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Chewy and Moist Peanut Butter Cookies

Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings: 30 cookies

Ingredients

  • 1 cup peanut butter creamy or crunchy
  • 1/2 cup butter or baking stick (like Crisco) make sure it's full fat
  • 3/4 cup brown sugar
  • 1/4 cup white granulated sugar
  • 2 whole eggs
  • 2 teaspoons vanilla
  • 1/2 Tablespoon molasses or honey
  • 1 1/2 cups unbleached all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  • Add to your mixing bowl, the peanut butter, butter, eggs, sugars, vanilla and molasses.
  • Beat with mixer till everything’s mixed together and a little fluffy.
  • In a separate bowl combine your dry ingredients: flour, baking soda, baking powder and salt.
  • Little by little add the flour mixture to your wet batter, till it’s all combined. The dough will be thick, but it shouldn’t be crumbly. I’ve added an extra egg, and the molasses to the recipe for moisture.
  • I like to measure out my cookie batter with a Tablespoon to make sure I get the cookies fairy even in size, so they’ll bake evenly too.
  • After measuring them out, either on a lightly greased baking sheet or a piece of parchment paper, roll the dough into balls.
  • Then using some extra white granulated sugar to dip your fork in, gently press down the cookie balls with the fork. Otherwise, they won’t spread enough when baking. Most people use a criss-cross pattern. If you have a cookie stamp, you could use that instead.
  • Bake in a preheated 350 degree oven for around 12 minutes. Start checking after 10 minutes though.
  • After they cool for a couple minutes on the baking sheets, then you can transfer them to a clean towel or cooling rack.