The ultimate soft & chewy peanut butter cookies from scratch recipe, made with brown sugar and peanut butter powder for a lower fat cookie.
Sometimes I’m just in the mood for good soft and chewy peanut butter cookies. Even though I like chocolate and peanut butter together, I set out to make a soft and chewy peanut butter cookie that was a stand alone cookie — delicious on its own. This peanut butter cookie recipe went through a number of revisions and tweaks before I was satisfied. As a result this peanut butter cookie recipe will knock your socks off.
Peanut Butter Cookie Ingredients
These peanut butter cookies are easy to make with the ingredients of butter, brown sugar and granulated sugar, eggs and vanilla. The peanut butter called for in the recipe is peanut butter powder. Have you seen peanut butter powder? It is awesome! It is 90% reduced fat, but has a strong peanut flavor. Don’t be intimidated by peanut butter powder if you never have used it before. It is easy to find in local stores, such as Costco, Sam’s Club, Walmart and grocery stores. Using the peanut butter powder allows you to make peanut butter cookies low fat. It is the best of both worlds — amazing flavor with greatly reduced fat.
How do you make soft & chewy peanut butter cookies from scratch?
Making peanut butter cookies from scratch is easy. Preheat oven to 400 degrees and pull out your silicone baking mat. If you use a regular cookie sheet, you will either need to reduce the cooking time or the temperature.
First, mix the dry ingredients (flour, salt, baking soda, baking powder) together with a wire whisk and set aside.
Next cream the butter with the brown sugar and granulated sugar. Use either a hand mixer or a stand mixer if you have a high quality one that has beaters that reach the bottom of the bowl. Mix for two or three minutes until batter is light and fluffy.
Add the eggs and vanilla and mix together. An egg, plus an egg yolk helps the cookie keep the dense chewiness that is so good.
Next add the peanut butter powder. If you have never used peanut butter powder before, this is a great recipe to start with. Look for it in your local stores or order it online. It has a great flavor when used in recipes.
Once all the wet ingredients are mixed together, add the flour mixture and beat until the wet and dry ingredients come together.
If you want crunchy peanut butter cookies, add the chopped peanuts and mix with a wooden spoon. I prefer to crush my own peanuts. First, add a cup of shelled peanuts in a ziplock bag and then pound/roll with rolling pin until the pieces are the size you looking for.
Measure out 1 inch rounds of the peanut butter cookie dough and roll into a ball. Roll the balls in granulated sugar and place about 2 inches apart on your ungreased cookie sheet or silicone baking mat.
Slightly flatten with the tongs of a fork in a crisscross pattern. The cookies do not spread very much. Make sure you only slightly flatten so as not to make the cookie dry out and bake more quickly.
Bake at 400 degrees for 8 minutes. After cookies are finished, remove them from oven and cool tray on cooling rack for 10 minutes. Next, transfer cookies over to cooling rack and allow to cool completely.
And there you go. An easy soft & chewy peanut butter cookie recipe from scratch that is both soft and chewy and lower in fat with a delicious flavor. This recipe makes 24 cookies.
My batch of soft & chewy peanut butter cookies was just in time for our Labor Day camping trip. I always bring homemade cookies on our campouts. This year we made s’mores using these soft & chewy peanut butter cookies instead of graham crackers. The soft cookies with the gooey marshmallow was simply yummy!
They also sustained the kids as they packed their own snacks for our hike. Grapes and peanut butter cookies — wonderful hiking snacks!
The best soft and chewy peanut butter cookie recipe from scratch. Perfect peanut butter taste, but lower in fat with peanut butter powder. Make a quick easy batch of peanut butter cookies. They freeze well and thaw quickly.
- 1/2 cup butter (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup peanut butter powder
- 1 egg
- 1 egg yolk
- 1 tsp vanilla
- 1/4 cup peanuts (crushed (optional))
- 1 1/2 cup flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- PREHEAT oven to 400 degrees.
- MEASURE out all the ingredients before starting.
- SIFT flour with mesh colander two or three times before measuring out the flour.
- POUR dry ingredients (flour, baking soda, baking powder and salt) into a bowl and whisk together. Set aside.
- CREAM butter with a hand mixer. Add brown sugar and granulated sugar to butter and mix on low speed until sugars are incorporated and mixture is light and fluffy.
- BLEND egg, egg yolk and vanilla to butter mixture, continuing to mix on low speed.
- MIX peanut butter powder and continue to blendon low speed until powder is fully mixed in.
- POUR the dry ingredient mixture into the wet mixture and mix until all ingredients come together. Do not over mix.
- MIX in the crushed peanuts with a wooden spoon (optional).
- ROLL dough into 24 one-inch ball. Dough is ready when it can be rolled without sticking to your hand. If mixture is too sticky, add additional flour, one tablespoon at a time.
- ROLL in granulated sugar.
- PLACE dough balls on silicone baking sheet. Use a fork to make a crisscross pattern on the cookie.
- BAKE in oven at 400 degrees for 8 minutes. Do not over bake. When finished, remove from oven.
- COOL on baking sheet on cooling rack for 10 minutes. After 10 minutes, transfer the cookies from the baking sheet to the cooling rack and allow them to cool completely.
- STORE in an airtight container. If storing them for longer than a few days, wrap cookies several times in plastic wrap, place in an airtight container and place in the freezer.
- YIELD: 24 cookies.
What is your favorite time of year to eat soft & chewy peanut butter cookies? Comment below and let me know.