Puffy Peanut Butter Chip Cookies Recipe

Introduction

These Puffy Peanut Butter Chip Cookies are delightfully soft and tender with just the right amount of puffiness. They combine the rich flavor of peanut butter chips with a fluffy texture that’s perfect for any cookie lover. Easy to make and irresistibly delicious, they’re sure to become a family favorite.

Ingredients

• 1/2 cup Crisco (or vegetable shortening)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar (packed)
• 1 large egg
• 1 tablespoon water
• 2 teaspoons vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 3/4 cup peanut butter chips (or butterscotch, white chocolate, chocolate chips if preferred)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and prepare two cookie sheets by lining them with Silpat liners, parchment paper, or spraying with cooking spray.
2. Step 2: In a large mixing bowl, beat together Crisco, granulated sugar, brown sugar, egg, water, and vanilla extract until the batter is creamy and smooth.
3. Step 3: Add the cinnamon, salt, baking soda, and all-purpose flour to the mixture. Stir gently until just combined — do not overmix.
4. Step 4: Fold in the peanut butter chips by hand to evenly distribute them throughout the dough.
5. Step 5: Cover the dough and refrigerate for 30 minutes, or freeze for 15 minutes if you’re short on time. Chilling is essential to achieve puffier cookies.
6. Step 6: Use a cookie scoop or roll the dough into 1-inch balls and place them on the prepared cookie sheets. Leave enough space between each ball to allow for slight spreading.
7. Step 7: Bake the cookies for 8-10 minutes until they are just barely brown. Remove from the oven while they still look slightly under-baked and let them cool on the cookie sheets for at least 5 minutes before transferring to a wire rack.

Tips & Variations

• For softer cookies, use more shortening instead of butter to keep them tender and puffy.
• Try swapping peanut butter chips with white chocolate, butterscotch, or classic chocolate chips for a different flavor.
• Be sure to chill the dough thoroughly; this step makes a big difference in how much the cookies puff up and helps control spreading.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the baked cookies for up to 2 months. Reheat gently in a microwave for 10-15 seconds to regain softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of Crisco?

Butter can be used, but it will produce flatter, less puffy cookies. Shortening helps keep the cookies soft and puffy due to its higher melting point.

Why do I need to chill the dough?

Chilling solidifies the fat in the dough, which slows spreading during baking and results in thicker, puffier cookies with a better texture.

Puffy Peanut Butter Chip Cookies Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

These Puffy Peanut Butter Chip Cookies are soft, tender, and delightfully puffy with a perfect balance of sweetness from peanut butter chips and a hint of cinnamon. Chilled dough helps achieve their signature puffiness, making these cookies a treat for peanut butter lovers and cookie enthusiasts alike.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 8-10 minutes
• Total Time: 40 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 1/2 cup Crisco (or vegetable shortening)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar (packed)
• 1 large egg
• 1 tablespoon water
• 2 teaspoons vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 3/4 cup peanut butter chips (or butterscotch, white chocolate, chocolate chips if preferred)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare two cookie sheets by lining them with Silpat liners, parchment paper, or spraying them with cooking spray to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, beat together the Crisco, granulated sugar, light brown sugar, egg, water, and vanilla extract until the mixture becomes creamy and well blended.
3. Add Dry Ingredients: Stir in the cinnamon, salt, baking soda, and all-purpose flour until just combined, making sure not to overmix to keep the dough tender.
4. Fold in Chips: Gently fold in the peanut butter chips by hand to evenly distribute them throughout the dough.
5. Chill Dough: Cover the bowl and refrigerate the dough for 30 minutes. If short on time, freeze it for 15 minutes. Chilling is essential for achieving puffy cookies as cold dough spreads less during baking.
6. Form Cookie Balls: Using a cookie scoop or by hand, form 1-inch balls of dough and arrange them on the prepared cookie sheets, leaving adequate space between each ball to allow for slight spreading.
7. Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are barely brown. Remove the cookies when they look slightly under-baked for the best texture.
8. Cool Cookies: Let the cookies cool on the baking sheets for at least 5 minutes so they can firm up before transferring them to a cooling rack. This step helps maintain their puffy appearance and soft center.

Notes

• Make sure to chill the dough for optimal puffiness.
• Using Crisco or vegetable shortening keeps the cookies soft and tender.
• If you prefer, you can substitute peanut butter chips with butterscotch, white chocolate, or chocolate chips.
• Do not overbake; slightly under-baked cookies will be soft and chewy once cooled.
• Space cookies well on the baking sheet as even chilled dough will spread slightly during baking.

Keywords: peanut butter cookies, puffy cookies, peanut butter chip cookies, soft cookies, baked cookies, easy cookie recipe