Peanut Butter Cookies
Today, I still find extreme satisfaction opening a new jar of peanut butter. Can you hear the sound of the seal peeling back? The fragrance is amazing! I love scooping out a spoonful of peanut butter as a snack.
I've tried many peanut butter cookie recipes. With a few tweaks and secrets, this is my current favorite. The cookies are crispy on the outside and slightly chewy in the center.
If you prefer cookies that are Extra Crispy, then leave them in the oven for a few more minutes. They will become crispier as they cool. When these "Extra Crispy" cookies are completely cool they will be begging for a cup of milk for dunking!
These cookies do not break easily and they are great for picnics!
There are a few secrets I have for this recipe so read to the end before baking!
Enjoy!
The Best Peanut Butter Cookies
1/2 cup salted butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1/2 cup peanut butter
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
In a large bowl beat the butter, sugar and brown sugar until combined. Add the egg and vanilla. Mix again until combined. Add the peanut butter. Mix just until the peanut butter is incorporated and then set aside.
In a separate small bowl whisk together the flour, baking soda and salt.
Gradually pour the flour mixture into the peanut butter mixture. Mix until combined.
On a parchment lined baking sheet drop small balls of the dough (about 12 balls per tray)
Bake 375 degrees for 10-12 minutes. Makes 3 dozen.
SECRETS
Friends have made this recipe but they always say their cookies do not taste the same as when I bake.
Here are a few of my secrets:
1. I use Skippy's chunky peanut butter. A lot of bakers are trying to use organic, no-salt, no sugar, "healthy" peanut butter in recipes. If you choose those options you'll need to adjust your recipe.
2. Use real butter. Use real vanilla.
3. Make sure the oven is hot before baking.
4. The cookie dough will be slightly sticky but it should still be easy to roll balls of dough in your hands. If the dough is too sticky, add a small spoonful of flour to the dough and keep adding until the dough easily rolls in your fingers.
5. Use light pressure when making the balls of dough. Using a small spoon put about a 1-inch scoop of dough in your hands. Roll into a ball. Place the ball on the cookie sheet. Do not flatten the balls with a finger. Do not add fork tine marks. Just pop the balls into the oven.
6. After baking for 10 minutes take a look at the cookies. If the edges are brown then take them out of the oven. Leave them on the cookie sheet to cool for about 5 minutes and then transfer them to a cooling rack. The cookie, when cool, will be slightly crisp on the edges with a soft, chewy center. If you want extra crispy cookies then leave them 2-3 minutes longer in the oven. They will be a dark golden brown.
7. These cookies can be frozen. For a quick treat put one frozen cookie in the microwave for about 15 seconds.