Ah, peanut butter. The sticky ingredient our sandwiches growing up were half made of, the perfect companion to chocolate, and the sneaky calorie giant when we all sneak a couple of spoonful’s. Such a delicious and beloved ingredient in and of itself, today we are making it the star of our baking show.
Classic peanut butter cookies are so irresistible and easy to make at home!
What goes into my Peanut Butter Cookies
Creamy peanut butter. Peanut butter cookies should be moist and chewy, which smooth over crunchy peanut butter allows for. Our secret ingredient here is cinnamon, which pairs beautifully with the peanut butter but does not overpower the our principal ingredient. Trust me on this one and try it. We also use brown sugar with our regular sugar here, mostly to keep them soft.
Pro tips
- If you would like additional texture, you can use crunchy peanut butter for a crunch but add in a bit extra.
- No, you can not use natural peanut butter or any other peanut butter that separates.
- No, you should not use imitation butters for these cookies.
- Refrigerating your dough helps with shaping and rise if you have the time.
- These can also be frozen if you realize you have made too many and thawed later.
- You can add to these by placing a Hershey’s Kiss on top or a chocolate drizzle- Grab the kids and have some fun with them to make them your own.
Peanut Butter Cookies
Ingredients
- 1–1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 cup unsalted butter
- 1 cup peanut butter (I recommend Jif)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
Instructions
Preheat oven to 375F.
- Line the cookie sheets with parchment paper.
- In a medium bowl whisk mix together flour, salt, cinnamon and baking powder. Beat butter until smooth. Add peanut butter and mix until well blended.
- Gradually add and beat in granulated sugar and brown sugar; continue to beat until fluffy.
- Add the egg, beat well and then add dry ingredients and stir just until blended.
- Form small balls, place them on prepared baking sheets 2inch apart. Flatten each ball by pressing with the tines of a fork.
- Bake 8-10 minutes or until lightly browned.
- Remove from the pans with a wide spatula and cool on wire racks.
Place them on beautiful paper doilies (here is the link for ours).
