Peanutbutter cookies

It’s been my goal this year to post more classic recipes on the blog. As much as I love creative fun desserts, I think it’s important to have classic, simple recipes to keep in your recipe box. It all started with these oatmeal raisin cookies, then these classic lemon bars, and now these incredibly soft peanut butter cookies.
If you adore soft, bakery style peanut butter cookies, you are going to LOVE these cookies!
To make these cookies you’ll start out with some basic dry ingredients: flour, baking soda, and a little salt. Remember my post about how to measure flour? Make sure you measure your flour correctly by spooning it into the measuring cup and leveling it off with the back of a knife. You want to avoid scooping the flour from the container because you can end up with too much flour in your cookies.
Then you’ll mix together some butter, brown sugar, and granulated sugar. As always, I love to use more brown sugar in my cookies because it adds more flavor and moisture to them. And of course the star ingredient in these cookies is the peanut butter. I suggest using a creamy peanut butter like Jif or Skippy, just avoid using a natural peanut butter where the oil separates in the jar. You’ll be using 3/4 cup of peanut butter in this recipe, because what’s a peanut butter cookie without a hefty dose of peanut butter? Right?
Along with the other wet ingredients, you’ll also be mixing in one egg and some vanilla extract.
Once you’ve mixed up the cookie dough, scoop it out of the bowl, roll each one in some sugar, and use a fork to make that traditional criss-cross pattern you see on peanut butter cookies.
Since you’re already using some granulated sugar in this recipe, I like to set aside a few tablespoons to roll the cookies in. The sugar adds a little crunch and something special to these cookies that I really love! But you can simply skip this step if you prefer.
To get super soft peanut butter cookies, I suggest only baking them for about 10-12 minutes. The tops of the cookies should look set, that’s when you want to remove them from the oven. As they cool on the baking sheet, the cookies will firm up, but still stay super soft. I do this with all of my cookies and they stay soft for days! Trust me on this one.
If you prefer your cookies a little more crunchy, just bake them for a few more minutes.
My favorite thing about this cookie recipe is that there’s no dough chilling required. The dough takes about 15 minutes to whip up and prep for the oven, 10 minutes to bake, and about 5 minutes to cool.
That means you can be eating soft, warm peanut butter cookies in about 30 minutes!