Peanut butter is one of my favorite flavors, especially in desserts, but I’m pretty picky about peanut butter cookies. I want them to be soft and chewy with tons of peanut butter flavor, but not too much. I’ve got kind of a Goldilocks situation going on there. Lucky for me, these cookies are just right.
I intended to give these cookies away…intended. I’m (not really) embarrassed to say that Adam and I ate the entire batch. And we loved it. Every chewy, sugary bite of it. 🙂
I think one of the keys to this recipe is rolling the cookies in sugar before baking them. It gives them a wonderful snickerdoodle quality that dusts your fingers with sweet deliciousness. It takes a little more time, but it’s totally worth it.
Bodo likes the smell of pretty much any food I make, but I’m convinced that he found these to smell particularly wonderful. He loitered around the oven for a while as they baked, and then proceeded to sit very close to us anytime we were eating them. That little pug has good taste! I hope you make these your go-to peanut butter cookies!
- ½ cup (1 stick) butter, softened
- 1 cup creamy peanut butter
- ¾ cup sugar
- ½ cup light brown sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 1¼ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup sugar (for rolling)
- Preheat oven to 350 degrees.
- Cream butter and peanut butter.
- Add ¾ cup sugar and brown sugar and beat until creamy.
- Add egg, milk, and vanilla and mix until combined.
- Add flour, baking soda, and baking powder and mix until combined.
- Place ½ cup sugar in a bowl.
- Scoop dough into 1 inch balls and roll in sugar before placing on baking sheet lined with parchment paper.
- Bake 14 minutes (I use an air-bake pan, so if you don't use one your cookies will bake faster. If you are using a normal cookie sheet, start checking your cookies at 12 minutes) or until edges are just starting to brown.
- Allow cookies to cool on the baking pan for 3 minutes.
- Transfer cookies to cooling rack to cool completely.
Recipe from Everyday Home Cook.