I love peanut butter. I love it straight up, in cookies, with chocolate, with jelly, with Fluff….I could go on and on. I just absolutely adore it. Up until recently, I was the only person in my family who ate it. So, I would buy jars of it, and eat it right from the container with a spoon. But, one day my kids decided they would give it another try…and wouldn’t you know it, now they love it too. Unfortunately that put an end to my absolute monopoly on the peanut butter. But that’s okay, now I just buy larger quantities so I am never without. As far as I’m concerned, Peter Pan Honey Roasted Creamy, is the only peanut butter there is.
Peanut butter cookies are one of my favorite ways to enjoy the taste of peanut butter. The recipe from The Sweet Melissa Baking Book is perfect. It creates a perfectly large, thin, super soft, melt in your mouth cookie. I like to roll the dough in sugar, flatten them with a fork to get the traditional crosshatch pattern, and then sprinkle coarse sugar on top for an added crunch. If you’ve never made this recipe, you should. Get a tall glass of cold milk, grab a few cookies, and enjoy.
Chewy Peanut Butter Cookies:
Yield: 24 cookies (Mine made 20)
1/2 cup smooth peanut butter
8 Tbsp (1 stick) unsalted butter
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 1/4 cups all-purpose flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
Granulated sugar for rolling (My addition- makes it easier to roll and added sweetness)
Coarse sugar for sprinkling (Optional)
Preheat oven to 325°F. Line a cookie sheet with parchment paper and set aside.
In a mixer bowl, cream the peanut butter, butter, and the two sugars with the paddle attachment until light and fluffy, 3-4 minutes. Beat in the egg. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the peanut butter mixture and mix until combined. Be sure to scrape down the sides of the bowl, for even mixing.
Scoop the dough by tablespoons and roll into balls as best you can because the dough is pretty sticky. I then roll them in granulated sugar, and place them 2 inches apart on the parchment lined sheet. Press down lightly and then with a fork, press down first one way and then the other to create the crosshatch pattern. The cookies should now measure about 2 inches in diameter.
Bake for 10 minutes, or until the sides are barely golden. They may look a bit underdone in the center, but they will finish baking on the cookie sheet. Do not over bake, or they will not be chewy. Keep in an airtight container at room temperature for 3 days or in the freezer for 1 month (wrapped in plastic wrap and foil).
Source: The Sweet Melissa Baking Book
- Since the sugars and the peanut butter are all 1/2 cup, measure the sugars first.
- Spray the measuring cup with cooking spray, wiping out the excess before measuring the peanut butter. This helps with easier removal of the sticky peanut butter from the cup.
- The dough is pretty sticky, so I had a hard time rolling it into balls. So, I just scooped a tablespoonful, and rolled into the sugar, and then it formed more of a ball.