browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Peanut Butter Cookies

Posted by on March 14, 2012

So, I went a little nuts with the baking last weekend because I was baking for the New Music Bake Sale in Brooklyn. I made two kinds of cookies and some banana bread, and it was tons of fun. I realized after the fact that I should have made my gougeres since they are probably the most popular thing I’ve ever made. Oh well. You’ll just have to wait for those.

I’ve been slowly baking my way through the Flour Bakery cookbook, and so far I haven’t really been disappointed in anything. These peanut butter cookies are no exception. They are a little more cakey than I probably would prefer, but then again, most peanut butter cookies get that way because of the texture of peanut butter when baked. I definitely have to agree they are delicious and I would definitely make them again. They are just the right amount of sweet and salty, and fresh out of the oven they are amazing.

Peanut Butter Cookies

2 sticks butter

1 cup sugar

1 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1 jar chunky peanut butter (1 3/4 cups)

2 2/3 cups flour

1 teaspoon baking soda

1 teaspoon salt

Cream together the butter and sugars for 5 minutes with a hand mixer until smooth and light in color. Beat in the eggs and vanilla until thoroughly combined. Scrape down the bowl and then add in the peanut butter and combine.

Meanwhile, combine the flour, baking soda, and salt in another bowl. Slowly add to the wet ingredients and don’t over beat. Refrigerate overnight.

Roll into 1 inch balls and flatten into discs. Using a fork, make cross-hatch marks on top (the traditional peanut butter cookie decoration).

Bake for 20 minutes at 350 degrees or until they start to brown around the edges. Let cool on a rack.

8 Responses to Peanut Butter Cookies

  1. jasonpolk

    Looks great. I was wondering – if you changed the proportion of brown to granulated sugar would that solve your cakeyness problem? Say 1/4 brown, 1 1/4 granulated? Might crisp things up a bit.

    • m&m

      Thanks for the suggestion! Maybe, but I’m not sure that would do it, since I’ve made other cookies with the same ratio. I think it’s maybe the baking soda, but then again, it’s not really a problem–just not exactly the cookie I dream about…

  2. apuginthekitchen

    Beautiful cookies, photo is gorgeous too! Love PB cookies will definitely be making this saved to evernote!

  3. denlyn3

    I just love peanut butter cookies.

  4. Vanesther

    Oh yes, will definitely be giving these a go soon!

  5. Choc Chip Uru

    These cookies look awesome – traditional delicious and very very cute! :D

    Cheers
    Choc Chip Uru
    Latest: Lemon Polenta Raisin Cookies + Mini Berry Citrus Yoghurt Bundts