PEANUT BUTTER COOKIES
A perfect balance between salty and sweet with a soft, melt-in-your-mouth texture, you’ll love these PEANUT BUTTER COOKIES easy to make, perfect for breakfast with a cup of coffee or as a tasty snack.
What’s in peanut butter cookies? Just peanut butter, flour, butter, sugar, eggs, salt, and baking powder.
Everyone knows the famous American Cookies, delicious round and buttery Chocolate Chip Cookies, slightly crispy on the outside and soft inside.
One of the most famous American preparations worldwide now declined in thousands of existing versions like with blueberries, coconut and lime, or double chocolate chip cookies, for true chocolate lovers, all sharing the unmistakable crumbly texture and round shape.
Not everyone knows that the “ancestor” of these famous treats are the Peanut Butter Cookies (Peanuts Butter Cookies), whose recipe has ancient traditions and a long history.
The first person who introduced peanut butter cookies, with the now-familiar crosshatch pattern, was Ruth Wakefield’s, who mentioned them for the first time in her book “House Tried and True Recipes” in 1936.
The recipe for Cookies Peanut Butter Cookies is a simplified version of the latter adapted to the ingredients available on the market today.
You’ll get Cookies full of flavor that will win you over with their perfect balance between salty and sweet and wonderfully soft texture that melts in your mouth.
Moreover, they have the incredible advantage of being able to be prepared in advance because if stored properly, they last for up to 10 days, ready to satisfy your sweet cravings anytime.
If you love peanuts and peanut butter, you can’t miss this recipe for Peanut Butter Cookies, the best peanut butter cookies ever!
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 18 COOKIES
- Cooking methods: Oven
- Cuisine: American
Ingredients
- 130 peanut butter
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/4 cups all-purpose flour
- 1 egg (grade)
- 3/4 tablespoon baking soda
- 1/2 teaspoon baking powder
- 1 pinch fine salt
Steps
In a large bowl, put the butter, peanut butter, white sugar, and brown sugar and beat with a mixer until you get a smooth and fluffy mixture. In a separate bowl, quickly mix the eggs with a fork, then add them to the mixture. Mix with the mixer to combine everything.
Sift the flour, baking soda, baking powder, and salt in a separate bowl. Add the dry ingredients to the butter and sugar mixture and mix with a spatula until the dough is just combined. Form a log.
Wrap the dough in plastic wrap and refrigerate to firm up for at least 1 hour (this will make the Cookies easier to shape later). After the dough has rested, form the cookies. Prepare balls about 1 inch in diameter using a cookie scoop. Place the dough balls spaced apart on a baking sheet lined with parchment paper.
Using a fork, flatten the dough balls with a criss-cross pattern to give them the characteristic look of Peanut Butter Cookies. To prevent the fork from sticking to the dough, dip it in sugar. Bake in a preheated oven at 375°F for about 9/10 minutes until lightly golden. Remove the cookies from the oven and let them cool before removing them from the baking sheet.
NOTES AND VARIATIONS
BUTTER The butter must be at room temperature before creaming. This way, when you whip the butter, it becomes soft and light.
PEANUT BUTTER You can use regular “smooth” peanut butter or with peanut pieces inside. Smooth peanut butter will give you a smoother texture, while crunchy peanut butter will give you some peanut chunks throughout the cookie. Peanut butter should be at room temperature before creaming.
EGGS Eggs should be fresh and at room temperature before adding them to the dough.
VARIATIONS:
SUGAR Roll the cookie dough balls in sugar before pressing with a fork.
CHOCOLATE To enrich your peanut butter cookies, add dark or milk chocolate chips, or even a combination of both.
STORAGE
Peanut butter cookies can be stored in an airtight container for 7 to 10 days before drying out. To store or freeze uncooked cookie dough: Store cookie dough in the fridge with plastic wrap for up to 3 days. To freeze cookie dough, I suggest freezing ready-made raw cookies in an airtight container for up to 3 months. Bake as indicated, adding a few more minutes to the cooking time.
