How to Make Peanut Butter Cookies

While making peanut butter cookies ensure you preheat your oven first. Beat the butter and peanut butter together until creamy, then beat in white and brown sugars and the vanilla extract. Add the egg and whisk until the cookie batter becomes light and creamy. Fold in your flour, baking powder, and salt. There is no need to mix the dry ingredients in a separate bowl; throw them in and fold. Add in half of your chocolate chips; you can use dark, milk, or white if you prefer.

Tips for cooking peanut butter cookies

Using brown sugar in this recipe gives cookies the soft, almost fudge-like inside texture, while the amount of butter and peanut butter takes care of the crisp, golden-brown exterior.

Before baking, chill the cookie dough for up to 24 hours to ensure that all the ingredients are thoroughly combined. This supports the cookies' texture and crunchiness.

Under-mixing the dough can lead to some unpleasant clumps of ingredients in your cookies. You can stop mixing when your dough looks uniform and pay extra attention to the dry ingredients as they can mess up the dough.

Incorporating ingredients into the dough in the wrong order can entirely throw off your cookies; follow the recipe and use the amounts stated.

Using stale baking powder or soda might make your cookies fall flat. Baking powder and soda are the agents that lead the chemical reaction of the baking process. When they are stale, they are less potent.

The use of parchment paper takes out the step of greasing a pan, and cookies will come off cleanly. Over greasing the pan may burn your cookies.

Ingredients

½ cup creamy, spreadable peanut butter (no natural peanut butter)

1½ cups all-purpose or plain flour

1 large egg

½ cup unsalted butter softened

½ teaspoon baking powder

2/3 cup light brown sugar packed

½ cup white granulated sugar

2 teaspoons pure vanilla extract

1/3 teaspoon salt

 ¾ cup semi-sweet/dark chocolate chips

Procedure

Preheat the oven to 350°F /175°C. Line 2 large baking tins with baking sheets or parchment paper then set aside.

Whisk the butter and peanut butter until creamy, and add in the brown and white sugars and vanilla extract.

Beat the mixture again until smooth as you add egg by egg until well combined.

Gently fold in the flour, baking powder, and salt, until a smooth cookie dough forms. Make sure you do not overmix the batter as the cookies will become extra-crispy.

Add in half of the chocolate chips and mix them with a wooden spoon.

Using a cookie scoop or a tablespoon, scoop out 1 1/2 tablespoons worth of dough and drop it onto a prepared cookie tin lined with parchment paper.

Lightly flatten each cookie with the palm of your hand and press in the remaining chocolate chips onto the tops of each cookie.

Bake for about 10-11 minutes until the tops are golden. The cookies will look pale and puffed up but should be golden around the edges. Do not overbake or your cookies will become dry and hard once they have cooled.

Allow them to cool on a wire rack for about 15 minutes then serve and enjoy.

These cookies are ideal for breakfast, lunch, before and after dinner, dinner, midnight snacks, and movie snacks, as they can be eaten any time of the day.