Peanut butter lovers, this cookie is for you. Grab a tall glass of milk because these melt in your mouth delights are full of peanut butter goodness. They’re soft, chewy, slightly crispy, and impossible to just eat one.
I haven’t had much of an appetite lately yet for some reason all I want is peanut butter. With apple slices or carrots, sandwiched between soft whole wheat bread and banana slices, or plain old peanut butter and jelly, well marmalade.
I like classic recipes, like my favorite gingerbread or chocolate chip cookies. The ones without fancy ingredients or extra steps that require the eggs to be slowly added or the whole recipe is ruined. No chocolate or cranberries taking away from the simple, yet decadent flavor of the peanut butter. Trust me, it’s pure peanut butter, and you’ll be more than content with just that.
If you’re a crisp cookie lover, beware, these aren’t for you. Although you can bake them longer for that, if you like, but how do you pass up this kind of softness. It’s what makes them even more delicious. They’ll stay soft for days, unlike chocolate chip cookies, but that’s if they can last that long.
I know you’ll want to eat the dough even before baking it, but chill. Literally! The creamy peanut butter, if not cold, will spread once baked, so keep yourself busy during this time. I know it’s hard, but if not then there will be no peanut butter cookies. These cookies are a classic, well because they’re easy to make and always enjoyed.
Classic Peanut Butter Cookies
Ingredients {Makes about 24 cookies}
1/2 cup – Unsalted Butter {room temperature}
1/2 cup – Granulated Sugar
1/4 + 1/8 cup – Brown Sugar {packed}
2 large – Eggs {room temperature}
2 teaspoons – Pure Vanilla Extract
1/2 cup – Peanut Butter {creamy or crunchy, optional}
3/4 cups + 1 tablespoon – All Purpose Flour
3/4 cups – Whole Wheat Flour
1/2 teaspoon – Baking Soda
1/2 teaspoon – Baking Powder
1/4 teaspoon – Salt
Granulated Sugar {for rolling}
Recipe
In a bowl of an electric mixer with a paddle attachment, cream the butter and both sugars together until light and fluffy {about 3 to 4 minutes}. In a medium bowl, whisk the flour, baking soda, baking powder, and salt together; set aside. Add the egg, mix on high until combined, and scrape down sides of bowl as needed. Add the vanilla and peanut butter, mix on high until combined.
Add the flour mixture into the wet ingredients in two batches, mix on low-speed until combined. Cover dough tightly and chill for at least 3 hours in the refrigerator {or freeze until ready to use}. Bring dough to room temperature before rolling. {Dough should be slightly soft yet firm and chill enough to roll into balls easily}
Pre-heat oven to 350 degrees, and line two baking sheets with parchment paper. With a cookie scoop or 1 tablespoon, make balls with dough and roll into the sugar, and place on prepared baking sheets 2″ apart. Press fork into the tops to create a criss-cross pattern. Bake until very lightly browned on sides {about 10 to 11 minutes – for crisper cookies bake an additional 2 minutes}. If baking frozen cookie dough balls, bake for an extra 1 to 2 minutes. Remove from oven and let cool on baking sheet for 5 minutes, then transfer to a rack to cool completely. Store cookies at room temperature for up to 1 week. Baked cookies and cookie dough freeze well, up to 3 months.
These look so good! I agree that simple is best when it comes to pb cookies. Sometimes I like to half creamy pb and half crunchy, though.
Thank you. Creamy and crunchy peanut butter sounds like an even more delicious combination!