These peanut butter cookies are delicious! They are very crunchy on the outside, yet soft and chewy on the inside. They are rich, wholesome and full of flavor, because of the main ingredient, peanut butter.
Jump to recipe
The typical peanut butter cookies, usually have this mark on the top, which you can see in the photos. This shape is made by pressing with a fork on top of each cookie right before bakin. First in one direction, and then crosswise. This is the classic way to make them.
This recipe, if you are used to making desserts, or cooking in general, you will find it very easy to do. Because it is a quick recipe that you can just whip out.
There is something that denotes a lot of richness, and a lot of flavor, and that dense texture of peanut butter, which translates to these cookies. They are perfect to eat with a simple flavored drink, such as milk or tea, so that the main flavor is that of the cookie.
With these cookies, as with almost all cookies, our recommendation is to avoid overbaking at all cost. And our instinct, with many desserts, is always to bake it 5 minutes longer, just a little longer. And that, especially when it comes to cookies, is the worst of ideas.
It’s best to take them out of the oven when they are just starting to turn golden brown around the edges, but the center still seems to be a little soft. This is the perfect point, that’s how they always turn out the absolute best.
If you like this recipe you have to check out our peanut butter and jelly bars, you will love them!
Peanut butter cookies
Ingredients
- 1 1/3 C (6 oz) (170 gr) all purpouse flour
- 1/2 tsp (0.088 oz) (2.5 gr) baking soda
- 1/4 tsp (0.042 oz) (1.2 gr) salt
- 1/2 C (3.95 oz) (112 gr) unsalted butter, at room temperature
- 1/2 C (3.52 oz) (100 gr) white sugar
- 1/2 C (3.52 oz) (100 gr) brown sugar
- 3/4 C (6.70 oz) (190 gr) peanut butter, soft textured
- 1 egg, big
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
Instructions
- Preheat the oven to 356º F (180° C). Line two large rectangular baking sheets with parchment paper. In a medium bowl, sift the flour with the baking soda and salt.
- Separately, in a large bowl add the butter with the two types of sugar and cream with an electric mixer or hand whisk for 2 minutes until light and fluffy.
- Add in the peanut butter and beat until blended. Add the egg with the vanilla extract and beat for 1 more minute until smooth.
- Add the flour mixture in two separate additions, integrating with a rubber spatula until you get a very smooth dough.
- Using your hands, portion the dough into 24 balls about the size of 2 tablespoons each (2.5 cm wide) and place them on the baking sheets, at least 5 cm apart from each other as they will spread a lot during baking.
- With a fork, lightly flatten each ball of dough twice, forming a criss-cross pattern on the cookies. If the dough starts to stick to the fork, roll it in a little white sugar.
- Bake the cookies for 10-12 minutes until they are firm and lightly browned on the edges but not quite in the center. Remove from the oven and let them cool down completely on a wire rack. The cookies can be stored in a well-sealed tupperware container for up to 1 week.
