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These smooth, thick, melt-in-your-mouth peanut butter cookies would be the solely peanut butter cookie recipe you ever use once more. You want simply 9 components and the dough might be tailored in some ways to make completely different variations like peanut butter blossoms and peanut butter jam thumbprints.
This recipe has lived on my website for years and a few readers say the cookies style like the within of a peanut butter cup. YUM!
Why hi there there, peanut butter cookie lovers. You’ve come to the suitable place! This may increasingly look acquainted, as I’ve shared quite a lot of peanut butter cookie recipes through the years. However consider me after I say this one is the one to maintain within the entrance of your recipe folder.
This go-to, flagship peanut butter cookies recipe has lived on my web site since 2012 and is similar dough used to make these common peanut butter blossoms among the many different 6+ variations listed under. The recipe stands the check of time and even after publishing dozens of different peanut butter recipes on-line and in my cookbooks… THIS IS THE BEST ONE.
(Sure, I’m shouting that from the rooftops!)
Why You’ll Love These Comfortable Peanut Butter Cookies
- Pillow-soft facilities with barely crisp exterior and crumbly edge
- No-fuss recipe with 9 components
- Tremendous easy to make
- Marked with a standard criss-cross on prime
- Main peanut butter taste
- Versatile cookie dough— add mix-ins or flip the dough into pb&j thumbprints
Seize These 9 Components:
Yow will discover the total printable recipe under, however first let me inform you a number of the keys to recipe success, beginning with the components.
Ingredient Success Suggestions
- An incredibly small quantity of flour. It’s possible you’ll take a look at the recipe under and surprise why there’s so little flour… has Sally utterly misplaced her thoughts?! Ha! Nicely, peanut butter and different nut butters act as a binder and may really change some or all flour in recipes together with these flourless almond butter cookies. Utilizing extra flour will dry out the cookies, so follow the recipe under.
- Extra peanut butter than different recipes. Most recipes I’ve tried name for round 1/2 cup of peanut butter with related quantities of different components. We’re utilizing extra.
- Use creamy peanut butter as an alternative of crunchy. Creamy peanut butter is right for this recipe as a result of crunchy peanut butter creates a very crumbly cookie. Crunchy peanut butter is usually thicker and, effectively, much less creamy! For smooth cookie that stays principally intact, use creamy peanut butter.
- A mixture of brown sugar + white granulated sugar. Like whenever you make chocolate chip cookies, it’s ultimate to make use of extra brown sugar than white granulated sugar on this dough. Brown sugar lends a softer, moister, and thicker cookie whereas white granulated sugar helps the cookies unfold. Use each, however use extra brown.
Can I Use Pure Peanut Butter in Peanut Butter Cookies?
Sure, you need to use pure peanut butter on this dough! Over the previous decade, I’ve made these precise cookies with processed peanut butter similar to Jif or Skippy in addition to natural-style the place the components are solely peanuts and salt. Listed here are my notes:
- Processed: The cookies really style excellent with nice texture. They unfold much less and aren’t as crumbly.
- Pure-Model: The cookies unfold a bit extra and are considerably sandier/crumblier.
However, most significantly, each cookies have improbable peanut butter taste. Holding the above notes in thoughts, you need to use both type.
One other Success Tip: Chill the Cookie Dough
Chilling the cookie dough within the fridge earlier than baking the cookies is essential to this recipe’s success. The dough is extremely creamy, virtually like peanut butter frosting, and also you’ll have a heck of a time attempting to roll and bake such a smooth dough. Put aside 1-2 hours for chilling or do your self a favor and make the dough the evening earlier than.
Anticipate a VERY creamy cookie dough:
After chilling, the cookie dough solidifies and it’s simpler to roll into balls:
After chilling, roll the dough into balls after which generously roll in granulated sugar. Sugar offers these cookies a glittery candy exterior with a contact of crunch earlier than giving technique to smooth, melt-in-your-mouth bliss. Don’t overlook the basic criss-cross on prime of every cookie utilizing a fork!
One other success tip: After flattening the balls with a fork, use your fingers to reshape into thicker/taller discs as a result of the thicker the disc, the thicker the baked cookie!
Welcome to the Peanut Butter Cookie Headquarters
Immediately’s cookies have been my go-to for a decade. Simply in case you need to evaluate, listed here are 2 different peanut butter cookie doughs and the way they’re completely different:
- Crisp/Outdated-Customary Model: Crispier with much less peanut butter punch.
- Very Peanut Butter Cookies: Larger and crumblier with EXTRA peanut butter taste. It’s virtually in the present day’s recipe, solely doubled.
Now right here’s the place I’ve used in the present day’s dough. (Observe that the plain recipe under makes use of an additional Tablespoon of flour to retain form as a result of we’re flattening with a fork.)
- Peanut Butter Valentine’s Day Cookies
- Peanut Butter Chocolate Swirl Cookies
- Peanut Butter Blossoms (pictured)
- Reese’s Cup Stuffed Cookies
- Peanut Butter M&M Cookies
- Peanut Butter Cup Blossom Cookies
- Peanut Butter Jam Thumbprint Cookies (pictured)
So whether or not you’re in search of a basic criss-cross cookie or need to add some aptitude, this soft-baked peanut butter cookie is the perfect base recipe for a lot of variations.
Description
These are the softest, thickest peanut butter cookies! You want simply 9 components for the bottom recipe, and it may be tailored in so some ways to make completely different variations (see publish above). You should use typical processed peanut butter or natural-style. Don’t skip chilling the dough.
- 1 and 1/3 cups (170g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
- 1/2 cup (115g) packed gentle brown sugar
- 1/4 cup (50g) granulated sugar, plus 1/2 cup (100g) for rolling
- 1 giant egg, at room temperature
- 3/4 cup (185g) creamy peanut butter (see notice)
- 1 teaspoon pure vanilla extract
- Whisk the flour, baking soda, and salt collectively in a medium bowl. Put aside.
- Utilizing a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on excessive velocity till creamy. Change to medium-high velocity and beat within the brown sugar and 1/4 cup (50g) granulated sugar till utterly creamed and easy, about 2 minutes. Add the egg and beat till mixed, about 1 minute. Scrape down the edges and backside of the bowl as wanted. Add the peanut butter and vanilla extract and beat till mixed.
- Add the dry components to the moist components and beat on low velocity till mixed. The dough may be very creamy and smooth, so don’t be alarmed. Cowl and chill the cookie dough within the fridge for at the least 1-2 hours and as much as 3 days.
- Preheat oven to 350°F (177°C). Line giant baking sheets with parchment paper or silicone baking mats.
- Roll & Coat the Dough: Place remaining 1/2 cup (100g) of sugar right into a bowl. Roll chilled cookie dough into balls, about 1 scant Tablespoon (5/8 ounce or 18g) of dough every. Roll every ball within the sugar and organize on baking sheets about 2 inches aside. Use a fork to make a criss-cross indent on prime of every. To forestall the cookies from over-spreading, after indenting the cookies, use your fingers to reshape right into a thicker disc (since indenting the balls flattened them out).
- Bake for 11-12 minutes or till the sides seem set and are very evenly browned. The facilities will nonetheless look very smooth.
- Permit cookies to chill on the baking sheet for five minutes. After 5 minutes, switch to a wire rack to chill utterly.
- Cookies keep contemporary lined at room temperature for as much as 1 week.
Notes
- Make Forward Directions: You can also make the cookie dough and chill it within the fridge for as much as 3 days. Baked cookies freeze effectively for as much as 3 months. Unbaked cookie dough balls, with out sugar coating, freeze effectively for as much as 3 months. Let frozen cookie dough balls sit on the counter for half-hour, roll in sugar, indent a crisscross sample with a fork, then bake for an additional minute. No must utterly thaw. See Methods to Freeze Cookie Dough for extra success suggestions.
- Peanut butter: Creamy peanut butter is right for this recipe as a result of crunchy peanut butter creates a very crumbly cookie. You should use processed peanut butter similar to Jif or Skippy or natural-style. If utilizing pure peanut butter, make certain it’s at room temperature, stirred effectively, and count on a barely crumblier cookie.
- Can I take advantage of almond butter? Sure, you need to use almond butter on this cookie recipe, nevertheless count on a crumblier cookie. It’s possible you’ll get pleasure from these flourless almond butter cookies extra although!
- Can I add chocolate chips or different add-ins? Sure, in step 3 after the dry and moist components come collectively, you’ll be able to fold in 1 cup add-ins like chocolate chips (180g), peanut butter chips (180g), or chopped salted or unsalted peanuts (150g). Skip indenting the cookies with a fork.
Key phrases: peanut butter cookies
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