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brown sugar peanut butter

Brown Sugar Peanut Butter Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 2 Baking sheet
  • 1 Parchment paper roll
  • 1 wire cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cookie scoop 1.5 tablespoons

Ingredients
  

  • 1 cup creamy peanut butter
  • 1 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons granulated sugar for rolling, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a mixing bowl whisk together flour, baking soda, baking powder, and salt.
  • In a separate large bowl beat butter, peanut butter, brown sugar, and granulated sugar with a mixer until light and fluffy, about 2 minutes.
  • Add the egg and vanilla to the creamed mixture and beat until smooth.
  • Add the dry ingredients to the wet ingredients and mix on low just until combined, scraping the bowl with a spatula.
  • Scoop 1.5-tablespoon portions of dough, roll into balls, and optionally roll each ball in granulated sugar.
  • Arrange dough balls 2 inches apart on prepared sheets and press a criss-cross pattern with a floured or sugared fork to flatten slightly.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and tops look dry but centers are still soft.
  • Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to rest for 5 more minutes before serving.

Notes

For chewier cookies, pull them from the oven when the centers still look a touch underbaked, as they will finish setting on the sheet. If your dough seems too soft to roll, chill it for 15 to 20 minutes to firm up. Use a natural peanut butter only if well-stirred and not overly oily; otherwise, the cookies may spread more—adding 1 to 2 tablespoons extra flour can help. For a deeper flavor, brown the butter and cool before using, or add a pinch of cinnamon. Store cookies in an airtight container with a slice of bread to maintain softness, or freeze dough balls for up to 2 months and bake from frozen adding 1 to 2 minutes.
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