When you are the designated chef in a home inhabited by cookie-lovers, you need an arsenal of awesome and reliable cookie recipes. Not being a real cookie aficionado myself, I require both variety and quality if I am going to labor over cookies. There’s no way I want to be eating chocolate chip every time one of my cookie monsters comes rooting through the kitchen and begging for a fresh dozen.
A few months ago I posted our favorite sugar cookie recipe. Those are some seriously good cookies! These Coconut-Lime & White Chip cookies are great if you’re craving something a little out-of-the ordinary.
But some days just require peanut butter. Everyone needs a great peanut butter cookie recipe. (Unless you’re allergic to peanuts, obviously). And guess what, I have one for you today (yeah, I know you saw it coming…).
These cookies are straight-up peanut butter, crackly on the outside and thoroughly soft and chewy on the inside. As my kiddos will inform you, mama doesn’t make crunchy cookies. You will have to look elsewhere if crunchy cookies you seek. We also love a good peanut butter and oatmeal cookie with chocolate chips, but those are for another day.
I used my favorite peanut butter, Adams Natural, for these cookies. I love Adams peanut butter because it is just that, pure peanut butter with a pinch of salt. You won’t find any added sugar or oil in there, unlike other brands of “natural” peanut butter. The Adams product is bold and still tastes sweet without the added sugar. It’s not the cheapest stuff, but I figure I’m paying for simple peanut butter instead of oil and sugar mixed in there. It works great in these cookies, but feel free to use any brand of peanut butter you like. Your results will just be a touch sweeter with most other peanut butters.
There aren’t any fancy tricks to this recipe. It’s just your typical cookie process, so if you’re craving some chewy peanut-buttery goodness and you have 15 minutes, go whip them up and tell me what you think!
Adapted from Alaska From Scratch
- ½ cup butter, softened
- 1 cup peanut butter
- ¾ cup sugar, plus more for rolling cookies
- ½ cup packed brown sugar
- 1 large egg
- 1 Tablespoon milk
- 1 teaspoon vanilla
- 1 ¼ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Preheat oven to 350*.
In a mixing bowl or stand mixer, cream the butter and peanut butter until smooth. Add the sugars and beat until combined. Mix in the egg, followed by the milk and vanilla.
In a separate bowl combine the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until well-combined.
Place a few tablespoons of sugar into a small bowl. Using your hands or a cookie scoop, form the dough into balls (about 1 ½ inches) and roll them in the sugar. Then place them on a baking sheet, allowing room for the cookies to spread.
Bake for 9-12 minutes, or until the cookies flatten and begin to develop cracks, but still look a bit doughy in the center. Take them out before they brown around the edges or they will start to become crispy.
Yield: 2 to 2-1/2 dozen