Melt-in-your-Mouth Peanut Butter Cookies
These Melt-in-your-Mouth Peanut Butter Cookies are the epitome of comfort and flavor, offering a perfect blend of peanut butter richness + buttery softness. Making these cookies is a breeze and they taste absolutely amazing ---perfect for any occasion. Whether you're cozying up for a night in or sharing them with your favorite people, they're sure to be a crowd-pleaser. Gluten-free option.
Servings: 8 cookies
Calories: 422kcal
Ingredients
COOKIES:
- 1 ½ cups organic all-purpose flour
- 1 cup organic cane sugar
- ½ cup organic brown sugar
- ½ cup unsalted butter, softened
- ½ teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup organic peanut butter
- 1 large organic egg, at room temp.
- 2 Tbsps milk, at room temp. (You can use whole milk or plant-based milk)
- 2 tsps vanilla extract
- ½ cup roasted peanuts, chopped (optional)
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
BEAT TOGETHER THE BUTTER, SUGAR, + PEANUT BUTTER:
- In a large bowl, add in the softened butter, peanut butter, and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the egg, milk, and vanilla, and continue to mix until combined.
- In a separate bowl, add together the flour, cornstarch, baking soda, baking powder, and salt, whisking together until combined.
- With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well. Fold in the chopped peanuts, if using.
PREP + BAKE THE COOKIES:
- Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie for spreading when they bake. Add in extra chopped peanuts, pressing them in each cookie slightly----for extra crunch.
- Bake for 13 to 15 minutes (checking it after about 10 minutes), or until the edges are golden brown. NOTE: At the halfway point, I like to slightly "bang" the pan with cookies a few times to help them flatten + create beautiful ridges. Totally not required. See Notes for more details!
- Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
- Enjoy with your favorite glass of milk (dairy-free or regular), cup of coffee or tea.
- Bon Appetit!
Notes
- STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
- FREEZE: See FAQ section for more details.
- BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
- LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
- NUT BUTTER: Instead of using peanut butter, you can also substitute with Almond Butter, Sunflower Seed Butter, Tahini, Soynut Butter, Pecan Butter, Hazelnut Butter, or Granola Butter.
Nutrition
Calories: 422kcal | Carbohydrates: 60g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 315mg | Potassium: 148mg | Fiber: 1g | Sugar: 40g | Vitamin A: 355IU | Calcium: 41mg | Iron: 1mg