Why Make This Recipe
Soft and crinkly brown sugar peanut butter cookies are a delightful treat that everyone loves. With their chewy texture, rich peanut butter flavor, and a touch of sweetness from brown sugar, these cookies are perfect for any occasion. They are easy to make, quick to bake, and can satisfy any sweet tooth. Plus, they look great drizzled in chocolate!
How to Make Soft and Crinkly Brown Sugar Peanut Butter Cookies
Ingredients:
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/2 cup dark or light brown sugar
- 1/4 cup real maple syrup
- 1/2 cup creamy peanut butter
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8-12 ounces semi-sweet or milk chocolate, melted
- 1/4 cup cane sugar, for rolling (optional)
- Flaky sea salt, for sprinkling
Directions:
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- In a mixing bowl, beat together the butter, brown sugar, and peanut butter until light and fluffy, which takes about 3-5 minutes. Beat in the maple syrup, then add the egg and vanilla extract. Mix until creamy.
- Gradually add the flour, baking soda, and salt.
- Scoop out the dough into rounded 1 tablespoon-sized balls and roll them in cane sugar if desired; the dough will be a little wet. Place the dough balls 2 inches apart on the prepared baking sheet.
- Bake for 7 minutes. Remove the pan from the oven and gently tap the baking sheet on the counter 2 times to flatten the cookies. Return to the oven and bake for another 3 minutes, until the cookies are just starting to set on the edges but remain doughy in the center. Remove from the oven and tap the baking sheet again 1-2 times to flatten them slightly. Let the cookies cool on the baking sheet; they will continue cooking as they cool.
- Drizzle or dip the cookies in melted chocolate and sprinkle with flaky sea salt if you like. Enjoy right away, or let the chocolate harden and store in an airtight container for up to 4 days.
How to Serve Soft and Crinkly Brown Sugar Peanut Butter Cookies
These cookies are delicious on their own, but they are even better with a glass of milk or a cup of coffee. You can serve them fresh out of the oven or allow the chocolate drizzle to set. They make a great dessert for dinner parties, a sweet treat in lunchboxes, or an afternoon snack.
How to Store Soft and Crinkly Brown Sugar Peanut Butter Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for up to 4 days. If you want to keep them longer, you can freeze the cookies. Just make sure they are completely cooled before placing them in a freezer-safe bag or container.
Tips to Make Soft and Crinkly Brown Sugar Peanut Butter Cookies
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps create a better texture in the cookies.
- Don’t Overbake: Keep a close eye on the cookies as they finish baking. Removing them when they still look a bit doughy in the center ensures they stay soft.
- Experiment with Add-Ins: Feel free to add delightful mix-ins like chopped nuts, butterscotch chips, or even mini marshmallows for extra flavor.
Variation
You can mix things up by using crunchy peanut butter instead of creamy for added texture. Additionally, swapping in different chocolate types—like white chocolate or dark chocolate—can give a unique twist to these cookies.
FAQs
1. Can I use natural peanut butter?
Yes, you can use natural peanut butter, but note that it might change the texture a bit. Natural peanut butter is often runnier, which may make the dough a little wetter.
2. Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just let it sit at room temperature for a bit before baking.
3. What can I substitute for maple syrup?
If you don’t have maple syrup, you can use honey or agave nectar as a substitute. Just keep in mind that this may slightly alter the flavor.
Soft and Crinkly Brown Sugar Peanut Butter Cookies
Ingredients
For the Cookie Dough
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/2 cup dark or light brown sugar
- 1/4 cup real maple syrup
- 1/2 cup creamy peanut butter
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
For Finishing
- 8-12 ounces semi-sweet or milk chocolate, melted
- 1/4 cup cane sugar, for rolling (optional)
- Flaky sea salt, for sprinkling
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat together the butter, brown sugar, and peanut butter until light and fluffy (about 3-5 minutes).
- Beat in the maple syrup, then add the egg and vanilla extract. Mix until creamy.
- Gradually add the flour, baking soda, and salt.
Baking
- Scoop out the dough into rounded tablespoon-sized balls and roll them in cane sugar if desired.
- Place the dough balls 2 inches apart on the prepared baking sheet.
- Bake the cookies for 7 minutes.
- Remove the pan from the oven and gently tap the baking sheet on the counter 2 times to flatten the cookies.
- Return to the oven and bake for another 3 minutes, until the cookies are just starting to set on the edges but remain doughy in the center.
- Remove from the oven and tap the baking sheet again 1-2 times to flatten them slightly. Let the cookies cool on the baking sheet.
Finishing Touches
- Drizzle or dip the cookies in melted chocolate and sprinkle with flaky sea salt if desired.
- Enjoy right away, or allow the chocolate to harden and store in an airtight container for up to 4 days.
