Peanut Butter Cookies
Peanut Butter Cookies
10 years ago I was on my own, in college, and looking for something sweet and simple. I looked around at what I had in the kitchen then went online looking for cookie recipes. This may be an unpopular opinion, but I’m not the biggest peanut butter fan. My husband on the other hand is a huge peanut butter nut (hee hee)! After a decade of developing this recipe I now have a cookie that is tender in the middle, crispy on the edges, and light in flavor. A perfect balance of peanutty (is that a word?) and sweet. These are great anytime of year. Bring them to a holiday party in the winter or serve them with lemonade in the summer. They have just the right amount of flavor depth and soft light texture.
Peanut Butter Cookies
There’s some debate on temperature and cook time with peanut butter cookies. 350 for longer or 375 for shorter? I’ve tested both and say there is a time and place for each. I cook fresh made dough at 350 for 12-13 minutes. This dough is great to freeze if you only want to make a few at a time and out of the freezer I cook them at 375 for about 11 minutes. I finish them off by rolling them in granulated sugar and make cross hatches with a fork. I hope you love these as much as we do!
Peanut Butter Cookies
Prep Time: 10 minutes | Bake Time: 12 minutes | Total Time: 22 minutes
Ingredients
- 1 Cup Granulated Sugar (plus more for rolling at the end)
- 1 Stick Butter Softened
- 1 Egg
- 1 Cup Peanut Butter
- 1.5 Cups Flour
- 1tsp Vanilla
- 1/2tsp Baking Soda
- Pinch Kosher Salt
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- In a large bowl cream together butter and sugar.
- Beat in egg.
- Mix in vanilla and peanut butter until smooth.
- Stir in flour, baking soda, and salt.
- Form one inch balls of dough and roll them in the granulated sugar.
- Drop dough onto baking sheet and make cross hatches with a fork.
- Back for 12-13 minutes or until edges are very lightly golden.
- Allow to rest on a cooling rack for at least 15 minutes to prevent cookies from crumbling.
- Enjoy!
Tips and Tricks
Butter- Make sure the butter is really softened so that it creams easily with the sugar to form light, fluffy dough.
Dough- This is a very soft dough so don’t over mix it and don’t over work it with your hands while forming balls.
Cook Time- Keep an eye on the cookies to make sure they don’t over cook or they will become dry. Pull them out of the oven right when the edges start to turn golden. They will continue to cook on the pan after you take them out so you don’t want to leave them in the oven too long.