Two cookie recipes in a row, I know. When I was giving away “happiness” cookies, I also had a few boxes of peanut butter cookies and snickerdoodles, variety is needed with cookie consumption. With all the rampant peanut butter allergies around, I don’t often make peanut butter cookies to handout, but I know several people who claim peanut butter cookies are their favorite and I haven’t made peanut butter cookies in awhile.
I think I forget how good a simple cookie can be, there are no gimmicks here, no sprinkles, no smoked sea salt, all the ingredients are probably in your cupboard now. I do love a gimmicky cookie, but not always. This is a good, little cookie! Sweet, chewing, soft, and not at all hard. There is plenty of peanut butter to go around.
Because the cookies baked thinner and rounder than expected, I am imagining some awesome combinations involving ice cream sandwiches! What type of ice cream would you like to see sandwiched between two peanut butter cookies?
Peanut Butter Cookies
Adapted from All Recipes
Yield – 24 cookies (2 tablespoons)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
1 1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon baking soda
- Preheat the oven to 350 F. Line two baking sheets with parchment paper.
- Cream together the butter, peanut butter, sugar, and brown sugar in the bowl a stand mixer with the paddle attachment for 2-3 minutes.
- Beat in the egg and vanilla until well combined and scrape the bowl as needed.
- Whisk together the flour, powder, salt, and baking soda. Add the dry to the wet ingredients and mix on low until just combined.
- Use a 2 tablespoon scoop to portion the dough onto the cookie sheets. I was able to fit 12 cookies per sheet.
- Use a fork dipped in granulated sugar to make cross-hatches on the cookies.
- Bake for 10-12 minutes or until the cookies are set. Let cool on a wire rack before packaging.