There’s nothing better than a classic peanut butter cookie. These soft and chewy cookies are perfect for any occasion. Made with just a few simple ingredients, they come together quickly and easily. Enjoy them on their own or with a glass of milk.
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups packed brown sugar
- 1 1/4 cups white sugar
- 1 cup butter, softened
- 3 eggs, beaten
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
1. Preheat oven to 300 degrees F (150 degrees C).
2. In a medium bowl, combine flour, baking soda and salt; mix well with wire whisk and set aside.
3. In large bowl, blend sugars using an electric mixer set at medium speed; add butter and mix until grainy paste forms, scraping sides of bowl as necessary.
4. Add eggs, peanut butter and vanilla to sugar mixture; mix at medium speed until light and fluffy.
5. Add the flour mixture to the sugar mixture; mix at low speed until just mixed together.
6. Drop dough by rounded spoonfuls onto an ungreased cookie sheet; with a wet fork gently press cookies in crisscrossed pattern if desired (cookies will spread slightly during baking). Bake for 18-22 minutes or until slightly brown along edges .
- Serving size: 1 cookie (28 g)
- Calories: 160
- Total Fat: 8 g
- Saturated Fat: 2.5 g
- Cholesterol: 15 mg
- Sodium: 125 mg
- Total Carbohydrates: 21 g
- Dietary Fiber 0.5g
- Sugars 12.5g Protein 2g
What makes soft cookies soft?
There are a few things that can make cookies soft. One is to bake them quickly in a hot oven – at 375 degrees Fahrenheit as opposed to a lower temperature. This will make the cookies softer because they won’t have time to sit and dry out in the oven’s hot air. Another way to get softer cookies is to slightly underbake them – just cook them for less time than the recipe says. This will give you softer results than cooking them for the full amount of time specified in the recipe.
How do you make soft gooey peanut butter cookies?
To make soft, gooey peanut butter cookies, I recommend using a ratio of 75% brown sugar and 25% granulated sugar. Scoop them with a large sized cookie scoop and place them on a cookie sheet lined with parchment paper or a silicone baking mat. Bake at 350 degrees Fahrenheit for 10-12 minutes, until the edges are lightly golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
What makes your cookies soft and chewy?
We’re taking a 180° turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that’s soft and chewy all the way through.
So what exactly is happening here? Let’s start with the brown sugar. Brown sugar contains molasses, which is a syrupy byproduct of refining sugar cane or sugar beets into table sugar. Molasses is about 20% water, so it adds moisture to the dough as well as sweetness. The extra moisture helps to keep these cookies soft and chewy.
Butter also contains water – about 16%. But in addition to that, it has milk solids. When butter melts and cools, those milk solids can coagulate and make the cookies tough. So we need to be careful not to overbake them; just bake them until they’re set but still soft in the center. A shorter baking time will help to prevent them from getting too tough.
The vegetable shortening in our original recipe doesn’t have any water at all; it’s 100% fat (which is why it’s solid at room temperature). The lack of water means that there’s nothingto moisten or soften the dough, so you end up with crispier cookies. Substituting butter for the shortening gives you a softer cookie overall.
How do you keep homemade cookies soft and chewy?
There are a few different ways to keep homemade cookies soft and chewy. One is to put a slice of fresh white bread in the container with the cookies. The bread will help to keep the cookies moist by releasing its moisture into the container. It’s important to use white bread so that no flavor is transferred to the cookies.
Another way to keep homemade cookies soft and chewy is to store them in an airtight container. This will prevent the cookies from drying out and becoming hard. If you’re not planning on eating all of the cookies at once, you can freeze them individually so they don’t stick together. Then, when you’re ready to eat one or two, just take them out of the freezer and let them thaw for a bit before enjoying.
What makes peanut butter cookies gooey?
There are a few things that can make peanut butter cookies gooey, but the most important one is adding a slice of bread to the airtight container. The bread will help keep the cookies moist and prevent them from drying out. You’ll need to replace the slice of bread every couple of days, but it’s worth it to keep your cookies soft and delicious.
Another thing that can make your peanut butter cookies gooey is using brown sugar instead of white sugar. Brown sugar has more moisture in it, which will help keep your cookies soft and chewy. You can also add a little bit of honey or molasses to your cookie dough for even more moisture. Just be careful not to add too much, as this can make your cookies overly sweet.
Finally, you can try adding some instant coffee powder to your cookie dough. This may sound strange, but coffee helps enhance the flavor of chocolate (which pairs well with peanut butter) and also helps keep baked goods moist.