I love peanut butter cookies but I'm pretty picky about them. They need to be soft and extra-peanut buttery and I've had a hard time finding a recipe that was able to deliver that. Most recipes made cookies that were too crunchy or didn't have enough peanut butter flavor.
I finally found a recipe that made the soft cookie I was searching for and I've made it numerous times since.
I usually copy out recipes (which forces me to read over it carefully) and group the ingredients that get mixed together so that I can read the recipe in a quick glance. I started doing this with complicated recipes that had many steps but now I do it with almost every recipe because it makes following a recipe such a breeze.
This isn't really relevant but the recipe was copied out onto doughnut scented note paper. I went out to buy a bathing suit and ended up coming home with a foodie trivia game, a doughnut scented notepad, and no bathing suit. It was a total shopping fail (or shopping win?? I'm not sure).
Mmmmm doughnut notepad.
This recipe really needs natural/unsweetened peanut butter otherwise the cookies come out much too sweet. I also tried a batch that used a cup of dark brown sugar instead of half a cup of dark and half a cup of light and those cookies were much more flavorful.
The ingredient that makes these cookies extra tasty and extra peanut buttery is peanut butter chips. Like chocolate chips.. but peanut butter. After I made a batch of the cookies for my brother's birthday I still had half a bag of the chips left in my pantry. But by the time I went to make the cookies again the chips were gone. They are easy to snack on.
When the cookies come out of the oven they smell delicious but are way too soft to move off the cookie sheets, its best to let them cool on the tray until they can be safely transferred to a cooling rack. They firm up a bit but still stay soft and delicious for a few days. I really can't say how long they are good for because they have never lasted more than three days at our house.
Soft Peanut Butter Cookies
(adapted from Epicurious)
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3/4 cup smooth peanut butter (natural/unsweetened)
- 1 cup firmly packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup peanut butter chips
1. Preheat the oven to 350 and grease some cookie trays.
2. Whisk together the flour, baking powder, baking soda, and salt.
3. In a mixer's bowl cream together the butter, sugar, peanut butter, and egg until well combined then add the vanilla extract
4. With a wooden spoon or the mixer on a low setting mix the flour mixture in with the peanut butter mixture in three additions until just combined.
5. Roll out 1.5 tbsp balls of cookie dough and gently flatten with a fork.
6. Bake for ten minutes, rotating the cookie sheets after five minutes. Let cool on the tray until firm enough to move to a cooling rack.