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Chewy Peanut Butter Cookies

Recipe adapted from Sarah Keiffer's Pan Banging Chococlate Chip Cookies
Prep Time10 minutes
Cook Time16 minutes
Resting Time15 minutes
Total Time41 minutes
Course: 100 Best Cookies Recipes on the Planet
Keyword: bakery style cookies, Cookies, peanut butter
Servings: 12
Author: Sweet Basil

Ingredients

  • 1 ½ Cups Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 Cup Unsalted Butter softened
  • 1/2 Cup Creamy Peanut Butter
  • 1 ¼ Cup Sugar
  • 1/4 Cup Brown Sugar
  • 1 Egg large
  • 1 ¼ teaspoons Vanilla
  • 2 Tablespoons Whole Milk
  • 1/3 Cup Dry Roasted Unsalted Peanuts finely chopped, for garnish
US Customary - Metric

Instructions

  • Line a large baking sheet with foil, dull side up (this will provide the proper baking surface for the cookies to spread upon banging the pan).
  • In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
    1 ½ Cups Flour, 1/2 teaspoon Baking Soda, 1/2 teaspoon Baking Powder, 1/2 teaspoon Salt
  • Using a hand or stand mixer with the paddle attachment, cream the butter and then add peanut butter and cream until smooth (about 1-2 minutes on medium speed).
    1/2 Cup Unsalted Butter, 1/2 Cup Creamy Peanut Butter
  • Then mix in the sugars until combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix another minute.
    1 ¼ Cup Sugar, 1/4 Cup Brown Sugar
  • With the mixer running, pour in the egg, vanilla and milk and mix until combined. Dump in the dry ingredients, scraping the edges as needed and mix on medium-low speed.
    1 Egg, 1 ¼ teaspoons Vanilla, 2 Tablespoons Whole Milk
  • Allow the dough to rest at room temperature for 15-20 minutes. Preheat the oven to 350 degrees F.
  • Scoop the dough into a 1/4 cup or equivalent cookie scoop and roll in your hands.
  • Place 3-4 cookies on the baking sheet well spaced apart as they will spread quite a bit. Bake for 10 minutes, then remove the pan and slam it against the counter or stove top about 5 times until the edge deflate.
  • Place the pan back into the oven and bake for 2 minutes. Repeat the process. Continue baking in 2 minute intervals, banging between each, for a total bake time of about 16-18 minutes.
  • Stop once the cookies have completely spread and the edges turn a very light golden brown. Transfer to a cooling rack and repeat the process with the rest of the cookies.

Nutrition

Serving: 1cookie | Calories: 319kcal | Carbohydrates: 41g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 215mg | Potassium: 139mg | Fiber: 1g | Sugar: 27g | Vitamin A: 260IU | Calcium: 29mg | Iron: 1mg