These are the best, most chewy peanut butter cookies you’ll ever have—we guarantee it.
- Prep time 35 minutes
- Total time 1 hour & 45 minutes
Ingredients
Method
Place 1/3 cup of the granulated sugar in shallow bowl.
In large bowl, using electric mixer on medium speed, beat peanut butter with butter until smooth, 1 to 2 minutes; beat in brown sugar and remaining 2/3 cup granulated sugar until fluffy, about 2 minutes. Beat in egg; beat in egg yolk and vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into peanut butter mixture just until combined.
Divide dough in half; wrap each in plastic wrap. Shape each into disc; freeze until firm, about 45 minutes.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll dough by rounded 1 tbsp into balls; roll each in reserved granulated sugar to coat. Arrange, 2 inches apart, on prepared pans. Lightly press 2 or 3 peanuts on top of each (if using).
Bake, 1 pan at a time, until edges are golden, 10 to 12 minutes. Let cool on pans on racks for 3 minutes; transfer to racks to cool completely.
Test Kitchen Tip: To measure flour, spoon it into a dry measure until heaping. Don’t pack or tap it on the counter to level; level with the straight edge of a knife or spatula.
Makes about 48 cookies.
Nutritional facts PER COOKIE: about
- Sodium 93 mg
- Sugars 8 g
- Protein 2 g
- Calories 87
- Total fat 4 g
- Potassium 46 mg
- Cholesterol 11 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
%RDI
- Iron 3
- Folate 7
- Calcium 1
- Vitamin A 1
