Thin & Chewy Peanut Butter Cookies

If you’re a fan of Thin & Chewy Peanut Butter Cookies, this recipe is for you!  I know your life is about to get flooded with Halloween candy and here I am posting about cookies, but…  Make a batch, wear your pj’s, and binge watch some Netflix this weekend – you’re not gonna regret it.  I hope these become some of your favorite cookies also! 

There are a few things that make these cookies a little different, but they start as a basic cookie. Cream the butter, peanut butter, and sugars together until light and fluffy (about 1-2 minutes). Next add the vanilla and one egg and one more egg yolk. The addition of an extra egg yolk is what really makes the cookies tender ( I made a double batch in this photo).

Mix until well combined. Add the dry ingredients and mix just until cohesive. The batter will be thick and sticky, but that’s just fine. You can refrigerate it for an hour if the dough is too sticky to work with.

Using a 2” cookie scoop (or take your best guess at pulling off chunks of dough about the size of a ping pong), roll the dough into a ball, and then roll in some granulated sugar.

I like to put a cup or so of sugar in a pie plate to make this easier.

Roll the cookies and place several inches apart on a greased or parchment lined baking sheet.

These cookies spread quite a bit while baking, so give them a little room.

Pull the cookies out of the oven as they firm around the edges and get crackly in the middle. They will still be very soft, and will break apart if you try to move them at this point, so let them cool on the baking sheet for about 10 minutes while they firm up.

And there you have it, Thin & Chewy Peanut Butter Cookies!

Thin & Chewy Peanut Butter Cookies

1/2 cup salted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg, plus egg yolk
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 baking powder
1/4 table salt
1 1/4 cup all purpose flour
Granulated sugar for rolling

Directions:

Preheat the oven to 350 F.

Cream the butter and peanut butter together. Add the sugars and beat until fluffy. Add the egg, egg yolk, and vanilla extract. Beat until fluffy (about 1 minute). Add all fo the dry ingredients and refrigerate dough for about an hour if it’s too soft.

Roll the dough into 2” balls and roll in sugar. Bake for 11-12 minutes until set on edges and crinkly in the center. Enjoy!

Note: This makes about 16 cookies, so double the batch if you’d like more!