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Peanut butter cookie with sour cream

Peanut butter cookie with sour cream

Joe Williams
If you’re a fan of indulgent yet slightly tangy flavors, you’re in for a treat. Let’s take a journey into a decadent world where peanut butter cookies meet the creamy goodness of sour cream.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Cookies
Cuisine American
Servings 15 Large Cookies
Calories 204 kcal

Equipment

  • Large mixing bowl
  • Baking sheet
  • Wire rack

Ingredients
  

  • 1 stick butter- room temperature
  • 1/2 teaspoon baking powder
  • 1 cup creamy peanut butter
  • 1/2 cup brown sugar packed
  • 2 large eggs
  • 1 cup chocolate chips
  • 1 teaspoon vanilla extract
  • 1 & 1/3 cups bread flour substitute with all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 50 g full-fat sour cream- room temperature
  • ¼ teaspoon pink salt

Instructions
 

Step 1: Preheat Your Oven

  • Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly.

Step 2: Cream the Butter and Sugars Together

  • In a large mixing bowl, combine the butter, brown sugar, and granulated sugar. Mix until the mixture is creamy and smooth. This step is crucial for a good texture.

Step 3: Add the Wet Ingredients

  • Beat in the peanut butter, eggs, vanilla extract, and sour cream. Continue to blend until well incorporated.

Step 4: Mix the Dry Ingredients

  • In another bowl, sift together the flour, baking soda, baking powder, and pink salt. Gradually add this to the wet mixture. Stir until just combined, ensuring no streaks of flour remain.

Step 5: Fold in the Chocolate Chips

  • Gently fold the chocolate chips into the dough. This will distribute them evenly, making sure each cookie has a delightful bite of chocolate.

Step 6: Shape the Cookies

  • Scoop out the dough onto a baking sheet lined with parchment paper. Space them out to allow room for spreading. A standard cookie scoop should do the trick.

Step 7: Bake

  • Place the baking sheet in the preheated oven and bake for about 10-12 minutes or until the edges are golden brown. Don’t overbake, as they will continue to cook on the sheet after you take them out.

Step 8: Cool

  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

  • Room Temperature Ingredients: Make sure your butter and sour cream are at room temperature for easy mixing.
  • Use Quality Peanut Butter: The better the peanut butter, the better the cookie.
  • Chill the Dough: If you have time, chill the dough for 30 minutes before baking. This helps to enhance the flavor and texture.
  • Flatten Gently: Use a fork to gently press down the cookies before baking for that classic crisscross pattern.
  • Storage: Store in an airtight container to keep them fresh longer.

Nutrition

Calories: 204kcal
Keyword Peanut butter cookie with sour cream
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