Peanut butter cookies are among the highest requested food items from my husband. If I let him, he would probably consume every one of them moments after they left the oven. This is the first time that I have made them with Swerve instead of regular sugar, and although I still love them, the texture was off, and I was not pleased with that. So I can thoroughly say this is one of the recipes that I will not compromise on in the future. They came out a bit drier instead of chewy, but all in all, still delicious. I am assuming it’s because the Swerve doesn’t melt and incorporate as regular sugar does. This recipe is time-consuming, but so easy you will find you won’t even mind the 2 hours wait to chill the dough. Word of caution, the dough is almost as good to eat as the cookies are.
I don’t think you need a stand mixer for this recipe. I usually use my hand mixer because it is less work. Your first step is to cream together the room temperature butter and your sugars. To cream, your butter means to beat until smooth and fluffy. This is what helps give these cookies their amazing fluffy and chewy texture. Make sure to pause as often as you need to so that you can scrape the sides with a rubber spatula. Once your butter and sugar mix is fluffy, you are going to mix in the peanut butter and egg. Rinse and repeat beating until thoroughly incorporated pausing to scrape down the sides as needed.
Now you don’t have to sift your dry ingredients together as I do, but you should at least give them a mix in a separate bowl with a whisk before incorporating them into your wet ingredients. You want to do this because it helps make sure that everything gets mixed together properly, and for something that only takes an extra minute to do, I don’t see why not. So, once you have the dry ingredients mixed together, add it to your wet ingredients. This is where things get fun because you can use your mixer, a spoon, or the rubber spatula if you want. I, however, prefer to use my hand to mix at this point. You want to squish the mixture between your fingers and scrape the bottom and sides of the bowl. It will start out very sticky, caking itself to your hand, but if you keep at it and keep mixing, you will find that it solidifies quite well. Pat, it down into an even layer at the bottom of the bowl and chill for 2 hours but no more than 3. If you chill it for longer, the dough gets too hard and crumbly.
2 hours later
Preheat your oven to 300°F (150°C), line a cookie sheet with parchment paper, and remove the dough from your refrigerator. I again use a small cookie scoop to portion out my cookies, but you can do it by hand too. You don’t have to worry about the cookies spreading out too far at all, so you can line these guys up decently close to one another. Why didn’t I? It’s a habit not to because most cookies, especially chocolate chip cookies, spread out when they bake. Once you have them on your pan, gently smush the balls down with two fingers. You can make the crisscross pattern with a fork and extra sugar on top, but I see that as extra time to wait until the cookie gets to my mouth.
You are going to bake these for about 15 minutes as every oven is different, and the tops will be deceiving because they will not look done. The key to these is the bottoms, which should be lightly golden brown. When these are done, leave them on the pan for 5 full minutes outside of the oven before you put them on a cooling rack to cool completely. It is going to be insanely tempting to eat them while they are still warm and gooey, but I think they taste better once they are cool. From my kitchen to yours and I hope you enjoy them as much as my husband does.Print
Peanut butter cookies that everyone will ask you for.
- 80g (1/2 Cup) Sugar
- 100g (1/2 Cup packed) Brown Sugar
- 113g (1 Stick) Butter, Room Temperature
- 1 Egg
- 265g (1 1/4 Cup) Flour
- 4g (3/4 tsp) Baking Soda
- .5g (1/2 tsp) Baking Powder
- 2g (1/4 tsp) Salt
- Cream together butter and sugars until light and fluffy.
- Add in the peanut butter and egg mixing thoroughly.
- In a separate bowl combine all of the dry ingredients.
- Add the dry ingredients to the wet and mix until a dough forms.
- Pat evenly flat, cover, and chill for 2 hours, but no more than 3.
- After 2 hours preheat your oven to 300 F (150 C). Line your cookie sheet with parchment paper and portion out your cookies.
- Give them a quick squish and bake for about 15 minutes. The tops should look unset but the bottoms should be light golden brown.
- Cool for 5 minutes on the cookie sheet before transferring to a cooling rack.