Perfect Peanut Butter Cookies

Name: Perfect Peanut Butter Cookies
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 2
Cuisine: American
Ingredients: 1 cup Unsalted Butter (1 cup (227g) unsalted butter (room temperature )); 1 cup Smooth Peanut Butter (1 cup (227g) creamy peanut butter (room temperature )); 1 tsp Vanilla (1 and 1/2 teaspoons pure vanilla extract); 1 cup Light Brown Sugar (1 and 1/2 cups (319g) light brown sugar (packed )); ¾ cup Granulated Sugar (3/4 cup (149g) granulated sugar); 2 pieces Egg (2 large eggs (room temperature )); 1 cup All-Purpose Flour (2 and 3/4 cups (330g) all-purpose flour); ¾ tsp Bicarbonate of Soda (3/4 teaspoon baking soda); 1 tsp Baking Powder (1 and 1/2 teaspoons baking powder); ½ tsp Table Salt (1/2 teaspoon salt (kosher or table salt)); 8 oz Semisweet Chocolate Chunks (8 ounces semi-sweet or dark chocolate (coarsely chopped )); 1 tbsp Refined Coconut Oil (1 and 1/2 tablespoons refined coconut oil); ½ cup Peanut (1/2 cup honey roasted peanuts (coarsely chopped )); 0 pieces Sea Salt (flaky sea salt (for sprinkling ))

Classic American peanut butter cookies with a creamy peanut butter and butter dough, baked with optional chocolate coating and peanut-salt topping.

52 minAmerican

Servings2

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Vegetarian
Pescatarian
Halal

Ingredients

For 2 servings

Unsalted Butter1 cup · 1 cup (227g) unsalted butter (room temperature )
Smooth Peanut Butter1 cup · 1 cup (227g) creamy peanut butter (room temperature )
Vanilla1 tsp · 1 and 1/2 teaspoons pure vanilla extract
Light Brown Sugar1 cup · 1 and 1/2 cups (319g) light brown sugar (packed )
Granulated Sugar¾ cup · 3/4 cup (149g) granulated sugar
Egg2 pieces · 2 large eggs (room temperature )
All-Purpose Flour1 cup · 2 and 3/4 cups (330g) all-purpose flour
Bicarbonate of Soda¾ tsp · 3/4 teaspoon baking soda
Baking Powder1 tsp · 1 and 1/2 teaspoons baking powder
Table Salt½ tsp · 1/2 teaspoon salt (kosher or table salt)
Semisweet Chocolate Chunks8 oz · 8 ounces semi-sweet or dark chocolate (coarsely chopped )
Refined Coconut Oil1 tbsp · 1 and 1/2 tablespoons refined coconut oil
Peanut½ cup · 1/2 cup honey roasted peanuts (coarsely chopped )
Sea Salt0 pieces · flaky sea salt (for sprinkling )

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Steps

1In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy.
2Add in the peanut butter and vanilla and beat until smooth; about 2 minutes. Add in both sugars and beat until light and fluffy, scraping down the sides as needed, about 2 minutes.
3Add in the eggs, one at a time, beating well after each addition. Turn mixer off.
4Add in the flour, baking soda, baking powder, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here.
5Cover the bowl and place it in the fridge for 2 hours. (If you refrigerate the cookie dough for more than 2 hours, you may need to let it thaw a little before scooping.)
6When ready to bake:
7Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper.
8Scoop two tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading.
9Use a fork to make crosshatch marks on the top of each cookie, if desired. Bake for 11-13 minutes, or until the edges are golden and the centers have set. Cool cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.
10Optional: Chocolate Coating
11In a double boiler, melt the chocolate and coconut oil. Stir until smooth and evenly combined.
12Carefully pour the melted chocolate into a small but deep bowl.
13Dunk the cookies halfway into the melted chocolate, then place them on a parchment paper lined baking sheet.
14Sprinkle the wet chocolate with peanuts and sea salt. Set aside - or refrigerate - until the chocolate has set.