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new york peanut butter cookies

NY Peanut Butter Cookies

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Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 20 minutes
Total Time 46 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Baking sheet
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Cookie scoop 1.5 tablespoon
  • 1 Fork
  • 1 Cooling rack
  • 4 Parchment paper sheets
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 tablespoon granulated sugar for rolling

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a bowl whisk together flour, baking soda, baking powder, and salt.
  • In a mixer beat peanut butter, softened butter, granulated sugar, and brown sugar on medium until light and fluffy, about 2 minutes.
  • Beat in the egg and vanilla until smooth and well combined.
  • Add the dry ingredients to the wet mixture and mix on low just until a soft dough forms.
  • Chill the dough in the refrigerator for 15 minutes if it feels sticky or warm.
  • Scoop 1.5-tablespoon portions of dough, roll into balls, and coat lightly in the extra granulated sugar.
  • Arrange dough balls 2 inches apart on the prepared sheets.
  • Press each ball gently with a fork in a crisscross pattern to about 1/2-inch thick.
  • Bake one sheet at a time for 10 to 11 minutes until edges are set and centers look slightly underbaked.
  • Let the cookies cool on the sheet for 5 minutes to firm up.
  • Transfer cookies to a cooling rack and cool completely for at least 15 minutes.

Notes

For that classic New York deli-style chew with crisp edges, slightly underbake and let carryover heat finish the centers; don’t skip the granulated sugar roll, which enhances crackle and edge caramelization. Use a no-stir creamy peanut butter for consistent texture; natural peanut butters with separated oil can make the dough greasy unless you stir thoroughly and add 1 to 2 tablespoons extra flour. If the dough cracks excessively when fork-pressing, warm it slightly or moisten the fork with water. For thicker cookies, chill the scooped dough balls 30 minutes before baking, and for a deeper nutty note toast 1/3 cup peanut butter in a skillet until fragrant then cool before mixing. Store airtight at room temperature up to 4 days or freeze dough balls for 2 months and bake from frozen adding 1 to 2 minutes.
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