Last Updated on February 11, 2024
Have you ever craved a cookie that is both rich in flavor and delightfully creamy? Look no further than the irresistible Sour Cream Peanut Butter Cookies.
These cookies fuse the velvety goodness of sour cream with the unmistakable nuttiness of peanut butter, creating a treat that will leave your taste buds dancing in delight.
Join me as we embark on a journey to discover the delightful flavors and learn how to make these cookies step by step.
Table of Contents
What are Sour Cream Peanut Butter Cookies?
Sour Cream Peanut Butter Cookies are a unique twist on the classic peanut butter cookie recipe. They are made by combining the creamy richness of sour cream with the nutty flavor of peanut butter, resulting in a cookie that is incredibly moist and flavorful.
These cookies have a subtle tanginess from the sour cream that perfectly complements the sweetness of the peanut butter, creating a harmonious flavor profile.
What Does It Taste Like?
Imagine biting into a cookie that is moist, soft, and loaded with the creamy richness of peanut butter. The first bite reveals a hint of tanginess from the sour cream that adds a unique dimension to the traditional peanut butter cookie.
The chewy center and slight crispiness around the edges create a perfect balance of textures. Each bite is a symphony of flavors, leaving you with a craving for just one more.
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Why Does This Recipe Work?
- Moisture and Creaminess: The addition of sour cream to the cookie dough not only enhances the flavor but also adds moisture, resulting in cookies that are incredibly soft and tender.
- Flavor Combination: Combining peanut butter with sour cream not only adds creaminess but also creates a delightful balance of flavors. The tanginess of the sour cream complements the sweetness of the peanut butter, making each bite a culinary delight.
- Versatile: These cookies can be easily customized by adding chocolate chips, chopped nuts, or even dried fruit for an extra burst of flavor and texture.
- Texture: The use of bread flour and a touch of nutmeg in the recipe gives the cookies a chewy yet tender texture that is simply irresistible.
Ingredients for Sour Cream Peanut Butter Cookies:
- Full-Fat Sour Cream – Room Temperature: The inclusion of full-fat sour cream brings moisture to the cookies, resulting in a soft and tender texture. It also adds a slight tanginess, complementing the sweetness.
- Light or Dark Brown Sugar: I choose either light or dark brown sugar for its rich molasses flavor. The sugar not only sweetens the cookies but also adds a depth of flavor and moistness.
- Shortening: The addition of shortening contributes to the cookies’ texture. It helps create a balance, providing a combination of tenderness and structure to the final product.
- Butter – Room Temperature: I use butter because it ensures that the cookies have the right consistency. Softened butter helps in achieving a tender and melt-in-the-mouth texture in the cookies.
- Large Eggs – Room Temperature: Using large eggs ensures proper emulsification and incorporation into the dough. Room-temperature eggs also help achieve better volume and aeration in the cookies.
- Nutmeg: I include nutmeg to impart warm and aromatic notes to the cookies. The subtle spiciness enhances the overall flavor profile, adding a comforting touch.
- Vanilla Extract: I use vanilla extract to add a sweet and aromatic flavor to the cookies. It enhances the overall taste and provides a pleasant aroma.
- Salt: The addition of salt enhances the overall flavor of the cookies, balancing the sweetness and intensifying other flavors. It is a crucial element in achieving a well-rounded taste.
- Bread Flour (substitute with All-Purpose Flour): I use bread flour or provide the option to substitute with all-purpose flour based on personal preference. Bread flour can contribute to a chewier texture in the cookies.
- Baking Soda: Baking soda acts as a leavening agent, helping the cookies rise and achieve a desirable thickness. It also contributes to the cookies’ texture.
- Cinnamon Powder: I add cinnamon powder to introduce a warm and comforting spice element. Cinnamon pairs well with the nutmeg, enhancing the cookies’ overall flavor.
- Chocolate Chips: I incorporate chocolate chips for their gooey and decadent quality. The melting chocolate adds pockets of richness to each bite, making the cookies indulgent and satisfying.
Step by Step Instructions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, shortening, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the mixture.
Add the nutmeg, sour cream, cinnamon powder, and vanilla extract to the bowl. Mix until well combined.
In a separate bowl, whisk together the bread flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the chocolate chips until evenly distributed throughout the cookie dough.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until golden brown around the edges.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
– To achieve the perfect texture, make sure all the ingredients are at room temperature.
– For a more pronounced flavor, use dark brown sugar instead of light brown sugar.
– If you prefer a less tangy taste, you can use Greek yogurt instead of sour cream.
– Customize the cookies by adding chopped nuts or dried fruit to the dough for added texture and flavor.
– Store the cookies in an airtight container at room temperature for up to 5 days.
- (Per serving)
– Calories: 180
– Total Fat: 10g
– Saturated Fat: 5g
– Cholesterol: 25mg
– Sodium: 90mg
– Total Carbohydrate: 20g
– Dietary Fiber: 1g
– Sugars: 12g
– Protein: 3g
How to Store the Leftovers?
Once the Sour Cream Peanut Butter Cookies have cooled completely, store them in an airtight container at room temperature. They will stay fresh and delicious for up to 5 days.
If you want to extend their shelf life, you can also freeze the cookies in a freezer-safe container for up to 2 months. Make sure to thaw them at room temperature before enjoying.
Sides for Sour Cream Peanut Butter Cookies:
- Milk: A classic pairing that enhances the richness and sweetness of the cookies.
- Coffee: The bitterness of coffee beautifully balances the sweetness of the cookies, making it an indulgent combination.
- Ice Cream: Serve the warm cookies with a scoop of your favorite ice cream for a decadent dessert.
- Fresh Fruits: Pair the cookies with sliced bananas, strawberries, or raspberries for a refreshing twist.
What Are Some Alternative Choices to the Ingredients in Case They Are Not in Your Pantry?
- Butter: If you run out of butter, you can substitute it with an equal amount of coconut oil or margarine.
- Shortening: Replace shortening with an equal amount of butter if you prefer to use a natural ingredient.
- Brown Sugar: If you don’t have brown sugar on hand, you can substitute it with an equal amount of granulated sugar combined with a tablespoon of molasses.
- Sour Cream: Greek yogurt is an excellent substitute for sour cream as it provides the same tanginess and moisture.
Frequently Asked Questions:
Q1: Can I use natural peanut butter instead of creamy peanut butter?
A1: Yes, you can use natural peanut butter in this recipe. However, keep in mind that it may alter the texture of the cookies slightly, making them more crumbly. To compensate for the drier texture, you may need to add a little extra sour cream or reduce the amount of flour slightly.
Q2: Can I make these cookies without chocolate chips?
A2: Absolutely! While chocolate chips add an extra level of richness and decadence, you can leave them out or replace them with chopped nuts, dried fruit, or even butterscotch chips for a different flavor profile.
Q3: Can I freeze the dough and bake it later?
A3: Yes, the dough can be frozen for later use. Simply shape it into individual cookie dough balls, place them on a baking sheet, and freeze until firm.
Once frozen, transfer the cookie dough balls to a freezer-safe container or bag. When ready to bake, preheat the oven, place the frozen cookie dough balls on a baking sheet, and bake as directed. You may need to add a couple of extra minutes to the baking time.
Q4: Can I refrigerate the dough overnight before baking?
A4: Yes, refrigerating the cookie dough for at least an hour or overnight before baking allows the flavors to meld together and enhances the texture of the cookies.
You can either shape the dough into balls or keep it as a log and slice it before baking.
Indulge your taste buds with the irresistible Sour Cream Peanut Butter Cookies. With their creamy texture, nutty flavor, and perfect balance of sweetness and tanginess, these cookies are a true delight to enjoy any time of the day.
Whether you pair them with a glass of milk, a cup of coffee, or even a scoop of ice cream, one thing is for sure – these cookies are bound to become your new favorite treat.
So why wait? Gather the ingredients and follow the step-by-step instructions to experience the magic of these delightful cookies yourself.
Sour Cream Peanut Butter Cookies
- 113 g butter 1 stick at room temperature
- 120 g shortening
- 230 g light or dark brown sugar
- 2 large eggs at room temperature
- 1/2 teaspoon nutmeg
- 50 g full-fat sour cream at room temperature
- 3/4 teaspoon cinnamon powder
- 1 teaspoon vanilla extract
- 220 g bread flour substitute with all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 190 g chocolate chips
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, shortening, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the mixture.
- Add the nutmeg, sour cream, cinnamon powder, and vanilla extract to the bowl. Mix until well combined.
- In a separate bowl, whisk together the bread flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips until evenly distributed throughout the cookie dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 10-12 minutes, or until golden brown around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.