Peanut butter cookies remind me of Christmastime. It’s typically the only time of the year I make them, so naturally I associate them with snow, pine needles, tinsel and minus-zero weather. I had a craving for peanut butter last week and decided to do a play on Christmas in July and make a batch. I’m soooo glad I did, I forgot that these peanut butter cookies are awesome!
This recipe yields a really soft, full-flavored peanut butter cookie. It’s the only recipe I use, it truly is the best… Especially if you’re looking for soft pb cookies. They are incredibly tender while still having a slightly crisp outside shell and all you taste is pure, sweet peanut butter. Those are 3 ‘must have’ items for me and this cookie really delivers across the board. Total cookie perfection.
The only problem I had with these cookies was the fact that I haven’t made them in 7 months! The horror! I will not make that mistake again, they’re far too delicious to only bake once a year. An extra bonus… They are so simple and fast to make, you can even bake them on a weeknight. Perfect for any last minute cookie needs!
Classic Soft Peanut Butter Cookies
Adapted from Rachel Schultz
1/2 cup butter, room temperature
1 cup peanut butter
3/4 cup sugar
1/3 cup brown sugar
1 egg, room temperature
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups flour
Makes 24-32 cookies
Preheat oven to 350 F.
Using a handheld mixer, cream butter and peanut butter together in a large bowl. Add the white and brown sugar and continue beating for 2 minutes until fully combined.
Add egg, vanilla, baking soda, baking powder and salt to the bowl, continue mixing. Make sure you scrape down the sides of the bowl periodically.
Add the flour, half a cup at a time, to the mixing bowl. Mix thoroughly after each addition until no flour remains.
Shape the dough into 1-inch balls, place on a sheet tray lined with parchment paper and flatten with your fingers or a fork.
Bake for 8-10 minutes. After done baking, allow the cookies to sit on the sheet pan for 15 minutes before moving to a cooling rack.
After cooled, store in an airtight container for 3 days or you can freeze these for 6-8 weeks.