Classic Peanut Butter Cookies

I’ve been working in bakeries since I was 16, and anytime I worked at a bakery that sold cookies, there was always peanut butter cookies on the menu. Peanut butter cookies are definitely something I did not grow up with, for me, peanut butter was just the spread you put on toast for breakfast. However, when I started making and eating peanut butter cookies, I fell in love immediately.

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Peanut butter cookies are always dipped in sugar, and pressed down crossways with a fork to give it that signature peanut design. These cookies are super delicious and nutty, and you could easily make some simple chocolate ganache to sandwich the cookies together — delicious! I’m aware a lot of people have peanut allergies these days, and if that’s you or someone you know, this recipe can be easily swapped with some other nut butters like almond, walnut, or even sunflower seed butter!

tempImageForSave 3Cookies are always my go-to recipe when I’m craving sweets and feeling a little lazy, they come together super quick, and you can even make cookie dough in advance — that way you always have some frozen cookie dough balls ready to go!

tempImageForSave 4Here is the recipe and video tutorial:

Classic Peanut Butter Cookies

  • Difficulty: Easy
  • Print

This recipe makes 24 large cookies.

Ingredients

163g (1-1/3 cup) butter, soft
163g (1-1/3 cup) peanut butter
300g (1-1/2 cup, lightly packed) brown sugar
3 eggs, at room temperature
5 (1 tsp) vanilla
460g (3-1/2 cups) all purpose flour
3g (1/2 tsp) baking soda
3g (1/2 tsp) baking powder
3g (1/2 tsp) salt

Method

  1. In a medium mixing bowl, Using a spatula, cream together soft butter, and peanut butter until fully combined. Add in the brown sugar and mix together. Add in the eggs and stir to combine.
  2. In a medium mixing bowl, sift and whisk together the flour, baking soda, baking powder, salt, and set aside.Add in the dry ingredients and mix just until fully combined.
  3. Using a small ice cream scoop or two tablespoons, scoop your cookie dough into little balls and place on a tray to chill for 15 min to 30 min or overnight (optional) — chilling your cookie dough will ensure for a chewier cookie.
  4. Preheat your oven to 350F/180C and bake the cookies on a tray lined with parchment paper for 10-12 min.
  5. Enjoy!!

 

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