The kids love chocolate chip cookies and M&M cookies, but we have to make peanut butter cookies from time to time because daddy doesn’t like chocolate. No one seems to complain about peanut butter cookies, as you can see in the picture, the little hands waiting to grab the first one!
This recipe makes about 30 soft, melt in your mouth, super peanut buttery cookies- made especially for my prince charming. They are simple enough to make that the kids can help. Everyone’s favorite part is making the crisscross on top of the dough balls.
Print Recipe
Peanut Butter Cookies
Equipment
- stand mixer
- 4 Sheet pans
Ingredients
- 1 cup Butter (softented)
- 1/2 cup White sugar
- 1/2 cup Brown sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 cup Peanut butter (creamy)
- 1¾ cups All Purpose flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/4 tsp Sea Salt
Instructions
- Using the paddle attachment on the stand mixer, beat the butter, sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla, and peanut butter and mix to combine the ingredients.
- Measure all the dry ingredients into the mixer bowl and slowly stir the ingredients until all the flour is mixed into the dough.
- Remove the mixer bowl, cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375℉.
- Remove dough from the refrigerator. Using your hands, roll dough into approximately 1½ tablespoon balls. Place 8 balls on a sheet pan and make a crisscross pattern on the top of each dough ball by lightly pressing the ball with the prongs of a fork.
- Return the dough to the refrigerator between batches. In a standard sized home oven, 2 pans can be baked at a time.
- Bake for 10 minutes.
- After 10 minutes, remove the pan from the oven and allow the cookies to cool on the sheet pan for 5 minutes before transferring the cookies to the cooling rack to further cool down.
- Continue steps 6-9 for the remaining cookies.
- Cool for at least 10 minutes before serving. Store in an airtight container at room temperature for up to a week.
