Rich tasting Peanut Butter Cookies that are fantastically dunkable in a cold glass of milk. Rich moist soft and chewy with a few crumbles these cookies satisfy. Simple to make and good old-fashioned family fun bonding making some shareable treats everyone will enjoy. Quick and tasty this recipe captures the essence of a good old-fashioned homage from scratch Peanut Butter Cookie. We love our cookies and hope you agree these are worth trying.
Watch the video and follow the instructions below to have a plate full of Peanut Butter cookies to share with family and friends. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Perfect on a rainy day when the family has some down time to make something to talk about, and eat a darn good cookie at the same time. Thanks for visiting and see you again soon.
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In a large bowl: add softened butter, sugar and brown sugar.
Use a hand held mixer; beat until smooth.
Add egg and beat a bit more. Add peanut butter & vanilla extract.
Continue to mix until smooth.
Add flour, salt, baking powder, baking soda, and mix until well combined.
Place the batter in the refrigerator for at least 60 minutes or until firm. Optional: refrigerate overnight.
Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet. Remove the cookie dough from the refrigerator. If overnight, let sit at room temperature for 30 minutes. Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the cookie to the cookie sheet, spacing them 2″ apart.
Use a fork to flatten each ball and create a crisscross pattern. After you make 12 cookie; Put the rest of the dough back in the refrigerator until you are ready for the next batch (you do not want the batter to reach room temperature).
Bake for 11-13 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough.
You should have about 2 dozen cookies.
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Peanut Butter Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup creamy peanut butter
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tsp vanilla extract
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 large egg room temperature
Instructions
- In a large bowl: add softened butter, sugar and brown sugar. Use a hand held mixer; beat until smooth. Add egg and beat a bit more. Add peanut butter, vanilla extract and continue to mix until smooth.
- Add flour, salt, baking powder, baking soda, and mix until well combined. Place the batter in the refrigerator for at least 60 minutes or until firm. Optional: refrigerate overnight.
- Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet.
- Remove the cookie dough from the refrigerator. If overnight, let sit at room temperature for 30 minutes.
- Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the cookie to the cookie sheet, spacing them 2" apart. Use a fork to flatten each ball and create a crisscross pattern.After you make 12 cookie; Put the rest of the dough back in the refrigerator until you are ready for the next batch (you do not want the batter to reach room temperature).
- Bake for 11-13 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have about 2 dozen cookies.
Serve and enjoy!
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