Peanut butter cookies that are soft and chewy? Who can say no? I wanted to come up with a Peanut Butter Cookie recipe that would stay moist and soft for days on end, because who knows when an impromptu picnic at the beach might come up, prompting you to grab any available snack that’s on hand?
These cookies not only have an amazingly soft and chewy texture, but they’re also packed with rich peanut butter flavor. My secret was to use peanut butter and peanut butter chips in the dough to give it a double dose of peanut butter.
These cookies are perfect for taking to the beach; the heat of the sun warms the cookie just enough to bring out the peanut butter aroma and melt the peanut butter chips embedded in the dough. It’s like taking a bite out of a fresh-out-of-the-oven cookie, and who wouldn’t love that delicious just-baked taste at the beach?
Peanut Butter Cookies
- In a mixer fitted with the paddle attachment, cream the butter, peanut butter, and sugars on medium speed until light and fluffy, about one minute.
- Add the egg, half and half, and vanilla extract, and mix for an additional minute. Mix in the flour, chips, baking soda and salt until incorporated. Cover the bowl and place in the refrigerator for one hour.
- Preheat oven to 375 degrees. Line a couple baking trays with aluminum foil or parchment paper. Set aside.
- Scoop the dough onto the prepared trays (I use a 1-ounce ice cream scoop). Flatten slightly with palm. Mark the dough with the back of a fork in a criss-cross pattern.
- Bake for 9 to 10 minutes, or until edges are just set. Cookies will look underbaked. Remove from oven and let the cookies cool completely on the sheet trays.