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The Best Peanut Butter Cookies Recipe Ever
Make the perfect peanut butter cookie: crispy around the edges, chewy in the middle.
If you're looking for the perfect peanut butter cookie recipe, you can rejoice, because you've found it! This recipe produces large, semi-flat cookies with the criss-cross pattern on the top, just like the ones you probably remember your mom making when you were a kid. They come out slightly crispy around the edges, but are soft and chewy across the middle. Before baking, each cookie dough ball is rolled in sugar, which gives the finished cookies that little bit of extra sweetness and texture you notice as you sink your teeth in.
The sugar actually serves a practical purpose: it keeps the cookies from sticking to the cookie sheet, and it keeps the dough from sticking to the fork when you make the criss-cross pattern on top. But in my opinion it adds that something extra that makes the cookie great. Plus, it's what starts the childhood memories flooding in.
Personally, I prefer plain, old-fashioned peanut butter cookies. However, my husband and kids are chocaholics who just can't fathom the thought of a cookie that's not loaded with warm, gooey chocolate. Or, maybe you'd just like to stir in a little something extra to give your peanut butter cookies your own signature twist. Here are some mix-ins to try:
12-ounce bag of semi-sweet or milk chocolate chips or chunks (see a photo of these at the bottom of this article).
12-ounce bag of white chocolate chips
12-ounce bag of peanut butter chips
12-ounce bag of toffee chips
1 cup of M&M's chocolate candies
1 cup salted or honey-roasted peanuts
If you'd like to get fancy and mix in more than one extra ingredient, use a lesser amount of each mix-in so you don't overload the dough.
Frosting: Peanut butter cookies or peanut butter chocolate chip cookes are especially decadent when topped with a generous dallop of chocolate buttercream frosting. Mmmmm.
- 1 1/2 cups peanut creamy butter
- 2 (one cup) sticks butter, softened
- 1 1/4 cups brown sugar
- 1 cup white sugar, plus extra for rolling cookies in
- 2 eggs
- 1 teaspoon vanilla
- 2 3/4 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon salt (you may leave this out if you are using salted butter)
Cream together butter, brown sugar and white sugar. Beat by hand or with a mixer until fluffy.
Mix in eggs and vanilla.
Stir together flour, baking powder, baking soda and salt. Add to peanut butter mixture a little at a time. Stir and mix until all ingredients are well blended.
Mold dough into one-inch balls. Place balls one at a time or a few at a time into a small bowl of sugar. Roll in sugar until coated. Place sugared balls on a baking sheet about 2 inches apart. (Because the dusting of sugar keeps the cookies from sticking to the cookie sheet, there's no need to grease it. Silicone cookie sheet liners work wonders, also, as cookies just slide right off.) Use the back of a fork to gently flatten the cookies. This also gives the cookies their distinctive criss-cross pattern on top. See video below if you're unsure of how to complete this step.
Bake for about 9 minutes at 350° F. Watch them closely during the last few minutes, and pull them out when they are golden brown on the tops and edges. Don't let them overbake, as they will dry out and lose their chewiness.
Allow the cookies to cool on the cookie sheet; then remove the cookies from the cookie sheet. Place cookies on wire baking racks to cool completely.
A terrific price for two cookie cooling racks! The grid pattern keeps cookies from breaking or sliding through the spaces on the rack.
I love my Airbake cookie sheets. They're made with two layers of metal with a layer of air inbetween for perfectly baked cookie bottoms that aren't burned.
How to Shape Peanut Butter Cookies
Shaping peanut butter cookies is easy, and no doubt you already know how to do it. If by chance you do not, however, the video above shows what to do and how quick and easy it is.