These cookies are soft, but not cakey. Crumbly but chewy. Sweet with just the right amount of saltiness. THE BEST PEANUT BUTTER COOKIES
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!
Ingredients
- 1/2 C butter, softened
- 1/2 C brown sugar
- 1/2 C granulated sugar
- 1 egg
- 1 C creamy peanut butter
- 1 tbsp vanilla extract
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/2 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 tsp 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.
by Heather Cheney
Made this recipe?I'd love to see how you rocked it! Share your photo on Instagram with the hashtag #heatherlikesfood --It will totally make my day to see it!
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I made these for my dad today and they were so good! The boys helped me make them. Thanks, Heather!
Yay! So glad you guys liked them!
Making these in a bit here, do I grease the cookie sheet or no?? Thank you!
I’m guessing lined with parchment paper and not greased?
Yes! Parchment paper is the way to go!
Thank you! They are amazingly good!
Thanks so much! They turned out amazing and I’m only using this recipe for peanut butter cookies from now on!
I shared your cookies the other day on my page and made them this afternoon. They are just delicious!
indeed my favorite recipe for PB cookies.
this is my first time writing a comment on pinterest, but since I always use this thought I’d share.
Are we supposed to use 2-3 TBSP of dough (as per the recipe) or 2-3 tsp? Mine are not even close to being done at 8 minutes and they look very large. I feel like it was too much dough per cookie.
Yeah I was wondering the same thing, mine looked massive lol
The recipe clearly calls for 2-3 tsp not TBSP.
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A tablespoon of vanilla? Or a teaspoon? I bake a lot of cookies and have never seen a tablespoon