Crispy on the outside, soft and chewy on the inside....this Peanut Butter Cookie recipe is the BEST EVER. Perfect results every time.
Keyword: cookies, peanut butter cookies
Author: The Suburban Soapbox
1 1/2cupsall-purpose flour
1cupcreamy peanut butter
8tablespoonsunsalted butterroom temperature
1 1/4cuplight brown sugar
8ounceschopped dark chocolate
Chopped peanutsif desired
Preheat the oven to 325˚F and line a baking sheet with parchment.
In a large bowl, whisk together the flour, espresso powder, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer, beat together the peanut butter and butter on medium speed until thoroughly combined. Slowly add the sugar to the bowl and continue beating until light and creamy.
Turn the mixer to low and add the egg to the bowl. Beat to combine. Add the vanilla and continue mixing until combined scraping down the sides of the bowl with a rubber spatula as needed.
With the mixer on low, slowly add the flour to the the bowl and beat to combine. Continue mixing the dough for an additional 2-3 minutes.
Using a cookie scoop or tablespoon, drop 2 tablespoon scoops of dough onto the prepared baking sheet approximately 2-3 inches apart. Using a fork, press the dough down to form the crosshatch design.
Bake the cookies for approximately 13-15 minutes, turning the baking sheet halfway through cooking time. (For softer cookies baking for 13 minutes, crispier bake for 15). Repeat steps 6 and 7 with any remaining dough until all the cookies have been baked.
Transfer the cookies to a baking sheet to cool completely.
While the cookies cool, melt the chocolate in a microwave safe bowl by heating in 30 second increments at full power stirring in between each interval until smooth.
Dip the cookies into the chocolate (and sprinkle with chopped peanuts, if desired) then transfer to a baking sheet lined with parchment to set.
Cookies can be baked up to 5 days in advance and stored in an airtight container at room temperature. Dough can be made and frozen in an airtight container for up to 2 months.Espresso powder can be found in most well stocked grocery stores. My favorite is by DeLallo Foods.