CLASSIC PEANUT BUTTER COOKIES
I prefer feeding my kids homemade baked goods. Mainly because i love the baking part. I also wanted to introduce my kids to the famous world of creamy peanut butter that everybody seems to love, but apparently they are MY kids…not into peanut butter. Well, at least now i don’t have to worry about making homemade peanut butter.
The challenge for me here was baking the ‘cookie’ right. And trust me this time there were no tears involved. You can find the pin from my Pinterest board here. The recipe is originally posted on Sally’s Baking Addiction She is the queen of cookies. Will be trying her other interesting cookie recipes too for sure.
Makes approximately 32 cookies
- 1 cup (230g) unsalted butter, softened to room temperature*
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) light brown sugar
- 2 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup (250g) creamy peanut butter*
- 3 cups + 2 Tablespoons (391g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
1. Using a hand mixer, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
2. Add the vanilla and peanut butter and mix on high until combined. Set aside.
3. In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet sticky. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator.
4. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper.
5. Roll balls of dough (about 1.5 tablespoons of dough per cookie). Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
6. Cover cookies and store at room temperature.
Ok so Im not a peanut butter fan, but honestly i would still rate these cookies 9 out of 10. They were easy to make and didn’t flop like my cookie baking usually does. That’s a big achievement in my books. So keeping this recipe as my basic cookie science, I’m sure i can play around with flavor as per my liking. And my better half loved them. So that’s a Yayy! for this recipe.