i have made a double batch of these cookies no less than three times in the last three months. they're the perfect peanut butter cookie - peanut buttery, chewy in the middle, and crunchy on the outside.
you may remember last year, when i made peanut butter chocolate chip cookies for jason's birthday. they're equally delicious, but i hadn't noticed until today how incredibly similar the recipes are. both have the same proportion of butter, sugar, peanut butter, flour, and baking soda. no wonder i like them both so much. but the real question - who came first, betty or martha?!
and they freeze like a dream, because sometimes when you're up at 2:00am feeding your newborn son, a peanut butter cookie makes the lack of sleep just a little bit better.
classic peanut butter cookies
adapted from betty crocker
30 minutes, makes about 2 dozen
every time i make these cookies, i make a double batch - half with chocolate chips and half without, so feel free to add a cup of chocolate chips at the end.
classic peanut butter cookies are typically rolled in sugar and are flattened with a fork, but i'm kinda lazy these days - and don't think all that rolling and flattening really adds anything - so i just scoop the dough out with a cookie scoop. works like a charm.
if you're into the whole "sweet & salty" craze going on right now, sprinkle the formed dough with maldon sea salt or fleur de sel ever so lightly before baking.
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1/2 cup unsalted butter, room temperature
1 egg, room temperature
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
- preheat your oven to 350F. line a baking sheet with parchment paper or a silicone mat and set aside.
- beat the sugars, peanut butter, butter, and egg until mixed. add the flour, baking soda, baking powder, and salt and mix until combined.
- shape dough into 1 1/4 inch balls, or use a medium cookie scoop to form dough, and place on the prepared baking sheet.
- bake about 8 minutes, or until the center has just set. cool on the baking sheet a few minutes before transferring to a wire rack to cool completely. store in an airtight container.