What’s the point of a glass of milk if it’s not paired with a peanut butter cookie? This recipe is super simple but packed with flavor, and it’s virtually impossible to mess up. If you’re feeling fancy, you could add some chocolate chips or chopped peanuts. Or, just use chunky peanut butter to add some crunch to this already delicious recipe.
Alternatively, try this recipe with almond, cashew or any other nut butter you prefer. Avoid using chocolate hazelnut spread, though; its added sugar would make these cookies too sweet.
Peanut butter cookies
20
15 minutes
15 minutes
2 hours 30 minutes
1 stick butter, softened
1 cup peanut butter
½ cup sugar
6 tablespoons brown sugar
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
In a medium mixing bowl, combine the butter, peanut butter and sugars. Beat until smooth.
Add the egg and vanilla, and beat again until smooth.
In a smaller mixing bowl, whisk together the flour, baking soda, baking powder and salt.
Mix the dry ingredients into the wet, and fold until fully combined.
Cover the dough with plastic wrap, and refrigerate for 2-3 hours or overnight.
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Roll balls of dough (about 1-2 tablespoons each) and lay them on the baking sheet.
Press the balls down twice with a fork, vertically and horizontally. This will make that classic peanut butter cookie pattern.
Bake the cookies for 10-15 minutes, or until crisp around the edges and still slightly soft in the center. Allow to cool 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
