These Classic Peanut Butter Cookies are a tried and true recipe that I have been making since I was a little girl. They are flavored with peanut butter and vanilla and have a little crunch to them, making them perfect to dip in milk!
Happy Sunday! It has been awhile since I have had the chance to write a blog post. Between work, work travel and trying to learn my camera, I have been one busy girl! I just started Foodtography School. It is an online class to learn the basics of food photography, editing and styling. So far, I am loving it!
Rumor has it that tomorrow is National Peanut Butter Lover's Day. I don't need a day to celebrate peanut butter and how much I love it. We eat peanut butter on a daily basis as it is (sometimes straight from the jar). Peanut butter and chocolate are my favorite flavor combination. I love Peanut Butter Pie (Big Fish Grill in Rehoboth has the best!), buckeyes and an occasional fluffernutter sandwich.
In honor of National Peanut Butter Day, I want to share a tried and true recipe with you. I have been making these cookies since I was a kid (see below recipe card). I have no idea where the original recipe came from and I have made a few slight variations as I have gotten older. Every year at Christmas, my mom and I have a Cookie Baking Extravaganza Day. Extravaganza is the only word I can use to describe what we do. We bake for 12 hours, I eat way too much dough and these cookies are always the last ones we make. Why are they the last ones? Because they are the EASIEST. These babies are good for when you are so tired you can't see straight but need a peanut butter cookie to complete your cookie tray!
Let's Bake! Classic Peanut Butter Cookies
This recipe is basic and you most likely have all of the ingredients on hand. Start by creaming ½ cup unsalted butter, ½ white sugar and 1 cup of brown sugar together. Using a stand mixer, mix until blended. Add in 1 egg and 1 teaspoon vanilla and mix. Add in ½ cup creamy peanut butter and mix.
I like to whisk my dry ingredients together before adding them to the wet ingredients. In a medium bowl, whisk 1 cup of flour, ½ teaspoon baking soda and ½ teaspoon salt. Add the dry ingredients to the stand mixer and mix together until the batter is incorporated.
Refrigerate dough for 30 minutes. This will help the dough to become firmer and easier to make the cookie balls on the tray. Scoop tablespoons of dough onto a cookie sheet leaving about 2 inches in between cookies. Dip a fork into flour. Press the fork down onto the cookie dough in a crisscross pattern.
If you want to add a little something special, sprinkle with turbinado sugar (I used this one from The Spice and Tea Exchange) or flaky sea salt.
Bake at 350 for 8-9 minutes until edges start to crisp. Let cool and then enjoy with a large glass of milk!
If you make these cookies and love them, please leave a comment or tag @delmarvaliciousdishes!
Classic Peanut Butter Cookies
- ½ cup Unsalted Butter
- ½ cup White Sugar
- ½ cup Light Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- ½ cup Creamy Peanut Butter
- 1 cup Flour
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- Flaky Sugar or Sea Salt (optional)
- Flour to flatten cookies
- Preheat oven to 350.
- In a stand mixer, cream butter and both sugars until smooth.
- Add egg and vanilla and mix until blended.
- Add peanut butter and mix until combined.
- Whisk flour, salt and baking soda together in a medium bowl.
- In 2 batches, mix dry ingredients with wet ingredients, mixing until smooth.
- Refrigerate dough for 30 minutes.
- Using a tablespoon, scoop dough onto baking sheet leaving about 2 inches in between cookies.
- Pour a small amount of flour onto a small plate. Dip a fork into flour and press down on cookie dough to flatten. WIth the fork, make a crisscross pattern on the dough.
- Sprinkle with flaky sugar or sea salt (optional).
- Bake for 8-10 minutes until edges start to crisp. Watch cookies closely.
- Let cool and enjoy!