Classic Peanut Butter Cookies Recipe
These classic peanut butter cookies are always a hit. Easy to make, easier to eat! They’re absolutely our favorite.
Peanut butter lovers rejoice! This cookie is for you.
I made a huge batch of these classic cookies for the weekend. These peanut butter cookies will melt in your mouth. The edges are chewy, the centers are soft, the tops are crinkly. It is nearly impossible to stop at one. I served hummus & pita chips, a cheese plate, and sangria– and these cookies were the first to go.
I think all dinners should start with a peanut butter cookie appetizer.
This is a super basic recipe. No frills, nothing fancy. No candy bar pieces, gooey caramel, chocolate chips, or sprinkles to take away from the massive peanut butter flavor. Trust me, you won’t miss any of that stuff! Just pure peanut butter. By the way, if you want EXTRA peanut butter flavor, you must make my updated peanut butter cookies recipe. Twice the peanut butter!
Today’s cookies are soft-baked style. For a little crunch, feel free to bake the batches a minute or two longer. But the softness is what makes them SO good!. And guess what? They stay soft for days and days. I made this batch on Wednesday and the few I have leftover are still just as soft as they were on day 1. Soft cookies > crunchy cookies.
The most important part? Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it’s not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection. I recommend chilling the dough for at least 3 hours.
And yes, the wait is so, so, so worth it.
Ingredients
- 1 cup (230g) unsalted butter, softened to room temperature*
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (250g) creamy peanut butter*
- 3 cups + 2 Tablespoons (391g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- optional: 1/3 cup (67g) granulated sugar, for rolling
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