Soft Peanut Butter Cookies made with bread flour.
Soft chewy Peanut Butter cookies that are so good that every time you eat them you declare them as your favorite cookie of all time. This peanut butter cookie recipe will do just that.
Let me just say we go through a ton of peanut butter. I open the jar of peanut butter at least once a day. I have even caught the boys eating it by the spoonfuls. What is normal peanut butter consumption? How long does a jar last in your house? I am lucky to have had a jar last 2 weeks. I also make a bunch of Peanut Butter Treats like these Chocolate Peanut Butter Bars. We have a peanut butter problem. There I said it!
Why Bread Flour for Cookies
So if you skimmed the recipe you are probably wondering why the bread flour and not just all-purpose flour?
It gives the cookie a better texture and more chewiness.
I discovered this delicious combo by accident. My son wanted chocolate chip cookies last week and I pulled out all the ingredients and was short on the all-purpose flour by a cup. I added bread flour to this cookie recipe and they came out AWESOME! I have made those chocolate chip cookies twice now. They are truly the best chocolate chip cookies I have ever made. No going back now! Adding bread flour to the mix is now a must. It is totally ok to use only all-purpose flour if you don’t want to spend the extra money or if you don’t have it on hand at the moment. This is not a cookie deal breaker!
More Cookie Recipes
Peanut Butter Cookie Recipe
Peanut Butter Cookies
Peanut Butter Cookies made with bread flour for soft and chewy cookies.
- 8 tablespoons 1/2 cup salted butter, softened
- 1/2 cup creamy peanut butter I use Skippy peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1 egg
- 1/2 cup bread flour
- 3/4 cup all purpose unbleached flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
In a stand mixer or large mixing bowl mix together butter, peanut butter, both sugars, and egg.
In a separate mixing bowl mix together both flours, baking powder, baking soda and salt.
Add dry ingredients into the butter mixture and mix together.
Chill the dough for an hour.
Heat oven to 375F.
Roll cookie dough in balls.
Place about 3 inches apart on a lightly greased cookie sheet or nonstick baking mat
Flatten the balls with a fork dipped in flour in a criss cross fashion.
Bake for 9 – 10 minutes.
Once out of the oven let the cookies cool for 2 minutes before transferring them to a cooling rack.