Peanut Butter Sour Cream Cookies
Peanut Butter Sour Cream Cookies are sweet, a little salty, and so simple to make! You can't taste the sour cream in the cookies, but it adds such so much moisture that these cookies stay soft for DAYS. These are perfect for Christmas, birthdays, or just because!
- Prep Time: 5 minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 15 Large Cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
- 113g (1 stick) butter- room temperature
- 120g creamy peanut butter
- 230g light or dark brown sugar
- 2 large eggs- room temperature
- 50g full-fat sour cream- room temperature
- 1 teaspoon vanilla extract
- 220g bread flour (substitute with all purpose flour)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 170g chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper
- In a large mixing bowl, use a hand mixer or wooden spoon to combine the butter, peanut butter, and brown sugar. They should be well mixed!
- Next, to the peanut butter mixture, add the eggs, sour cream and vanilla. Again, mix well.
- Finally, add the flour, baking soda, salt, and chocolate chips into the bowl of wet ingredients. Use a rubber spatula to fold all ingredients together until a smooth dough forms.
- Use a cookie scoop to portions out the dough onto your prepared baking sheet leaving 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges start to turn a light golden brown.
- Once baked, carefully take the cookies out of the oven and allow them to cool on the tray to set up before serving.
Notes
- Use room temperature ingredients: It's important to use room temperature ingredients so that the dough comes together easier. Take anything in the fridge out and set on the counter 30-60 minutes before you plan on baking.
- Don't use natural peanut butter: Natural peanut butter is too drippy for this recipe. I suggest using Skippy of Jif brand!
- Don't over mix: It's important to not over mix the cookie dough one you add the flour in. Only mix until no traces of flour remain.
- Use a cookie scoop: For identical cookie sizes, use a cookie scoop to portion the dough. I used a large cookie scoop like this, but you can use a smaller one. The baking time will vary though based on the size scoop you use!
- Measure properly: The ingredients in the recipe card are listed in grams for your benefit! Measuring by weight gives you accurate bakes every single time.
- Scoot your cookies: If your peanut butter sour cream cookies spread a bit too much or look lopsided, as soon as the cookies come out of the oven simply use a spatula to large circle cookie cutter to scoot the edges into a perfect circle.
- Cool before serving: These sour cream peanut butter cookies are more delicate and need time to set up and cool before serving so they don't fall apart.
- Storing: Keep leftover cookies in an airtight container at room temperature for up to 4 days