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The Best Peanut Butter Cookies
45 minutes
Desserts
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I haven't tested the recipe using natural peanut butter - I've only used traditional creamy peanut butter (like Jif or Skippy). The trick to this recipe is instead of pressing the cookies flat before baking, give them a light press after they are done baking. It makes all the difference in the world for soft, dense peanut butter cookies.
211 cal/serving
melskitchencafe.com
Ingredients
  1. 2 1/2cups (≈312.5gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, All-purpose 12.5 oz
  2. 1/2tsp (≈3gestimated from: Salt, table [tsp]) Salt
  3. 1tsp (≈5gestimated from: Leavening agents, baking powder, low-sodium [tsp]) Baking Powder
  4. 1tsp (≈4.6gestimated from: Leavening agents, baking soda [tsp]) Baking Soda
  5. 1cup (≈227gestimated from: Butter, without salt [cup]) Butter, Unsalted softened to room temperature
  6. 2cups (≈516gestimated from: Peanut butter, smooth style, with salt [cup]) Peanut Butter creamy
  7. 1 1/2cups (≈330gestimated from: Sugars, brown [cup packed]) Brown Sugar, Light 10.5 oz
  8. 1/2cups (≈100gestimated from: Sugars, granulated [cup]) Sugar 3.5 oz
  9. 2large (≈100gestimated from: Egg, whole, raw, fresh [large]) Egg
  10. 1tsp (≈4.2gestimated from: Vanilla extract [tsp]) Vanilla Extract
Steps
  1. 1 Preheat the oven to 350 degrees F.
  2. 2 In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  3. 3 In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
  4. 4 Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy.
  5. 5 Add the dry ingredients and mix until combined.
  6. 6 Scoop the dough and roll into 1- or 2-inch balls. Place on parchment- or silpat-lined (or lightly greased) large, rimmed baking sheets, placing them a couple inches apart.
  7. 7 Bake for 10-11 minutes until puffed. Don't overbake.
  8. 8 Remove from the oven and immediately press each cookie to flatten slightly with the bottom of a flat drinking glass. Don't flatten the cookies to smithereens, just press the puffed part down until the cookies are an even thickness.
  9. 9 Scoop onto a cooling rack to cool completely. These cookies freeze great (and actually taste amazing straight from the freezer).
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