Pan-Banging Peanut Butter Cookies
These peanut butter cookies are full of flavor with the best texture from the pan-banging technique - crisp, buttery edges and a chewy center. Made with creamy peanut butter, and you can add chocolate if you want.
Ingredients
- 1 1/2 cups + 6 Tbsp unsalted butter 3 3/4 sticks, at room temperature
- 2 1/4 cups granulated sugar
- 6 Tbsp light brown sugar packed
- 1 tsp fine salt
- 3/4 cup creamy peanut butter Skippy is recommended
- 1 1/2 Tbsp pure vanilla extract
- 1 large egg
- 3 Tbsp water at room temperature
- 1 tsp baking soda
- 2 2/3 cups all-purpose flour
- 4.5 oz semisweet or bittersweet chocolate optional, chopped
Instructions
- Beat butter until creamy, then add sugars and salt. Mix for 2-3 minutes until fluffy.
- Add peanut butter and vanilla, mix until combined.
- Mix in egg and water, then baking soda.
- Add flour and mix until just combined. Optional: mix in chopped chocolate.
- Form dough into 3 oz balls. Place 4 balls on foil-lined baking sheet.
- Freeze dough balls for 20 minutes.
- Preheat oven to 350°F.
- Bake chilled cookies for 10 minutes until puffed.
- Lift and drop pan 2-3 times to create ridges.
- Bake 14-16 minutes total until edges are golden brown.
- Cool on pan for 10 minutes, then transfer to wire rack.
Notes
Optional fork criss-cross pattern can be added after baking.