Now, it’s been a week since my surgery… so that means I can start eating normal food again! Hooray! My sweet tooth has been satisfied for the past week by McDonald’s vanilla ice cream cones. I know what you’re thinking.. “McDonald’s… Really?!” Well, truth of the matter is I go there quite often solely for this reason. The ice cream cones there are hands down my guilty pleasure. They’re dirt cheap and delicious! Plus, the McDonald’s by me is open 24:7.. perfect for that late night craving. I don’t recommend much of anything else from the menu, though.
My weekend officially started as of today since I don’t have any more classes for the week, meaning it was time to bake. Picking my brains on what was okay to bake (judging on what was okay for me to eat), I decided I wanted a soft cookie. It couldn’t have anything too crunchy or hard, as chewing is still a bit of a task for me. It couldn’t have anything too small mixed in, or it would get stuck in my fresh hole-like wounds (sorry for the unattractive picture). Peanut butter cookies it was!
This is the best peanut butter cookie recipe that I’ve used. They’re not too fragile, they can hold their shape once cooled, and are melt-in-your-mouth soft! This makes just over 2 dozen cookies. You can easily double the recipe if you want more, but I was just baking for me and my boyfriend so I didn’t need a million cookies. I used Trader Joe’s organic creamy butter to make these cookies, and they were fabulous! I usually use JIF for my peanut butter, but went for a little change thanks to my healthy eating boyfriend. Yup.. he’s converted me. I’m stuck on Trader’s Joes organic PB from now on (…like how I’m stuck on everything else at Trader Joe’s, LOVE that store!). Feel free to add in some chocolate chips or M&M’s to the recipe if you’d like a little extra kick to your peanut butter cookies.
1 1/2 cups AP flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup butter
3/4 cup peanut butter
1 1/2 teaspoons vanilla extract
1/2 cup brown sugar
1/2 cup white sugar
2 medium sized eggs
extra sugar for rolling
- Preheat over to 350 degrees.
- Beat together the butter, peanut butter, and vanilla extract. Mix in both sugars, salt, and baking powder.
- Gradually mix in the flour, half at a time.
- Beat in the eggs, one at a time.
- Roll into 1 1/2 inch balls and then roll the balls into sugar. Using a fork, flatten the cookie and make a criss-cross pattern. Bake for 12-13 minutes. Let cookies cool on the cookie sheet after taking them out for about 8 minutes before removing them with a spatula. Cool completely before storing. Enjoy!
I havn’t had PB cookies in the longest time because they are so addicting that I can never stop eating them. I know exactly what you mean about deciding what to bake now that classes are over.. it seems like I want to make everything at once.. haha
These look so soft and chewy- the perfect peanut butter cookie!
These look wonderful! I can’t wait to try them.
Find more Peanut Butter Cookies in my recipe blog search:
HERE
I’ve seen like a thousand recipes but yours.. I’m soooo gonna make it!
and I was wondering.. if I use 1/3 or 1/4 cup instead of making balls.. just because I want huge cookies hehe the time in the oven would be the same? 12-13 minutes? or should I let them for a longer time? let’s say about 15 minutes?
steph- i was the same way! i hadn’t had a PB cookie in months! but baking everything at once is a must sometimes. haha.
erin- they were! 🙂
the food librarian- awesome! let me know if you get the chance to.
calabaza- i would say leave it no longer than 15 minutes… just keep an eye on it! it’s always better to have a soft cookie than a hard one. 🙂
When I made these this weekend, I used 1/2 cup whole wheat pastry flour and it turned out great.
Those sound amazing, there is nothing better than a great PB cookie in my opinion. they are one of my all time faves. Who am I kidding? I love pretty much almost any cookie!
this recipe sucks
How very rude.
I agree. Followed the recipie, made no changes and they turned out absolutely horrible..
I made these tonight – they were surprisingly light for peanut butter cookies! We really liked the texture and flavor. The only request was that I add a little more salt next time. Otherwise, they were great! Thanks for sharing!
leanna- awesome! i’ve never really baked with whole wheat flour, but i’ve only heard great things about it. i’ll have to give it a shot next time.
bakingblonde- i’m with you 100%!
kytyn- i’m sorry you didn’t like it, there are hardly any cookies out there that will please everyone.
kristina- a sprinkle of sea salt on top would have been marvelous! great idea. you’re welcome! thanks for sharing your experience.
Great recipe! Really moist!
I used whole wheat flower, doubled the recipe and they turned out great. I live at high altitude and still followed your recipe exactly. Thanks, ek
Hi, Kim!
Just made your cookies last night, and your recipe is 100% fantastic – they are amazing!! I haven’t made peanut butter cookies in a while, but these smell great even as they are baking in the oven, and are probably the best peanut butter cookies I can remember trying, and we are happy to have more dough in the freezer so we can make these again.
Thank you for your blog!
Heather and Craig
I’ve never made peanut butter cookies before, but I wanted to try it and I found your recipe. I followed it, and the cookies came out DELICIOUS, so thank you very much! 🙂
I’m baking using this recipe right now, but I’m having issues with the mixture being way more wet and sticky than its supposed to be. I’m pretty darn sure I folled it to a T too…is the batter supposed to be really moist rather than malleable?
Followed*
They were amazing, I put peanut butter m&m’s on top!! I didnt find the batter wet at all! I will definently keep this recipe!!
Can I use cunchy peanut butter?:) those with the peanut chucks in them?
great recipe! I substituted coconut oil in place of butter and added Heath english toffee bits. The cookies were perfect, Thanks for sharing. 🙂
These turned out horrible not nearly enough pb in the mix.
I’ve been baking for over 40 years and these are the best peanut butter cookies I’ve ever made! Even my mother, who is 81, requested the recipe!
When I first read the comments and read that this recipe had not turned out well, I figured that they were just not very good bakers. I am an experienced baker, and I agree that these cookies are not good. I made a dozen and threw the rest of the batter away because they just did not taste right. If you’re looking for a recipe that tastes like traditional peanut butter cookies, this is not it,
Yummy recipe. Mine came out a little too crispy, so I’ll probably bake them for less time and not squash them so much with a fork. Still good though!
Your recipe instructs to add the eggs after the flour. Really??? I’ve never made my recipes that way. DO I REALLY ADD THE EGGS LAST?? I want to try making these cookies but don’t want to waste a lot of ingredients if they don’t turn out correct.
I tried this recipe today. I made no changes and it came out sort of crumbly. I thought the crumbs tasted great so when I made another batch I made them the exact same but made smaller cookies. They were less crumbly. I feel like if the batter stayed in the fridge fpr maybe 20 minutes it would make a difference? It was delicious. I did use less sugar though (so I did make one change- no white sugar. Just brown sugar). Delicious 🙂 Thank you.
These are the best peanut butter cookies I have every tasted .
I made this recipe to a tee and the dough is very sticky 🙁 im putting it in the fridge for now
I added chocolate chips to the recipe and OMG!
great idea!
Soft cookie but didn’t like all that well. Even with chips in them they were too cake like.
I followed the recipe but used 2 large eggs added 2 tsp cornstarch. Rolled them in Sugar and allowed them to chill for an hour before baking. I couldnt wait to try one, after 5 minutes of cooling, I tried one and it crumbled. The rest waited 8 minutes to cool, literally slid off the cookie sheet. They were perfect according to the toddlers next door. My guinea pigs are in the military. Hope the ship well!
Made these cookies and like many others was disappointed. Not creamy or peanut buttery at all. Much too floury and crispy. I can hardly taste the peanut butter. They are fluffy and pretty but don’t taste like a good peanut butter cookie at all. Disappointed I wasted the time and ingredients 🙁
been looking for a soft PB cookie,my favorite cookie,hope this is the recipe!!
Many thanks very handy. Will certainly share website with my pals
Haven’t baked them yet but there’s not a chance that this dough could be rolled as is. Maybe after chilling it??? Right now, it literally slides right off the rubber spatula I uses to mix the dough. Yes, it’s that soft. Well, here goes. Going to try chilling the dough for a bit first.