This week I am sticking to a more traditional cookie. While I enjoy peanut butter cookies, I prefer soft and chewy ones. I have updated this recipe a little with the addition of white chocolate. You may just find that this is your new favorite peanut butter cookie recipe.
CHEWYSOFT PEANUT BUTTER COOKIES
Before you start:
I must offer a word of warning. Temperature and process usually play a very important part of baking success. It is critical in regards to this recipe. If you skip a step, you will likely end up with a very different cookie.
I like to sift the dry ingredients together on a piece of parchment. This makes it very easy to fold in half and slowly add in to wet ingredients while mixing slowly in the stand mixer.
Do not pour the flour in all at once or overmix the dough. It will alter the consistency of the cookie. Likewise, the chips should be barely mixed in.
You could refrigerate this dough for a couple of days if you wish to make it later.
- 2 ¼ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups packed brown sugar
- 1 ¼ cups granulated sugar
- 1 cup butter at room temperature
- 3 large eggs
- 1 ½ cups creamy peanut butter (I usually use a whole small jar, approx. 16oz)
- 1 ½teaspoon vanilla extract
- 1 ½ cups white chocolate chips
- Sift flour, soda, and salt together. Set aside.
- On medium speed, mix together softened butter and peanut butter.
- Add sugars. Beat until light and fluffy (approximately 2 minutes).
- Mix in eggs and vanilla.
- Slowly add in dry ingredients while mixing on the lowest speed. Mix only until incorporated.
- Again on lowest speed (or by hand) mix in white chocolate chips just until incorporated.
- Cover the dough and refrigerate for one hour.
- Preheat oven to 325˚F.
- Scoop dough into 1-inch balls. I use a medium cookie scoop (approx 1.5 inches) and roll into a ball.
- Place ball on a parchment-lined baking pan.
- Gently press criss-cross pattern with a floured fork.
- Refrigerate prepped cookies on the tray for 15 minutes before baking.
- Bake at 325 for 15-18 minutes until edges just start to brown.
- Allow cooling on the tray for 2 minutes before transferring to a cooling rack.
- Store in an airtight container.