I have always been obsessed with peanut butter, so it is no surprise that my go-to cookie is peanut butter. And, over the years I have found that the only peanut butter cookies I really like are homemade because any I purchase are dry and crunchy. Why is that? Does anyone actually like crunchy peanut butter cookies?
Since I have been asked for my recipe so many times, I decided to share it with you all. This recipe is one I have been using forever, probably from one of my mother’s classic cookbooks. Although the ingredients have stayed the same, I have made adjustments on the preparation over time and they turn out great every time. This batch was made with natural peanut butter, so they have a slightly different texture and appearance than I prefer. I recommend creamy Peter Pan peanut butter for best results.
Peanut Butter Cookies
1 1/4 cup all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp vanilla
Stir together flour, baking soda and salt. Set aside. In a large bowl, beat butter for 30 seconds. Add peanut butter and both sugars; beat with mixer until light and fluffy.
Add egg and vanilla; beat well. Slowly add dry ingredients to peanut butter mixture and mix until well combined. Refrigerate dough for 15-30 minutes to make it easier to work with. Shape into 1 inch balls and roll in sugar. Place on cookie sheet.
Bake at 375 for approximately 8 minutes – you want the cookies to be slightly undercooked. Leave on cookie sheet for 3-4 minutes for cookies to finish baking and set. Place cookies on cooling rack. Recipe makes approximately 2 dozen cookies.