Ok, yeah it’s the holidays and I am posting about peanut butter cookies! Where’s the pie crust? Where are the gingerbread recipes? We will get to those, but for today, I am thinking comfort food and these little beauties are a “slap you in the face” kinda comfort. And as much as I am all about long winded conversations, I am not when it comes to recipes…I like to get right down to the nitty gritty so you can start making these guys as fast as possible, so let’s get to it.
This amazing recipe was lovingly shared with me by my gorgeous sister and it has been our favorite ever since. There are ways you can change this recipe up (as with every recipe I give you) so that you can make it to your own liking. These cookies come out crunchy on the outside and amazingly decadent and chewy on the inside! YES!! My hubby, who doesn’t like sweets ( I know – what is wrong with this man!) actually LOVES these cookies!! So that’s saying something!
So grab your mixer and let’s get started:
- 3/4 cup peanut butter (creamy)
- 1/2 cup butter
- 1 1/4 cups packed brown sugar
- 3 Tbls milk (feel free to sub with Lactaid/Flax Milk/etc)
- 1 Tbl vanilla (yep Tablespoon! You can thank me later)
- 1 egg
- 1 3/4 cup all purpose flour (I use Bob’s Red Mill Organic)
- 3/4 tsp salt (I omit this)
- 3/4 tsp baking soda
Heat up that oven to 375 degrees (F), I use convection for this recipe, but you don’t have to. Combine the first 6 ingredients (peanut butter – egg)
Start mixing on low and gradually increase to about 3 on your mixer. When the mixture is well combined, stop.
Next you are going to sift together your flour, salt and baking soda. I choose to omit salt because I honestly don’t feel like this recipe needs it, but it is all about your own tastes.
Add the flour mixture into the creamed butter mixture and mix until combined.
You are now left with a lovely ball of creamy peanut butter cookie dough. Although you may be tempted, don’t eat it, this is much better in full cookie form.
Ok, now grab a bowl and fill with 1/2 cup granulated sugar or powdered sugar. I usually do both and do half and half. The granulated sugar will make a beautiful crisp outer shell, but the powdered sugar will make a slightly less crisp (but still crunchy) and slightly sweeter shell. Test out both and see which you like.
Take a tablespoon of dough, roll it into a ball, roll in the sugar of your choosing, and place onto a parchment lined baking sheet.
Next you will take your fork, and in traditional form, criss cross your cookies.
You will do the same thing whether granulated or powdered sugar:
Bake these lovelies at your preheated 375 degree (f) oven for 7-9 minutes.
I usually will only bake one baking sheet for us to enjoy that day. These cookies always taste better fresh. I will then ball up the remaining dough and roll in sugar just like I would if I were baking it, but then put the balls in freezer bags. When ready to eat, preheat oven, take a few of the balls out and place on a sheet and bake. I don’t even let mine thaw – I just bake straight from freezer, but you could let them thaw a bit and make the criss crosses if you want.
I really hope you enjoy this recipe. A few tips:
- Add 1 cup peanut butter chips/chocolate chips to this recipe for a little mix up. You can also add 1/2c chocolate chips and 1/2 c. mini marshmallows for a fun s’mores type cookie. Yum Yum!
- If baking without parchment, DO NOT grease the pan. Just place straight on the pan. I use silicone baking mats and parchment for even baking and easy clean up.
- Play around with the temps and times for baking. Don’t feel stuck at the temp and time I give you…use it as a starting point and get to know your oven.
- For a fluffier cookie, add a bit more flour and mix a bit longer at the first mixing stage to add more air.