tops with a bit of granulated sugar.
- Bake in a 350* oven for 13-15 minutes or until the edges are just starting to set. Remove from oven and let cool on tray for 5 minutes before moving to a wire cooling rack.
- Repeat with the remaining dough.
- Store in an air tight container on the counter for up to 5 days.
Let me know how this recipe works for you and if there is anything you’d like to see me make next!