I found comfort in a cookie. It’s been years since I’ve had or made peanut butter cookies, and the only reason they appeared in my kitchen recently was because I needed them for another recipe (coming on Friday). I’m not sure why pb cookies and I haven’t crossed path in so long. I think I saw them as boring. Of course plain peanut butter cookies would appear boring in comparison to all the overloaded, complex creations you see on the internet these days. Cookies stuffed with brownies stuffed with candy stuffed with cookie dough. But once I tasted a peanut butter cookie fresh from the oven, I realized something: you can’t beat the classics.
I feel like a fool. How could I have thought peanut butter cookies were boring? The salty-sweet flavor was complex, but perfectly balanced. It had just the right amount of peanut butter impact. The texture was soft and chewy, unlike some pb cookies which are so crunchy you chip a tooth. It was pure peanut butter perfection, hence the name, Perfect Peanut Butter Cookies.
These chewy little cuties with their classic criss-cross pattern are delightful. I could’ve sent a dozen down my gullet no problem! In fact, I probably did. That salty sweet goodness is just so addicting. To eat one is like hugging a teddy bear, a big, soft, peanut buttery teddy bear. This, my friends, is why the classics are the classics. No matter what fancy-shmancy, elaborate concoctions the modern day dishes out, they just can’t compare to this simple goodness.
A Few Tips Before You Get Cooking:
- These cookies freeze great. Pop ’em in an air-tight container or zip-lock bag, and you’re good to go.
- Make sure you stop by Friday to see something absolutely AMAZING to do with these cookies!
- Don’t over-bake, or you’ll lose that wonderful chewy softness. It actually helps to pull them just before you think they’re done.
- If you want serious peanut power plus textural variety, use crunchy peanut butter instead of creamy.
Perfect Peanut Butter Cookies
Adapted from Epicurious
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3/4 cup smooth peanut butter, at room temperature
- 1 cup firmly packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, peanut butter, and brown sugar. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Roll the mixture into golf ball–sized balls then use a fork to press down lightly. Bake for 10 minutes, rotating the pan halfway through baking time. Cool the cookies on a wire rack.