00743 11 40 C 11 55. 007431 69 40 69 C 47. This post may contain affiliate links. This is soft peanut butter cookies best peanut butter cookie recipe you’ll ever make or eat!
If you’ve been searching for the best peanut butter cookie recipe, then look no further. If you know me at all then you know I take both my cookie and peanut butter consumption very seriously. These will not disappoint, they are soft, buttery sweet and salty cookie perfection. They’re easy to make and even easier to eat! Peanut Butter Cookie Recipe: Ingredients Let’s start by chatting about the ingredients in this peanut butter cookie recipe! Unsalted butter also works well, you may just need to increase the amount of sea salt. Any type of milk works excellently in this recipe.
I typically use whole milk because it’s what we buy. I recommend light brown sugar for this peanut butter cookie recipe! However if you like a little bolder, molasses taste then you can try dark brown sugar. Organic cane sugar is my granulated sugar of choice, but regular granulated sugar works perfectly. I do not recommend leaving it out, as it greatly enhances the flavor.
I only ever bake with pure, fine sea salt. Start by beating the softened butter and peanut butter together until the mixture is smooth and there are no lumps. This step is important to ensure there are no lumps of cold butter in the dough! Add sugars Next, beat in the brown and granulated sugars until they dissolve and the mixture is light and fluffy. Mix in dry ingredients You can either mix the dry ingredients together in a separate bowl before you begin the rest of the recipe – which I recommend to ensure even distribution, or just toss them into the mixer on top of the beaten wet ingredients. Either way, beat them in until they are just combined and the dough is uniform throughout. If you want to add some mix-ins, now is the time to do it!
Toss about 1 cup of mix-ins into the dough and stir to combine. I tried making a peanut butter cookie recipe that didn’t require chilling, I really did. However I found that in order to achieve the best peanut butter flavor and texture, chilling is necessary. 2 TBS cookie scoop and measure out the dough. Roll each portion of dough into a smooth ball and place them evenly spaced on a large cookie sheet. Make a criss cross pattern on top Use a fork to make a criss cross pattern on the top of each peanut butter cookie, gently pressing it down! Bake Place the cookie sheet into the preheated oven and bake for 10 minutes.
I use a convection oven which uses a fan to distribute heat evenly throughout the oven. My convection oven in our new house bakes differently than my convection oven did in our old house. I had to learn it’s “baking personality” when we moved in and figure out the best way to use it. Invest in a cheap oven thermometer to check the temperature and ensure the internal temperature is actually the temperature to which the oven is set. You can also put them on a plate wrapped with plastic wrap to give to friends as a gift for the holidays! Flash-freeze them in the freezer until hard.
To bake peanut butter cookie dough: remove cookie dough from freezer and let come to room temperature, then follow recipe instructions for the criss cross pattern and baking. This peanut butter cookie dough is denser than other cookie dough due to the fact that there is double the amount of peanut butter as there is butter. This makes the peanut butter cookie dough a little harder to bake all the way through. Pressing the cookie dough down with a fork while making a criss cross pattern flattens the cookie dough and makes them bake more evenly.
Why should you refrigerate peanut butter cookie dough before baking? In a medium bowl, mix together flour, baking soda, salt, baking powder cinnamon. In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream together butter and peanut butter until smooth. Add sugars and beat until combined. Add eggs, vanilla and milk and beat for 30-60 seconds on medium-high speed until the mixture is light in color and sugar is dissolved. Add the dry ingredients and mix on low speed until combined.
If desired, add chocolate chips or other mix-ins and stir until combined. Chill in the refrigerator for at least 60 minutes in an airtight container. Preheat oven to 375 degrees Line a baking pan with parchment paper and set aside. 2 TBS dough and roll it into a ball. Repeat until all the dough has been used. Use a fork to gently press a crisscross pattern into the top of each cookie. Bake in preheated oven for approximately 9-10 minutes.