Peanut Butter Cookies
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Ah, Peanut Butter Cookies! Just the name brings back fond memories of childhood kitchen escapades, doesn’t it? Imagine the delightful smell of cookies wafting through the house as these bake to perfection, promising a warm, comforting treat with every bite. They are the perfect mix of sweet and salty, with that unmistakable peanut butter kick. Plus, this recipe is not only delicious but straightforward and easy. If you’ve been searching for that classic, old-fashioned peanut butter cookie recipe that tastes just like the ones from yesteryears, look no further.
Why You’ll Love Peanut Butter Cookies
- Easy Breezy Baking: This recipe is perfect for beginners, with simple steps and common ingredients.
- Flavor Frenzy: Creamy peanut butter, brown sugar, and vanilla create an irresistible sweet and nutty treat.
- Sweet Tooth Tamer: Satisfy your cravings with these cookies that are perfectly sweet, not overpowering.
- Beyond the Cookie: Crumble them on ice cream, use them for sandwiches, or get creative in desserts!
- Universal Favorite: Kids, teens, and adults will all love these nostalgic cookies. Enjoy!
Ingredients Needed To Make Peanut Butter Cookies
- 1.1 gluten-free flour or all-purpose flour
- Brown sugar
- Sugar
- Kosher salt
- Baking soda
- Baking powder
- Creamy peanut butter
- Vanilla extract
- Egg
How To Make Peanut Butter Cookies
- Start by setting your oven to 350 degrees. Make sure you line two cookie sheets with parchment paper.
- Take a mixing bowl, add in the butter and sugars, and get mixing on high for about 5 minutes.
- Next, throw in the egg, vanilla extract, and that delightful peanut butter. Once that’s mixed well, you can introduce the dry ingredients, but remember, mix only until it’s just blended. You don’t want to overdo this step, trust me.
- Now, get your ice cream scoop and start doling out those cookie portions. Remember to press down each mound gently with a fork, creating that iconic crisscross pattern.
- Pop them in the oven and bake for about 11-13 minutes. You’ll know they’re done when the edges start turning a light golden brown.
- Once baked, let the cookies chill on the baking sheet for around 10 minutes before transferring them to a wire rack.
- Once cooled, it’s time to dig in!
Commonly Asked Questions
Can I use chunky peanut butter instead of creamy?
Sure, you can! Using chunky peanut butter will give your cookies a slightly different texture, introducing little bits of peanuts into the mix. However, the classic taste remains intact.
How do I store peanut butter cookies?
Peanut Butter Cookies store quite well. Once cooled, place them in an airtight container. They’ll stay fresh for about a week – though, in my experience, they rarely last that long!
Can I add chocolate chips or nuts?
While this classic recipe is delightful as is, if you’re a fan of a little extra crunch or sweetness, you can definitely add in some chocolate chips or nuts. However, remember, straying too far might change the essence of these classic cookies.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Why is the crisscross pattern essential?
Apart from the aesthetics, the crisscross pattern made by pressing a fork onto the cookie dough ensures even baking. Plus, it’s a signature look for peanut butter cookies!
Can I freeze the cookie dough for later use?
Certainly! Scoop the dough into individual portions and freeze. When craving strikes, bake from frozen, adding a few extra minutes to the baking time.
What can I substitute for brown sugar?
You can use granulated sugar as a substitute for brown sugar. However, keep in mind that the flavor and texture may vary slightly.
Peanut Butter Cookies
Equipment
- Measuring cups/spoons
- Hand Mixer or Kitchen Aid Mixer
Ingredients
- 1 cup 1.1 GF flour or all-purpose flour
- 1/2 cup butter, room temperature
- ½ cup brown sugar
- ⅓ cup sugar
- ¾ tsp kosher salt
- 1/2 tsp baking soda
- ½ tsp baking powder
- ¾ cup creamy peanut butter
- 2 tsp
vanilla extract
- 1 egg
Instructions
- Preheat the oven to 350 degrees.
- Line two cookie sheets with parchment paper.
- Add the butter and sugars to a mixing bowl and mix on high for 5 minutes.
- Add in the egg, vanilla and peanut butter.
- Then add the dry ingredients and mix until just incorporated. Don’t over mix as this will change the texture.
- Using an ice cream scoop to scoop equal size cookies.
- Use a fork and press down gently in a crisscross direction.
- Bake for 11-13 minutes.
- The edges will be slightly golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes then transfer the cookies to a wire rack to cool completely.
