Rich and Soft Peanut Butter Cookies

3.3.16

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.

For the cookies

 With matching mats and spatula, you can even be coordinated in the kitchen.

Do you prefer softer peanut butter cookies or crunchier ones? Needless to say, we are having no trouble making these disappear!

 

*This post is brought to you by the letter T, for Tovolo.  However, my love for these patterns and my opinions on the matter are all my own!*

 

 **This recipe was slightly edited in March 2017 after making these cookies a few times and preferring the consistancy with a little less flour**

Rich & Soft Peanut Butter Cookies

Ingredients

• 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

Instructions

• 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

P.S.

*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.