My dad has this profound love for all things peanut butter, and all things chocolate. Today I decided to quench his peanut butter thirst! While they may be very simple and classic, they are still extremely good!
Peanut butter cookie dough is one of my favorite things to work with because it is so slick! it sticks to nothing at all, including your fingers! That makes it super easy to roll out the dough and make the classic crisscross pattern across the top with a fork.
The recipe says to bake them for 8 minutes or until they start to slightly crack on the top, but I baked mine for 10 and they never cracked. Be sure not to over bake them just to make them crack. They might not crack, but that doesn’t mean they aren’t done!
Peanut Butter Cookies
- 1 cup creamy peanut butter
- ½ cup butter, softened
- ⅓ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Preheat the oven to 350 F.
- In a large bowl, cream together the peanut butter, butter and sugars using a hand mixer (or a stand mixer), until soft and creamy.
- Add the egg and vanilla extract and continue to mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer.
- Roll the dough into 1 inch balls and place on an ungreased, parchment-lined baking sheet. Using a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern.
- Bake for 8 minutes or as soon as tops begin to slightly crack. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.