Perfectly Soft Peanut Butter Cookies
Perfectly Soft Peanut Butter Cookies
I mean, PERFECT. Big, soft & chewy is perfect to me. Bakery style. Is there a bakery style? If there is, this is it. Sweet peanut butter and peanut butter chips, these are peanut butter heaven.
Ingredients
- 1 cup Butter Softened
- 1 cup Peanut Butter Creamy
- 1 cup Brown Sugar Packed
- 1 cup Suagr
- 2 tsp Vanilla
- 3 Eggs
- 4 cups Flour
- 2 tsp Baking soda
- 1/4 tsp Salt
- 2 cups Peanut butter chips Reese’s Brand
- 1/3 cup Sugar For rolling dough balls in
Instructions
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Preheat oven to 375.
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In a bowl, mix flour, baking soda and salt. Set aside.
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In a very large mixing bowl using a hand mixer ( or you can use a stand mixer) mix butter, peanut butter brown sugar and sugar until creamed.
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Add vanilla and mix.
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Add eggs, one at time, mixing well after each addition.
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Next, add in flour mixture a little at a time, to prevent flour from going everywhere. Note: Mixture will be VERY thick. This is normal.
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With a large metal spoon (you’ll need a sturdy spoon for this batter), fold in peanut butter chips.
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Place additional !/3 cup sugar into a small bowl.
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Using your hands, make golf ball sized balls , roll in sugar and place on to a cookie sheet sprayed with nonstick spray. Using the bottom of a drinking glass, gently press down on the dough ball until flattened to about 1/4 of an inch thick.
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Place in oven and cook EXACTLY 7 minutes. These cookies are meant to be soft and STAY soft. Remove from oven and let rest on the cookie sheet for 5 minutes. Remove off of pan and on to a cooling rack ( I use just a long sheet of wax paper on the counter).
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Repeat the process on a cool cookie sheet, until all 36 are complete. Once completely cooled and set up, store in a large tupperware like container to keep them soft and fresh for days.
