My husband’s birthday is this week. I decided to bake one of his favorite treats; peanut butter cookies. He loves peanut butter and all foods with peanut butter; cookies, cake, ice cream, pie, etc. I love it too. I will eat it by the spoonful as a snack. A spoonful of peanut butter is even better with chocolate chips on top. But that is a different subject, or post, and this one is about peanut butter cookies.
These cookies have just the right texture and are not flat and hard or crunchy. So many peanut butter cookie recipes come out too dense for me. I prefer a softer homemade cookie.
The original recipe is from the Pillsbury The Complete Book of Baking recipe book published in 1993. The original recipe called for chunky peanut butter and butterscotch chips which I substituted creamy peanut butter and peanut butter chips. It is a simple recipe and I use a handheld mixer. No need for a big countertop mixer but you can use one if you prefer.
No rolling or cutting dough is involved. All you have to do is shape the dough into balls and flatten with a fork dipped in sugar. This will give them the traditional peanut butter cookie look with the crisscross pattern on top. Keep a good watch on the cookies and do not bake too long. Take them out of the oven when they are lightly browned.
What is your favorite cookie? Let me know and it could be a future post.
Peanut Butter Cookies
½ cup sugar
½ cup firmly packed brown sugar
¾ cup butter, softened
½ cup creamy peanut butter
1 teaspoon vanilla
1 egg at room temperature
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup peanut butter chips
Heat oven to 375°F. In a large bowl beat sugar, brown sugar, butter, and peanut butter until light and fluffy. Add vanilla and egg; blend well. In a small bowl combine flour, baking soda, and salt; whisk to blend. Add flour mixture to large bowl and mix well. Stir in peanut butter chips. Shape the dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with fork dipped in sugar. Bake at 375°F. for 6 to 10 minutes or until golden brown. Immediately remove from cookie sheets. Cool completely. Store in airtight container. Makes about 4 dozen cookies.
Note: I use a silpat on the cookie sheet. It is optional but my preferred way to bake cookies.