Last week, I shared a preview picture on my instagram of what I was baking these pb cookies for: puppy chow cookies. (!) Well, I am an indulger of theatrics, so I will let the suspense slowly build for the amazing treats on sunday. Today – step one. (And thankfully, it is a self-sufficient step that is ENTIRELY useful on its own). Peanut Butter Cookies! And soft ones at that. Crunchy and crisp cookies are not in my line of business. These are gooey, chewy, and (insert any other delightful word.)
These have gotten some “best peanut butter cookies I have ever had” comments and a recipe like that, for one of the classics, feels excellent to have in your recipe box.
SOFT PEANUT BUTTER COOKIES
Serves 24 cookies
1/2 cup butter, softened
1 cup peanut butter
1/4 cup sugar
3/4 cup brown sugar
1 egg
1 tablespoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1 and 1/2 cups flour
Preheat oven to 350 degrees. In a stand mixer, combine butter, peanut butter, sugar, and brown sugar. Add egg and vanilla, continuing to mix. In a separate bowl stir together baking soda, salt, and flour. Slowing incorporate dry ingredients into stand mixer, continuing to mix. Shape into 1 and 1/2 inch balls and arrange on a lined baking sheet. Slightly flatten each ball of dough with a fork. Bake 8-9 minutes.
- ½ cup butter, softened
- 1 cup peanut butter
- ¼ cup sugar
- ¾ cup brown sugar
- 1 egg
- 1 tablespoon vanilla
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 and ½ cups flour
- Preheat oven to 350 degrees.
- In a stand mixer, combine butter, peanut butter, sugar, and brown sugar.
- Add egg and vanilla, continuing to mix.
- In a separate bowl stir together baking soda, salt, and flour.
- Slowing incorporate dry ingredients into stand mixer, continuing to mix.
- Shape into 1 and ½ inch balls and arrange on a lined baking sheet.
- Slightly flatten each ball of dough with a fork.
- Bake 8-9 minutes.