Soft and Crinkly Brown Sugar Peanut Butter Cookies.
Indulge in these Soft and Crinkly Brown Sugar Peanut Butter Cookies! Soft, chewy, and drizzled with chocolate, they're a must-try treat!
Servings: 24 servings
Ingredients
- 1 stick 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
Instructions
- Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly and achieve that perfect crinkly texture.
- In a large mixing bowl, combine the softened butter, brown sugar, and maple syrup. Using a whisk, cream these ingredients together until the mixture is light and fluffy. This may take about 2-3 minutes.
- Next, add the creamy peanut butter, large egg, and vanilla extract to the mixture. Continue to whisk until everything is well incorporated and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, folding gently with a rubber spatula until just combined. Be careful not to overmix, as this can lead to tougher cookies.
- For best results, cover the dough and chill it in the refrigerator for about 30 minutes. Chilling helps the cookies maintain their shape while baking and enhances the flavors.
- Once chilled, remove the dough from the refrigerator. If using, place the cane sugar in a shallow dish. Scoop tablespoon-sized balls of dough and roll them into balls. If you’re using cane sugar, roll each ball in the sugar before placing them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are crinkly. They will continue to firm up as they cool, so don’t overbake!
- While the cookies are still warm, drizzle the melted chocolate over the tops and sprinkle with flaky sea salt for an added touch of flavor. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- Baking Sheet
- Parchment Paper
- Cooling Rack
Notes
- Ensure your butter is at room temperature for easy creaming.
- Chilling the dough is crucial for texture; don’t skip this step!
- Feel free to adjust the amount of chocolate used based on your preference.