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These soft and chewy peanut butter cookies have become my family's most requested treat! The recipe has been perfected over countless batches to create that perfect texture - slightly crisp on the edges with an irresistibly soft center. Best of all they're so simple to make you'll find yourself whipping them up whenever a cookie craving hits.
Why You'll Love These Cookies
There's nothing better than pulling these beauties fresh from the oven and watching them disappear with glasses of cold milk! I love that this recipe makes exactly 18 cookies perfect for after-school snacks or satisfying a sweet tooth. Need more? It's super easy to double or triple for parties and holidays.
Let's Go Shopping
- Peanut Butter: Your favorite brand smooth or chunky both work beautifully!
- Butter: I use salted but unsalted works too just adjust your extra salt.
- Brown Sugar: Dark or light bring amazing caramel notes.
- White Sugar: Regular granulated for perfect sweetness.
- Baking Soda: Keeps them light and fluffy.
- Vanilla: Pure extract makes such a difference.
- Salt: Just a pinch enhances all the flavors.
- All-Purpose Flour: Regular or gluten-free both work great.
- Egg: Brings everything together perfectly.
Let's Get Baking!
- Mix the Magic
- Start by creaming those sugars with peanut butter and butter until fluffy and light. Mix in your egg and vanilla until everything's smooth and happy.
- Dry Team
- Whisk your flour baking soda and salt in another bowl then gradually mix into your wet ingredients until just combined.
- Chill Time
- Pop that dough in the fridge for an hour trust me it makes all the difference!
- Prep for Success
- Get your oven warming to 375°F and line your baking sheets. I love parchment paper for easy cleanup.
- Shape and Bake
- Roll into balls flatten with your fork in that classic criss-cross pattern and bake until golden perfection.
- The Best Part
- Let them cool just enough so you don't burn your tongue then enjoy!
Kitchen Essentials
- Mixer: My stand mixer is my best friend here but a hand mixer works great too!
- Cookie Sheets: I love my heavy-duty ones they bake so evenly.
- Cooling Rack: Essential for that perfect texture.
- Measuring Tools: Accuracy matters in baking.
- Parchment: Best kitchen hack for easy cleanup.
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Keep 'Em Fresh
Once these beauties have cooled completely pop them in an airtight container. They'll stay soft and chewy for 3-5 days if they last that long! The peanut butter keeps them extra moist and delicious.
Save Some For Later
Here's my favorite baking hack - freeze balls of dough for cookies anytime! Just scoop roll and freeze on a tray then transfer to a freezer bag. You can bake them straight from frozen just add an extra minute or two.
Perfect for Parties
Need to feed a crowd? This recipe scales up beautifully. I often triple it for bake sales or holiday cookie platters. Just make sure you've got plenty of milk on hand!
Serving Ideas
While these are perfect with a cold glass of milk I love getting creative! Try making ice cream sandwiches crumbling them over sundaes or dunking them in your morning coffee. Pure bliss!
Mix It Up
Sometimes I'll add chocolate chips or chopped peanuts for extra texture. A drizzle of melted chocolate takes them over the top! Don't be afraid to experiment and make them your own.
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Cookie Love
Looking for more cookie adventures? Try my thumbprint cookies loaded with jam or these killer double chocolate chip cookies that taste like brownies. Cookie baking is addictive you've been warned!
Perfect Every Time
These cookies have never met an occasion they didn't love! From casual weeknight treats to holiday cookie exchanges they always get rave reviews. They're my go-to when I need something foolproof and delicious.
Chill Out
Don't skip the chilling step! I know it's tempting but that hour in the fridge makes such a difference. The dough firms up making it easier to handle and the flavors develop beautifully.
Classic Criss-Cross
That signature fork pattern isn't just for looks! It helps the cookies bake evenly and gives them their classic peanut butter cookie appearance. Plus it's a fun step for little helpers in the kitchen.
Quality Counts
Using good ingredients really makes these cookies shine. Real butter pure vanilla and your favorite peanut butter make all the difference. Trust me you can taste the love!
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Choose Your Butter
I love experimenting with different peanut butters in this recipe. Natural chunky smooth they all work! Just remember if you're using natural peanut butter give it a good stir first.
Everyone Can Enjoy
Got dietary restrictions? No problem! These work beautifully with gluten-free flour and I've even made them vegan using flax eggs. Everyone deserves great cookies!
Freezer Friends
Baked cookies freeze surprisingly well! Layer them between wax paper in an airtight container and freeze for up to 3 months. Let them thaw at room temperature or warm briefly in the oven.
Temperature Talk
375°F is the sweet spot for these cookies. Hot enough to get those slightly crisp edges while keeping the centers soft and chewy. Your kitchen will smell amazing!
Perfect Pairings
While you can't beat the classic milk pairing I love these with afternoon coffee or tea too. Sometimes I'll sandwich vanilla ice cream between two cookies for the ultimate treat. Pure cookie happiness!
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Frequently Asked Questions
- → Why chill the dough?
Chilling prevents cookies from spreading too much during baking and helps develop better flavor. One hour minimum is recommended.
- → Why make a crisscross pattern?
The traditional pattern not only creates the classic peanut butter cookie look but also helps the cookies cook evenly and provides the right thickness.
- → Can I use natural peanut butter?
Traditional processed peanut butter works best for consistent results. Natural peanut butter can affect texture and spreading.
- → How do I know when they're done?
Edges should be lightly golden after 9-11 minutes. They'll still be soft but will set as they cool on the rack.
- → Can I freeze these cookies?
Yes, both the dough and baked cookies freeze well. Thaw dough before baking, and frozen cookies at room temperature.