How To Make Peanut Butter Cookies Without Milk

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These chewy peanut butter cookies are perfectly soft in the middles with slightly crisp edges. This quick and easy recipe takes 20 minutes, there's no chill time, and you only need 9 simple ingredients!

I absolutely LOVE peanut butter. I probably eat it every day in some form or another and whenever I make chocolate peanut butter sandwich cookies they are gone within 24 hours.

But here's the thing: most traditional peanut butter cookies that I've tried are dry and crumbly, and I'm more of a gooey soft cookie kind of person. These dairy free peanut butter cookies provide all the nostalgia of the traditional recipes, but with the soft chewy texture of a chocolate chip cookie.

Why These Chewy Peanut Butter Cookies Work

• These cookies are baked at a low temperature to allow them time to spread out instead of being puffy.
• Peanut butter has a tendency to make cookies dry and chalky. This recipe uses just the right ratio of butter to peanut butter and a low amount of flour to create a soft middle.
• This recipe only requires just 9 basic ingredients that you probably already have in your pantry!

Step By Step Instructions

STEP ONE: Preheat the oven and line two baking sheets with parchment paper. Whisk together the flour, salt, and baking soda then set aside.

STEP TWO: Use a standing mixer with the paddle attachment, or a hand mixer to beat the butter and peanut butter together until nice and smooth.

STEP THREE: Beat in both sugars until light and fluffy, then add in the egg and vanilla and mix again.

STEP FOUR: Slowly add in the dry ingredients until just combined.

STEP FIVE: Use a cookie scoop or your hands to form 1.5 tablespoon-sized balls of dough and place them on the baking sheets.

STEP SIX: Bake one sheet at a time for 8-10 minutes. The edges will look set but the middles will look quite soft. Leave the cookies on a baking sheet for 10 minutes before transferring to a wire rack to cool.

FAQS and Expert Tips

What kind of peanut butter is best for peanut butter cookies?

This recipe uses smooth peanut butter, like Skippy or Kraft. I haven't tried using crunchy peanut butter, but if you like a little crunch, you can use crunchy.

If you're wanting to use natural (no sugar added) peanut butter, the cookies will be less sweet and they will likely spread out more. Using natural peanut butter will change the structure and texture of the cookies.

Why are my cookies dry and crumbly?

This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have overcooked them by a minute or two!

Can I add chocolate chips to these cookies?

Yes! In fact - it's encouraged! I often add semi-sweet chocolate chips or chopped up dark chocolate to the dough before baking. Chocolate just makes everything better. ½-3/4 cup is usually a good amount!

Expert Tips

• Properly weighing your flour is CRUCIAL for soft chewy peanut butter cookies. Even ½ of a tablespoon under or over the amount stated in the recipe will completely change the texture of the cookies. I texted this recipe 6 times - trust me!!! Either measure your flour using a food scale or use the proper scooping method (see recipe notes).
• When mixing the dry ingredients with the wet, stop mixing right away when those last specks of flour have disappeared. Over-mixing the dough will lead to tough cookies.
• When the cookies are done, the edges will look set, but not golden brown. The middles will look really soft - don't worry, the cookies will set on the baking sheets for 10 minutes once you take them out of the oven. Taking the cookies out at this stage is the key to soft cookies!
• When you remove the cookies from the oven, they might look a bit puffy so give the baking sheet a gentle but firm tap on the edge of the counter to flatten them a little bit.

Storage and Freezing Instructions

These cookies should be stored for up to 5 days in an airtight container. You can also freeze the baked cookies in a freezer bag for later. To thaw them, just remove from the freezer and leave them at room temperature until they're ready to eat!

More Cookie Recipes You'll Love

• Chocolate Chip Cookies
• Oatmeal Cookies
• Cookie Butter Stuffed Cookies
• Maple Chocolate Chip Cookies

Pin it for later!

If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Soft and Chewy Peanut Butter Cookies

These chewy peanut butter cookies are perfectly soft and chewy in the middles with slightly crisp edges. This quick and easy recipe only takes 20 minutes and you only need 9 ingredients!

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Dessert

Cuisine American

Servings 18 cookies

Calories 167 kcal

• standing mixer or hand mixer

• Baking Sheet

• ½ cup butter (vegan or regular, softened)
• ½ cup creamy/smooth peanut butter (SEE NOTES)
• 1 egg
• ¼ cup brown sugar
• ½ cup granulated sugar
• ¾ teaspoon baking soda
• 2 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup + 1 tablespoon all-purpose flour (SEE NOTES)

• Preheat oven to 325°F and line 2 baking sheets with parchment paper.

• In a medium bowl, whisk together flour, salt, and baking soda then set aside.

• In the bowl of a standing mixer with the paddle attachment or using a hand mixer, beat peanut butter and butter together until smooth.

• Add in the granulated and brown sugars and beat until light and fluffy, then mix in the egg and vanilla extract.

• Pour the dry ingredients into the bowl and mix until just combined. It is important not to over-mix the dough!

• Use a cookie scoop or your hands to form 1.5 tablespoon-sized balls of dough and bake one tray at a time for 8-10 minutes. The middles will look soft and the edges should look set, but not golden brown (if the edges are brown the cookies are already over-done!).

• When removing the cookies from the oven, gently but firmly bang the pan on the edge of the counter a couple times if they look too puffy. Let the cookies cool on a baking sheet for 10 minutes then transfer to a cooling rack to cool completely.

PEANUT BUTTER:I recommend the regular Skippy or Kraft-type peanut butters for this recipe. Natural peanut butter will change the texture and structure of the cookies, making them slightly crunchier and they will spread more.

MEASURING THE FLOUR: It's important to properly measure the flour in every recipe, but even ½ tablespoon too much flour will totally change these cookies. Either weigh your flour using a kitchen scale, or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.

OPTIONAL: These cookies taste delicious with semisweet chocolate chips or chopped chocolate! Use around ½ cup to ¾ cup.

COOKIE SCOOP: The crinkly top you see in the pictures is a result of using a cookie scoop! If you just roll them into balls, the cookies will be smooth on top but equally as delicious.

Storage Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.

Calories: 167 kcal Carbohydrates: 21 g Protein: 4 g Fat: 8 g Saturated Fat: 2 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 9 mg Sodium: 188 mg Potassium: 71 mg Fiber: 1 g Sugar: 9 g Vitamin A: 253 IU Calcium: 9 mg Iron: 1 mg

Let us know how it was!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

How To Make Peanut Butter Cookies Without Milk

Source: https://thecookiedoughdiaries.com/dairy-free-peanut-butter-cookies/

Posted by: davisdessaimis48.blogspot.com

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