Did I mention that not only did I make a cake for my husband for his birthday but also cookies? That’s right. Because I am the best wife ever I start creating some peanut butter cookie madness in the house to begin a process (which is not quite over) of creating the perfect peanut butter cookie. They are his favorite. So I think having a go to recipe is a must. The first ones I made weren’t bad, but not what I wanted. This second attempt is pretty delicious. Enough so that I feel comfortable sharing, but this is by far not the last time you will see peanut butter cookies here. These are the type that you have with a glass of milk. They’re rich and thick and soft. I enjoy them a lot, Phil does too, but also prefers a crunchier more snap off in your mouth type. So that will be the next endeavor.
But if the description is your thing, I highly recommend making these as soon as you can and eating them with a tall glass of cold milk. I was also finally able to use the super cute baking mats and spatula that Tovolo sent me!!! I love me a good pattern, and the spatula and baking mats match! Not only that, using mats for either rolling out dough or on a cookie sheet makes clean up a million times easier.
Soft and Rich Peanut Butter Cookies
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- 1 1/4 cup flour
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1 cup smooth peanut butter
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper or baking mats
- Whisk together flour, baking soda, and salt in a medium bowl, set aside
- In a stand up electric mixer with paddle attachment cream your butter and sugars together until fluffy and smooth on medium speed
- Add egg, vanilla, and peanut butter one by one, allowing each to fully incorporate before adding the next
- Switch mixer to low and slowly add dry ingredients, scarping down the sides of bowl as needed
- Roll cookie dough onto roughly 1 inch balls and place on baking mat
- Take a fork (or bottom of a glass if you don't want to the pattern) and criss cross to press the cookie down, these cookies will not spread out much if at all
- Bake for 10-12 minutes until just beginning to brown on the edges, allow to set for at least 5-10 minutes before moving to wire cookie rack to cool completely
- *Honestly I made these without the vanilla, I had ran out, but the cookies still tasted delicious. Knowing how vanilla can add to a recipe, I recommend using it. Next PB Cookie recipe I make will surely involve it.
Domestic B(i)atch http://domesticbatch.com/
**This recipe was slightly edited in March 2017 after making these cookies a few times and preferring the consistancy with a little less flour**
Do you prefer softer peanut butter cookies or crunchier ones? Needless to say, we are having no trouble making these disappear!