Peanut Butter Cookies

July 19, 2012

Ah, peanut butter cookies, how delicious they are. Soft and chewy with that wonderful peanut butter flavor, these classic cookies never let me down. A perfect lunch box dessert, afternoon pick me up, or bed time snack, these simple little cookies are sure to please any peanut butter lover in your life. Enjoy!
Paula’s Notes: 
  • Do you like a little crunch in your cookies? Try adding 1/2-1 cup chopped peanuts to your batter OR substitute crunchy peanut butter.
  • The bake time mentioned below provides a chewy cookie, if you prefer a crispy cookie, add a few more minutes.
  • For an extra sparkle on your cookies, try rolling the dough balls in granulated sugar before flattening and baking.

Peanut Butter Cookies

Yields: 2 dozen cookies
Adapted from: My old Betty Crocker “Cooky Book”
Ingredients:
  • 1/2 cup butter – *just* softened (not overly mushy)
  • 1/2 cup plus 2 tbls. creamy peanut butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar – packed
  • 1 tsp. vanilla
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt

Directions:
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, thoroughly cream together butter, peanut butter, sugars, egg and vanilla. 
  3. In a separate bowl, sift together flour, baking powder, baking soda, and salt. 
  4. Mix dry ingredients into batter until just combined.
  5. Put batter in refrigerator for 1/2-1 hour.
    • Don’t skip this step, or your cookies will spread very flat.
  6. Roll dough into 1 1/2 inch balls and place on parchment lined baking sheets about 3 inches apart. 
  7. Flatten each ball lightly with a fork, making a criss-cross pattern.
    • If your fork is sticking to the cookies, dip it lightly in flour, first. 
  8. Bake cookies in a preheated 350 degrees oven for about 10-11 minutes or until cookies *just* begin to brown (oven temps vary). Do not over-bake.

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2 Comments

  • Reply Holly July 26, 2012 at 9:43 am

    So what's the deal with brown sugar? Sometimes I use it, but before I could find it in France, I never did and I found my cookies were actually better. Now I just use it when I feel like it, but I don't think it's required. Any thoughts as to why you use it?

    • Reply Paula M July 26, 2012 at 11:28 am

      Hey Holly! I find that the brown sugar adds to both the flavor and texture. It creates a more maple-y flavor than just granulated sugar and also yields a more chewy cookie. That's what I have found at leat 🙂

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