Confessions of a peanut butter addict: I eat peanut butter by the spoonful. No, I’m not talking about a tiny teaspoon of peanut butter or just licking the knife after making a peanut butter and jelly sandwich. I’m talking serving spoon helpings of peanut butter just because. When I wanted to create the best peanut butter cookie recipe ever, I mashed up a few recipes (mostly from One Bowl Baking and the old Better Homes and Gardens Junior Cookbook), but definitely kept the amount of straight-up peanut butter at the maximum. When I made them for my dad he shook his head and said, “There’s just nothing like a good peanut butter cookie.” Truth, dad. Truth.
What you need:
- 6 T. unsalted butter, softened
- 1 c. packed brown sugar
- 1/2 t. salt
- 1 1/3 c. creamy peanut butter
- 1 large egg, room temperature*
- 2 t. vanilla (store-bought or homemade)
- 1 c. plus 2 T. all-purpose flour
- 1/2 t. baking soda
- 3/4 c. granulated sugar for rolling
*If you forget to get your eggs out in advance (like me, every single time) just crack the eggs into a bowl and leave on the counter for about 10-15 minutes. Also, my pictures are for a double batch, hence the 2 eggs in the picture. I almost never make a single batch of cookies!
- stand mixer fitted with the paddle
- measuring cups, spoons, and spatula
- baking sheets
- parchment paper
- shallow bowl
- cooling racks
Time: 15 minutes prep, 15-20 minutes baking
Freezeable: Yes! I almost never make cookies without freezing at least half of them.
Serves: Makes about 4 dozen cookies
Multiplying the recipe: Yes, it is easily doubled, but be ready to make 9 dozen cookies! I actually doubled it when I took these pictures.
Peanut Butter Cookies:
Preheat oven to 375F. Line baking sheets with parchment paper and set aside.
In your stand mixer, beat butter, brown sugar, and salt until smooth. Stir in the peanut butter on low. Beat in the egg and vanilla. Add the flour and baking soda and stir by hand with a spatula. This prevents the dough from becoming too thin.
Form the dough into 1-inch balls. Roll them in the granulated sugar and line them up on the prepared pans. Space them about 2 inches apart. Dip a fork in the granulated sugar and press a crosshatch onto the cookies. Fill two baking sheets at a time (about 12-15 per sheet). Bake for 8-10 minutes, rotating pans halfway through. Allow to cool on the pan for 3-5 minutes before removing to a cooling rack to cool completely. Share them with those you love!