Ten minutes usually is perfect for me. You can add in chocolate chips or peanuts if you'd like. You don't have to refrigerate overnight, however, for improved texture, flavor and look of the cookie, I strongly recommend it.
Soft Peanut Butter Cookies
Ingredients
- 1 and ½ cups 190 grams all-purpose flour, spooned & leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 115 grams unsalted butter, softened to room temperature
- ¾ cup 150 grams light brown sugar
- ¼ cup 50 grams granulated sugar
- ¾ cup 190 grams creamy peanut butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- 1 cup Reese's peanut butter chips
- 3 tablespoons 40 grams granulated sugar (optional)
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter until light and fluffy for a few minutes.
- Gradually add in the brown sugar and granulated sugar. Mix for about five minutes.
- Mix in the egg until fully combined.
- Add in the peanut butter, vanilla extract, and almond extract (optional) and mix until lighter in color and fluffy. Mix for about five minutes.
- Scrape the bowl really well.
- Add in the dry ingredients and peanut butter chips all at once. Use a rubber spatula to gently fold everything in.
- Cover with plastic wrap and refrigerate overnight.
- The next day, preheat your oven to 350°F. Use a cookie or ice cream scoop and scoop out one ball of dough for small cookies. For medium to large cookies, scoop out two full scoops. Roll the dough between your palms to form a ball. Place the dough ball on top of silicone-lined cookie sheet sprayed with cooking spray. Leave an inch or two, depending on the size, between each dough ball.
- Use your palm to lightly press down and flatten the dough ball. Place three tablespoons of granulated sugar in a small bowl. Slightly wet a fork and dip in the sugar. Press the fork lightly into the top of the cookie and do the same in the opposite direction to form a criss-cross pattern.
- Bake for 10-12 minutes. Pull them out of the oven and allow them to cool on the cookie sheet for a few minutes before using a spatula to move to a wire rack to cool.