Peanut Butter Cookies (the best ever!) Recipe

These easy peanut butter cookies are one of my family’s favorites.

We think they are the best peanut butter cookies with a perfect texture and the flavor of these cookies is for all peanut butter lovers.

We prefer the smooth texture of creamy peanut butter, but you can use crunchy peanut butter (any type of peanut butter) and still have perfect peanut butter cookies.

Natural peanut butter works too–just make sure you whip it before adding.

You might also light this peanut butter chocolate chip cookie recipe.

This Peanut Butter Cookie recipe is from my dear friend, Melissa.

She is incredibly sweet and so creative.

I am so fortunate to have a group of women I call friends.

I have met two of these women face to face and the other three or four, remain in our Facebook Group as women to meet.

We are close.

It’s a group of women who share many of the same opinions and passions–including baking.

 

Peanut Butter Cookies (the best ever!) Recipe Ingredients:

1- 1/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1/2 cup unsalted butter (room temperature)

1/2 cup creamy peanut butter * 

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 egg (room temperature)

1/2 teaspoon vanilla extract

Peanut Butter Cookies (the best ever!) Recipe Directions:

Preheat oven to 375 degrees F.

I like to line my cookie sheet with parchment paper, but it’s not necessary.

In a medium bowl, combine flour, baking soda & salt.

Whisk together until you have a well-blended flour mixture.

In a large mixing bowl, cream butter for 30 seconds with an electric mixer.

Add a cup of peanut butter and sugars, and beat until you have a fluffy peanut butter mixture

Add egg & vanilla, and beat well to wet ingredients.

Add dry ingredients a few spoonfuls at a time, and beat till well combined.

Scrape sides of the bowl after each addition to distribute evenly.

Shape cookie dough into walnut size dough balls (about 1-inch balls)and place on a cookie sheet press dough a little bit with the tines of a fork to make a criss-cross pattern with the back of the fork or use your finger to gently press (disposable kitchen food-safe gloves make this step much easier).

Bake 375 for a bake time of 9-11 minutes, just a bit after you see the cracks appear.

A common mistake is bakers bake cookies too long, making them hard rather than soft.

Your first batch might need a few extra minutes.

This will create soft peanut butter cookies.

Cook a few minutes on the pan before allowing them to cool completely on a wire rack or paper towel.

Store the cookies in an airtight container to preserve freshness.

This delicious peanut butter recipe is easily doubled and freezes well.

I like to freeze cookie dough in freezer bags by rolling the dough into the size needed (gently pressed) by the dozen, and then we pull the bag out and place it on a prepared cookie sheet and bake.

*Since making the best peanut butter will enhance the taste and quality of your cookies, you should check out this article on how to make peanut butter (it’s not as hard as you might think!) at ChewTheWorld.com