Some of my favorite treats as a kid were those that had peanut butter. PB & J sandwiches, peanut butter cups, peanut shaped sandwich cookies, peanut butter filled pretzels and the list goes on and on. Not till I moved to England did I realize how much the rest of the world lacks in peanut butter filled products. So eventually my need for peanut butter grew and grew until I just snapped. The search for the Perfect Peanut Butter Cookies was on.
The Perfect Peanut Butter Cookie is different for everyone. I love lots of peanut butter flavor packed in, with a delicate balance of crumb and chew. For me, they must be soft and slightly fluffy with a real sweet and salty hit. So it shouldn’t be too hard to make the perfect peanut butter cookies, should it?
I have made loads of peanut butter cookies before, but these are one of my favorites. I keep going back for the rich peanut butter flavor and the fact that they last a long time if stored well. It’s great when you want to make a little selfish batch to fill the cookie jar for the week!
This is a great recipe because there aren’t too many ingredients and it’s super easy to whip together in a pinch. They actually don’t need too much chilling time (as little as 30 minutes) so they can be in the oven and filling your house with the delicious scent of peanut butter before you know it! It’s got me thinking about making them again now. I even think next time I might add dark chocolate chips… mmmm.
Ingredients
- 1/2 cup salted butter, softened to room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 and 1/4 cups all purpose flour
Instructions
- In the bowl of a stand mixer, cream butter and both sugars together until light and fluffy.
- Add in peanut butter and mix slightly. Then add in the egg and the vanilla.
- Gradually mix in the dry ingredients, being careful not to overmix.
- Chill dough for at least 30 minutes, I like to chill the dough for a few hours to make sure there's not too much tray spreadage!
- Preheat oven to 350 degrees. Remove chilled dough from fridge and roll into smallish golf ball sized balls. Press down lightly with the tines of a fork or roll in granulated sugar if desired.
- On a baking sheet, bake for 8-9 minutes, until the tops begin to brown slightly. Do not bake longer than this. Cookies may look undone, but will firm up as they cool.
- Cookies stay fresh and soft in an airtight container for up to 10 days.
Notes
Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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