Recipes Sweet Treats

Peanut Butter Cookies

As I’ve mentioned, I always make J.’s mom coconut macaroons for special days like Mother’s Day, Christmas, or her birthday, and they are always a hit. With Father’s Day this past weekend, I wanted to whip up a special treat that his dad would enjoy. Enter, the timeless peanut butter cookie.

Peanut Butter Cookies

  • 1 stick unsalted butter, softened
  • 2/3 cup packed light brown sugar
  • 1/2 cup sugar
  • A heaping 1/2 cup creamy peanut butter (I used JIF Natural)
  • 1 egg
  • 1 tsp vanilla extract
  • ~1/8 tsp salt (not quite a full 1/8 tsp)
  • 3/4 tsp baking soda
  • 1 + 1/3 cup all-purpose flour
  • Parchment paper

Notes: If you didn’t have time to soften your butter, place the stick in a microwave-safe dish and microwave for about 10 seconds to soften. Before measuring the peanut butter, spray the measuring cup with nonstick spray to help keep the peanut butter from sticking quite as much. 

Preheat oven to 350 degrees. Prep two baking sheets with parchment paper.

In a stand mixer (with the flat beater attachment), start with your wet ingredients. Add your softened butter, brown sugar, and white sugar and mix together (on med-low speed) until creamy (about 2 – 3 minutes). Next, add in the peanut butter and mix for another 2 – 3 minutes until combined and then the egg and vanilla.

Next, add in your dry ingredients. On the lowest speed (so that the dry ingredients don’t fly out) add in salt and baking soda. Then, 2/3 cups at a time, add in the flour. Mix until all flour is combined.

Grab pieces of dough and roll into about 1-inch balls and place on baking sheets. This should make about 18 cookies. These cookies don’t spread too much in the own, so flatten the balls using a fork in a criss-cross pattern into the shape/thickness you want – about 1/3-1/2-inch thick.

Bake for 10 minutes. Remove from the oven and let cool on the baking sheets for about 5 minutes before transferring to a cooling rack to cool completely.

These cookies are the perfect consistency, slightly crisp on the outside but still soft on the inside. The peanut butter flavor comes through and is not overpowered by too much sugar. A win-win!

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2 Comments

  • Reply
    Allie Castellano
    August 8, 2018 at 11:01 am

    Made these last weekend and they ROCK!! Will totally make them again. Thanks for the awesome recipe, Sarah!! <3

    • Reply
      Sarah Freeman
      August 8, 2018 at 11:06 am

      Glad you liked them, Allie! Definitely a favorite in my book!

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