Peanut Butter Cookies
If you’re looking for a good recipe for peanut butter cookies, this one here passes a very legitimate test. That’s because this was the very recipe I used to make when I worked in a bakery a few years ago, and we couldn’t keep them on the shelf! They are slightly crisp with a melt in your mouth texture that makes you want to eat another…then another…and then another! And unlike so many other cookie recipes, they are practically foolproof.
How Can I Make These Peanut Butter Cookies Soft?
These cookies turn out with a slightly crisp texture, but if you want yours to be a little more soft you can swap out half, or all, of the butter with shortening. This is a secret ingredient to achieving a softer, more tender texture to any baked good. Additionally and probably more effectively, simply reducing the baking time by a few minutes can also result in a softer texture.
You can read more about the differences between butter and shortening in baking by reading this great article from Handle the Heat.
Can I Use Natural Peanut Butter?
Yes you can. Just be sure to stir it very well if it is at all separated so it mixes properly into the dough.
How Can I Prevent my Cookies from Spreading Too Much?
The best way to prevent any cookie from spreading too much is to chill the dough at least 2 hours before baking. You can do this before or after portioning them out into cookies, depending on how soft he dough is to begin with. This peanut butter cookie dough is very soft when it’s first made, so chilling is madetory.
Can I Freeze the Dough?
Definitely yes! The best way to do this is to roll it out into balls and press in the crisscross pattern with a fork as if you were going to bake them right away. Spread them out onto sheets of parchment or waxed paper, then layer in a container. The dough will keep like this for up to 3 months in the freezer.
How Long do the Baked Peanut Butter Cookies Last?
Once baked, your peanut butter cookies will taste best within the first 3 days. Be sure that they are sealed in an airtight container and stored at room temperature.
I really hope you’ll try this peanut butter cookie recipe soon! It’s perfect for anytime you need your peanut butter fix. Whip them up for your next party, bake sale or even just to have around for snacks. And like all the recipes you try on here, please don’t forget to rate it and let us know how it turned out for you!
Try These Other Amazing Cookie Recipes Here on I Cook and Paint!
Peanut Butter Cookies
Equipment
- 2 Mixing bowls
- Electric mixer optional
- Spatula
- Whisk
- 2 Baking sheets
- Parchment Paper
Ingredients
- ½ cup butter, soft 125g
- ½ cup sugar 100g
- ⅓ cup brown sugar 68g
- 1 egg
- 1 teaspoon vanilla
- 1 cup peanut butter 250g
- 1¼ cups all purpose flour 165g
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- In a large mixing bowl, cream together butter, sugar and brown sugar until light and fluffy, about 2-3 minutes. If your butter is very soft you can do this with a spoon. Otherwise, you can use an electric mixer.
- Add egg and vanilla. Mix until smooth, scraping down sides of bowl as necessary. Stir in peanut butter until smooth.
- In a smaller mixing bowl, whisk together all purpose flour, baking soda and salt. Stir into the creamed peanut butter mixture in 2 or 3 stages, mixing until smooth. Dough will be very soft. Cover with plastic and refrigerate at least 1 hour or until firm enough to roll into balls.
- Preheat oven to 350℉/177℃. Roll dough into walnut sized balls and place onto parchment lined baking sheets. Using the tines of a fork, press a crisscross pattern into each ball, flattening down only slightly. You should be able to fit 12 cookies onto each tray, spacing them 1½ inches apart.
- Bake for 16-18 minutes until tops of cookies are barely shiny and bottoms are lightly golden. The longer you bake them, the crunchier they will be. Cool 2-3 minutes on baking sheets before transferring onto wire racks to cool completely. Store in an airtight container or cookie jar for up to 5 days.
