Once upon a time, there was craving….a strong one….for peanut butter cookies…..you know what I’m talking about.
Last night, as I was thinking about the salmon dinner I had planned, my mind went to dessert (of course). PEANUT BUTTER was all I could think about. I wanted a soft chewy peanut butter cookie and I had to have one tonight. I also wanted to sprinkle granulated sugar on top of my chewy peanut butter cookie.
I also was looking forward to making the fork prints in the dough before placing in the oven. Love, love, love everything about making peanut butter cookies. 🙂
I’ve made peanut butter cookies with chocolate chunks and peanut butter cookies with hershey kisses a million times before as well. But last night, I wanted peanut butter and peanut butter alone.
The recipe I’m about to share with you produces one of the best peanut buttery doughs I have ever tasted. Next time, I make this, I will be quadrupling the recipe and freezing the dough, so I can make another batch in a instant.
I cooked mine for 10 minutes, and found the cookies to still be very soft, but this is OK. They do settle after cooling for about 15 minutes on a wire rack. I love soft peanut butter cookies. If you like more crunch in your cookie, you can always cook them a bit longer, and they’ll still be delicious…..of this, I’m certain.
I hope this recipe finds you when you are in your time of need for the perfect traditional peanut butter cookie.
- ½ cup (one stick) unsalted butter
- 1 cup packed light brown sugar
- ¾ cup creamy peanut butter
- 1 egg
- ½ t vanilla
- 1¼ cup flour
- ½ t baking powder
- ½ t baking soda
- ¼ t salt
- Granulated sugar (about 5 T)
- In large bowl, beat butter, brown sugar and peanut butter, until well blended (in my Kitchenaid Artisan Mixer, the batter looked light and fluffy when I was done)
- Add egg and vanilla and beat well
- In small bowl, stir together flour, baking powder, baking soda, and salt
- Gradually add to peanut butter mixture, beat until well blended
- Heat oven to 350 degrees
- Shape dough into 1¼ inch balls
- Roll balls in granulated sugar
- Place dough balls on parchment paper lined cookie sheet
- With fork, flatten dough balls, then flatten again in opposite direction forming criss cross marks
- Bake 9-10 minutes until lightly browned and almost set
- Once you remove from oven, cool for 3 minutes, then slide cookies while still on parchment paper to wire rack to cool for additional 15 minutes.