THE BEST PEANUT BUTTER COOKIES - These cookies are soft, but not cakey. Crumbly but chewy. Sweet with just the right amount of saltiness.
Alright guys, I've been holding out on you. I've long been in search of the best peanut butter cookie recipe and I think I've finally figured it out. I know it's a hefty claim, but everyone that has tried these agrees. They are soft, but not cakey. Crumbly but chewy. Sweet with just the right amount of saltiness.
THE BEST PEANUT BUTTER COOKIES
YOU GUYS! I'm serious. I had to put a bag of these in the freezer just so I knew I'd have a few left to photograph to share with you. And even then, cookies disappeared.
In case you were wondering, frozen peanut butter cookies are delicious.
You know what else is delicious? Helping kids with cancer.
I've been excited this month because I was able to team up with OXO to help them promote their annual Cookies for Kids’ Cancer program. September is Childhood Cancer Awareness Month and for every specially marked product with the sticker below, OXO is donating 25 cents in support of pediatric cancer research. OXO is also donating $100 for each blog post dedicated to promoting this campaign. So here I am. 
So what did we learn today? There is such a thing as the perfect peanut butter cookie and to look for the green sticker on OXO products! Have I mentioned how much I loooove my OXO products? Big, BIG LOVE. That is all.
Happy Tuesday!
The BEST Peanut Butter Cookies
Ingredients
- ½ C butter softened
- ½ C brown sugar
- ½ C granulated sugar
- 1 egg
- 1 C creamy peanut butter
- 1 tablespoon vanilla extract
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ C all purpose flour
- sugar for sprinkling on top
Instructions
- In an electric mixer, cream together butter and and sugars until smooth and fluffy. Scrape sides of the bowl.
- Add in egg, mix until smooth and scrape the bowl. Repeat with peanut butter and vanilla.
- Whisk baking soda, powder,salt and flour in a separate bowl and slowly add to the wet ingredients. Mix until no dry spots remain.
- Scoop dough into 2-3 teaspoon balls and place on a lined baking sheet. Using the tines of a fork, gently press a criss-cross pattern into the top of each ball to slightly flatten. Sprinkle the tops with a bit of granulated sugar.
- Bake at 350 degrees for 7-8 minutes. Do not overbake. Cookies are done when just lightly lightly browned on the bottom and just barely starting to get a little color around the edges.
Nutrition Facts
Interested in more scrumptious cookie recipes?
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Margo Lira says
Can you double the recipe?
Tobias says
Does Stevia work as a substitute for sugar in this recipe?
Heather Cheney says
I haven't tried using stevia as a straight across substitute but I'm sure you could find a way to make it work if you wanted. If you do, please share the details and measurements!
GINA says
A very good peanut butter cookie, that is both chewy and crispy. I'm keeping this one.