Peanut butter cookies have always been one of my dad’s favorites. He is not a sweets person, but these always seem to disappear when he is around. I have tried and tested many recipes, and this one has been the softest and chewiest by far. They hold their shape well, and do not harden to a brick once cooled (pet peeve!). My preference is warm out of the oven with a tall glass of milk, but these little guys are soft for days!
- 1 cup salted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar (firmly packed)
- 2 large eggs
- 2 tsp vanilla extract
- 1-1/2 cups creamy peanut butter (crunchy works too!)
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
Optional Items :
- 1/2 cup white sugar and 1 tbs cinnamon for rolling (as pictured)
- 1 cup peanut butter chips OR chocolate chips
- 1/2 cup roasted and salted pecans or peanuts, finely chopped
Total Servings: About 36 cookies (made from 2 inch dough balls)
- Preheat oven to 350F
- Combine wet and dry ingredients separately
- Start by creaming the softened (room temp) butter and both sugars
- Add vanilla, eggs, peanut butter until thoroughly combined
- In a separate bowl, combine flour, baking soda, baking powder and evenly mix
- Slowly add dry ingredients to wet (*the dough will be thick and resemble Play-Doh)
- You should be all set! If you must, go ahead and bake a few (I do!). Letting the dough set in the fridge for a few hours does improve the texture. Either way, they are YUM.
- While the dough is chilling (let’s assume we had the patience), set up a plate with your sugar and cinnamon mixture. You will be rolling the dough balls in this prior to baking. Optional, but suggested!
- When the dough is chilled, create 2 inch balls, roll in the cinnamon sugar on your plate, and place on the cookie sheet about 2-3 inches apart. These do not spread very much.
Once your cookie sheet is filled, take a fork and press the prongs horizontally into the center of the cookie (see steps above). Bake at 350F for 7-8 minutes.
Pro Tips :
- Let your dough firm for a few house (or overnight) before baking. Will last 2-3 days in the fridge, or up to 3 months in the freezer in an airtight container.
- Although slightly more time consuming, separating dry and wet ingredients when mixing does allow for more even distribution, especially for small yet important items like baking soda and baking powder…. Just do it. It’s worth it.
- Bake your cookies on parchment paper for more even spreading.
- Cookies will continue to bake for a few minutes once they are out of the oven. Take them out when the edges are golden brown, and the middle still appears soft and inflated.
Let me know how yours turn out!