This iconic peanut butter cookie recipe is so entwined with my childhood memories. It was a classic after school snack or a Saturday afternoon treat. Back then, the part I loved the most (after eating them of course) was helping press the fork design onto the top of cookies before baking. That hasn’t changed ….I still love that part. It’s what sets peanut butter cookies apart from the rest.
If you’re looking for a cookie that has great peanut butter flavour, without being over the top and a soft crumble that melts in your mouth- THIS IS IT!
And if you need more peanut butter in your life (I mean, who doesn’t? check out my creamy peanut butter frosting recipe)
Ingredients
- 1 1/2 cups of flour
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1 egg
- 1 cup peanut butter
- 1/2 cup of butter
- 1/2 cup of brown sugar
- 1/2 cup white sugar
- 1/2 tsp. vanilla
Directions
- Preheat oven to 350.
- Mix together flour, baking soda and baking powder and set aside.
- Beat together remaining ingredients until light and fluffy.
- Add dry ingredients to butter mixture and mix until well blended
- Roll dough into small balls and place 2 inches apart on cookie sheet.
- Flatten slightly with fork.
- Bake for 10 – 12 minutes. Let cool on sheet for 2 minutes before moving to cooling rack. Makes about 3 dozen cookies.
Joyful Hostess Tip: Make this peanut butter cookie recipe into delicious ice cream sandwiches. Just make the cookie size slightly larger, still pressing them down to an even level of about 1/2 inch so that they’re about 4 inches round. Once cooled, serve individual cookies on a plate with a scoop vanilla ice cream and a drizzle of jam for a pb & j inspired dessert.
