Soft and Chewy Peanut Butter cookies
Soft-baked peanut butter cookies with a surprise peanut butter puddle. A secret ingredient makes them super soft.
Servings: 24
Ingredients
- ½ cup Smooth peanut butter plus more to top (optional)
- ¼ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup Greek yogurt
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp coarse salt
- 1 cup crisp rice cereal (optional) plus more to sprinkle
- sprinkle of flaky salt optional
Instructions
- Preheat oven to 350ºF. Beat peanut butter and butter with sugars on high speed in a stand mixer for about 3 minutes, until nicely creamed. Beat in yogurt, egg, and vanilla.
- With mixer speed on low, sprinkle in the flour, then the baking soda and salt. Beat to combine.
- Stir in crisp rice cereal. Drop cookies by tablespoonfuls onto parchment-lined baking sheets about 2 inches apart. If desired, use a 1/2-teaspoon measure to make small indents in the cookies, and spoon in about 1/4 teaspoon more peanut butter per cookie. Sprinkle with a few grains of crisp rice.
- Bake for 6 minutes, rotate the pan, and bake for 2-3 minutes more, until golden but still slightly underdone. Sprinkle with flaky salt, if desired.