I love peanut butter and one of my guilty pleasures is a spoonful right from the jar. I am not picky either creamy or chunky is fine by me. It is funny that I enjoy it so much because I am not a fan of the actual nut on its own. What I like about these peanut butter cookies is that they taste like peanut butter as well they are light and buttery, almost like a shortbread cookie.
It has been years since I have had a really good peanut butter cookie. Except for an occasional girl scout cookie. I made peanut butter cookies in years either. The reason for not making a good old fashioned peanut butter cookies is because most of the recipes take a lot of time. As in hours of chilling before baking. Not sure about you but when a cookie craving hits me I do not have hours to wait. I need instant gratification.
I was getting ready to bake my nephew a box of cookies for his birthdays and decided to mix it up a bit as I usually bake him chocolate chip cookies. A few important things for me was to create a recipe that couple be baked sooner than later, so off to work I went. The first couple of times I made this recipe I used a natural brand of peanut butter and found that it was too oily and the cookies fell apart even when chilling the dough. As well I felt like the chunky versions were too chunky. I wanted a smooth and buttery cookie. The peanut butter for this recipe is a classic creamy one, and I found that for an organic brand Justin’s worked the best. Jiffy also worked really well if you don’t want to go organic.
- To chill or not to chill? I was able to bake these cookies right out of the mixing bowl but found they were a bit firmer if I chilled the dough 30 minutes. I did not go any longer than 30 minutes and it worked well for me.
- Another tip is to flour the fork lightly before imprinting the top of the cookies this little step prevents the fork from sticking and ruining the classic peanut butter cookie design.
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Peanut Butter Cookies
1 cup creamy peanut butter
1 cup unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 cup sugar
1 1/2 cups ap flour
1 teaspoon baking soda
1 teaspoon baking powder
Heat oven to 375.
Sift or whisk together the dry ingredients in a medium-sized bowl.
Combine peanut butter and butter in the bowl of a mixer. Beat until light and fluffy, about 1 minute.
Add both sugars and mix until combined, about 2 minutes
Add the egg and mix for 1 minute.
Add dry ingredients and mix on low speed for 1 1/2 minutes.
Line a cookie sheet with parchment paper.
Using a small cookie scoop place the dough onto a baking sheet.
Dip a fork into some flour and lightly press the dough down to indent.
Sprinkle the tops with a small amount of sugar.
Bake for 12 – 14 minutes, until golden brown. The timing depends on how hot your oven gets.
Let the cookies cool on the pan for 5 minutes, then move them to a cooling rack.