Peanut butter cookies have always been one of our dad’s favorites. I have tried and tested many recipes, and this one has been the softest by far. They hold their shape well, and do not harden to a brick once cooled– not okay for cookies.
INGREDIENTS
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)
STEPS
– 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)
– Now set up a plate with your sugar and cinnamon mixture. You will be rolling the dough balls in this prior to baking. This is optional, but suggested- think peanut butter cookie meets snickerdoodle!
– Now create 2 inch balls, roll in the cinnamon sugar on your plate, and place on the cookie sheet about 2-3 inches apart (see picture with steps above). 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 picture above). Bake at 350F for about 15 minutes. I would start checking them at 12 minutes, and they may need up to 18-20 minutes (ovens and cookie size make this vary). You want the edges to start separating and showing that crackly crust and the middle to still be soft, but firm (not hard) to the touch. You will be able to tell they have “puffed up” from the way they looked when you put them in! (Using really technical fancy terms here… NOT) Cookies will continue to bake on the cookie sheet after they have been removed from the oven and cooling. Within about 5-8 minutes of being out of the oven they will be have set and be ready to transfer with a spatula! Don’t try to rush this step getting them off the cookie sheet because they fall apart easily straight out of the oven.
Grab your milk and ENJOY!
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. (this is true for ALL kinds of cookies)
– 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! Eat Up!!! -Jordan