Classic Peanut Butter Cookies
Peanut butter cookies are probably the very first cookie recipe I mastered. As a kid, I would just follow the recipe on the back of the peanut butter jar and it was fool proof but I have stepped up my game since then and I’ve settled on the perfect recipe after many many delicious trials. I think the secret to these is the combination of both brown and granulated sugar. They’re not too sweet and they still only call for a few ingredients.
Have fun baking this popular treat, which actually originated in Canada and dates back to 1910!
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup peanut butter (smooth)
- 1 egg
- 1/2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Directions:
- Preheat oven to 375°F
- Line two baking sheets with parchment paper.
- In large bowl, beat together butter and both sugars until fluffy.
- Beat in the egg, peanut butter and vanilla.
- In a separate, medium bowl, mix together flour, baking soda and salt.
- Stir the dry into the wet ingredients in separate additions.
- On baking sheets, drop dough (about a tablespoonful), approx. 2 inches apart.
- Flatten using a fork and make crisscross pattern.
- Bake approx. 10 minutes, until golden brown.
A few tips:
* I use a natural peanut butter but any good quality version will work.
* You can chill the dough in the fridge for about an hour to help keep the dough together.
* Another tip is to dip the fork in sugar or flour to help make the crisscross pattern.
* If you prefer a chewier cookie, bake a minute or two less than suggested in directions.
* I like these cookies just as they are but you could certainly add peanuts to the mix or top with chocolate candy kisses.
There’s nothing like the smell of peanut butter cookies baking in the oven! Enjoy!!
