Peanut Butter Cookies

Peanut butter is almost like an endangered species in our house.

That’s because we buy Peter Pan honey-roasted creamy peanut butter, and it is like eating candy. We find the flavor and texture to be superior to all the other peanut butters we’ve eaten.

If you’ve followed enough of our recipes and our Culinary Confessions series, you know we’re huge proponents of buying and eating store brands. That’s not the case with peanut butter because store brands cannot compare.

And it’s on the strength of that delicious Peter Pan peanut butter that these cookies are made. This is the peanut butter cookie recipe we were looking for, and we believe it just might be the same experience for you.

If it’s not, please tell us what you do to your peanut butter cookies to make them unique and fantastic. We’ll have to try it.

Peanut Butter Cookies

What You Need

1 1/2 cups light brown sugar

1 1/4 cups peanut butter (your choice, but you now know our allegiance)

8 tablespoons butter (1 stick)

1/2 cup granulated sugar

2 eggs

1/3 cup oil (your choice)

1 tablespoon vanilla extract

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

What You Do

1. Mix brown sugar, peanut butter, butter and granulated sugar several minutes until combined. (Use a stand mixer if you’ve got one.)

2. Add the eggs to the mixture one at a time, blending well. Scrape down the sides if everything’s not mixed and smooth.

3. Add oil and vanilla and mix another minute or so.

4. In a mixing bowl, combine flour, baking powder, baking soda and salt.

5. Combine dry mixture into wet mixture a heaping spoonful (or spatula full as we like to do it) at a time.

6. Chill cookie dough at least 30 minutes. One hour or overnight is preferred. This will make cookies easier to press before baking.

7. Use cookie scoop to portion cookies onto pan lined with parchment. (We make 9 on our favorite cookie sheet.)

8. Use hands to mold cookie dough into smooth balls.

9. Press gently with fork in a cross-hatch pattern to help cookie spread more and have a decorative pattern.

10. Bake cookies at 350 degrees for about 8 minutes. (Bake 1-2 minutes longer if you don’t like chewy cookies.)

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