This classic peanut butter cookie recipe is thick and chewy, dusted with sugar, and downright delicious.
Our week of holiday cookie recipes on the blog this week continues today with another throwback classic…
chewy, buttery and …soft always-a-hit peanut butter cookies.
Over the years, I’ve made a variety of healthier peanut butter cookies, which I also really love and make most often nowadays. But whenever I happen to spy one of the fork-crossed, sugar-dusted originals at a holiday party, I’m instantly reminded just how irresistible this classic peanut butter cookie recipe still is. And when we baked up a batch during my little holiday bake-a-thon this week, our friends here were quick to agree that nothing beats this classic recipe.
Gotta love a good peanut butter cookie.
So if you feel like baking up a batch this season, here’s the recipe I’ve used for years!
Peanut Butter Cookie Ingredients:
To make this peanut butter cookie recipe, you will need:
How To Make Peanut Butter Cookies:
So, how to make peanut butter cookies? Simply…
- Prep your cookie and oven sheet. 350F and parchment paper.
- Combine dry ingredients. Whisk together flour, baking powder, baking soda, salt and cornstarch.
- Mix the wet ingredients. In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 2-3 minutes). Mix in peanut butter until it is incorporated and smooth. Add eggs and vanilla, one at a time, scraping the bowl down after each addition.
- Add in the dry ingredients. Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix.
- Form your dough balls. Form the dough into 1.5-tablespoon round balls and place on the prepared baking sheet. (If you’d like, you can roll each of these balls in a bowl of granulated sugar before adding them to the baking sheet.) Press a criss-cross pattern into each dough ball with a fork to flatten slightly, being sure that each dough ball is at least 2 inches apart.
- Bake. For about 10-12 minutes, until the edges are golden brown and the centers are slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool.
- Enjoy! Serve warm. Alternatively, store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Feel free to add in some: