Peanut butter cookies recipe
There is nothing sweeter, more comforting, traditional, and filling than some good old-fashioned peanut butter cookies. One bite and you’ll be brought back to a simpler time when homemade snacks were the norm, and peanut butter was a staple that every household had on hand, which is likely why we made these tasty gems so often. Whether you’re craving something simple and wholesome or looking for a more advanced combination that’ll tickle the tastebuds, this recipe just might be the ideal solution.
Hard or soft?
The texture is everything when it comes to satisfying that yearning for a familiar snack, and with this homemade peanut butter cookie recipe, you can have it either way. Want softer, chewy, melt-in-your-mouth nutty goodness? Then skip the flatting stage, chill the dough longer, and cut the cooking time by a few minutes. For crunchier results, just follow the instructions listed below, and you’ll have a whole batch to work on within no time.
What kind of peanut butter to use
Truthfully, any peanut butter with a thick consistency is going to work well in this recipe, so it’s really a matter of personal preference. If you like your cookies without crunch then go for the smooth, be it homemade or store-bought, and if you want to switch things up, then reach for a crunchy variety instead. Each one will produce vastly different results, so it’s worth experimenting with several types until you find one that you like.
Peanut butter cookies recipe
This cookie recipe is so fast and easy that you won’t have to wait long to indulge in all of the amazing flavours, reducing the need to make them ahead which is great because they always taste best when they’re fresh! Can’t eat them all? No problem. We’ve got some tips and tricks down below that will help you to keep them fresh for longer.
Preparation time: 10 minutes
Cooking time: 12 minutes
- 1 large egg
- 1 1/3 cup (188g) all-purpose flour (scoop and level to measure)
- 3/4 cup (185g) creamy peanut butter
- ½ cup (113g) unsalted butter, softened
- ½ cup (105g) granulated sugar
- ½ cup (110g) packed light brown sugar
- 1 ½ tsp vanilla extract
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- Large mixing bowl
- Medium mixing bowl
- Wooden spoon
- Baking sheets
- Parchment paper
Preheat the oven to 350°F, and line the baking sheets with parchment paper.
In a large bowl combine the flour, salt, baking soda, and baking powder using a whisk to sift the dry ingredients together.
Cream together the cannabutter, brown sugar, and granulated sugar until smooth.
Slowly blend in the peanut butter followed by the egg and vanilla.
Keep stirring the dough until it reaches a smooth and even dough-like consistency. If it seems too runny, add a bit of flour to the mix. If it’s too dry and crumbly, then add ½ teaspoon of water at a time until it reaches your desired thickness and texture.
Scoop the dough (approximately 2 tablespoons) and spread them out on the prepared baking sheets 2 inches apart.
Use a fork to flatten the balls, leaving lines or crisscross designs for an extra special finish.
Bake one sheet of cookies at a time on the middle rack in the oven for 9-12 minutes, or until the outer edges turn slightly dark brown.
Leave the baked cookies on a wire rack to cool for at least 15 minutes prior to serving or 30 minutes before transferring the snacks into a storage container.
Storage tips and tricks
Peanut butter cookies may be stored in an airtight container either at room temperature (3 days) or in the fridge (5 days) or freezer (6 months). However, these delicious morsels are tastiest when they’re fresh, which is why we highly recommend freezing the dough in individual portions, so that it’s easy to bake as many as you need each time, instead of whipping up a whole batch.
This recipe is stellar on its own but if you’re looking for a real adventure you might want to consider adding up to ½ cup of any of the following optional extras:
- Chocolate chips
- Shredded coconut