Everyone needs a Classic Peanut Butter Cookie recipe in their collection, and this one is it!
The first recipe that I ever made solo was peanut butter cookies. I was somewhere between the age of 10 and 12, and my momma had this cookbook, a collection of recipes from some peanut recipe contest. In the front were recipes that had won blue ribbons, and somewhere among the 50 or so winners was a peanut butter cookie recipe. I ask if I could make the cookies, and my mother, nothing like myself, said yes. I am not one who is all like, yes kids make cookies, from scratch, in my clean kitchen, and I’ll clean up after you. I don’t remember now, but I can almost guarantee that she cleaned up after me, because that was the type of momma she was.
Anyway, so I made the cookies, and they were amazing. Of course I think I probably ate just as much of the dough as I baked, thankfully it was like 3 dozen cookies! That was my first of many times baking those cookies, and maybe those cookies made me love baking? Who knows.
Over the years I’ve changed and adapted that recipe to a Classic Peanut Butter cookie that, although takes some time, is well worth the wait. Yes, that sounds exactly what you may be thinking…we are chilling this dough, for at least 30 minutes. Sorry guys, but for this cookie to turn out in absolute perfection, that’s just what it’s gonna take.
The idea of rolling the dough in sugar was a total accident. Kelsie was in the kitchen with me one day, and I had made snickerdoodles the day prior, and you know you roll snickerdoodles in a mixture of cinnamon and sugar, she had a small bowl of sugar out and started rolling the balls of dough as she made them, and bam, these guys were perfected once again. That step is totally optional, but highly recommended!
By the way, if you’ve noticed that I’ve been missing, it’s because my creative bug completely left. I’ve been down lately, missing Kayla, and I don’t think I’ve sat in front of my computer but twice over the past month or so. It’s just been quite depressing. With that said though, we started homeschooling on Tuesday (yesterday) and I feel so much better. I’m not sure what changed, but the day we both sat down in our homeschool room/my office everything felt perfect. Right now she is doing Language Arts, my Bath and Body Works wallflower is blowing evening hearth, it’s raining, and I’m enjoying my coffee.
Things will be picking back up here on Everyday Made Fresh, as we get back into our fall/winter groove!
- 2 sticks butter, room temperature
- 1 cup sugar
- 3/4 cup light brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup peanut butter
- 3 cups + 2 Tablespoons flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar, for rolling
- In a large bowl attached to a stand mixer with the paddle attachment, cream together the butter and sugars until creamy. Add the eggs, vanilla and peanut butter, mix on high until combined. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add to the peanut butter mixture and mix on low until combined. Cover dough and chill for at least 30 minutes (or longer) in the refrigerator.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Roll 1 1/2 tablespoons of dough into balls and roll into sugar. Place 2 inches apart on the baking sheet. Press fork into the tops to create the criss-cross pattern. Bake for 11 minutes or until lightly browned on the sides. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to firm up as they cool.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 270 Total Fat: 18g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 48mg Sodium: 315mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 1g Sugar: 22g Sugar Alcohols: 0g Protein: 4g