Name: Classic Peanut Butter Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ½ cups of peanut butter; ¾ cup of unsalted butter, room temperature; ¾ cup of brown sugar; ¾ cup of granulated sugar; 1 tablespoon of vanilla extract; ½ teaspoon each of cinnamon and nutmeg; 2 eggs, room temperature; 2 ½ cups of all-purpose flour; 1 teaspoon each of baking soda and baking powder; 1 10 oz. bag of peanut butter or semi-sweet chocolate chips

Aug 3

Aug 3 Classic Peanut Butter Cookies

Stacey Berk

Cookies Brownies & Bars

Remember those salty sweet, amazing peanut butter cookies from your childhood? They are back in business with our Classic Peanut Butter Cookies!

This version is rich and very peanut butter forward. Some recipes call for shortening, but we like using butter since it’s always on hand in the refrigerator.

To make the Classic Peanut Butter Cookies, in a stand mixer (or hand mixer), stir together the peanut butter, butter, sugars, vanilla and warm spices. Add the eggs.

Next, turn off the mixer. Add the flour (saving the measuring cup to flatten the cookies), baking soda and powder, and with the stand mixer on low, stir until a cookie dough forms, another 2 minutes. Add the peanut butter or chocolate chips and mix well. The dough will be stiff.

Using an ice cream scoop, form the cookies and place them on the prepared baking sheets at least 2 inches apart. You can fit about 10-13 per sheet. With the back of a measuring cup (1 cup size works well) flatten each cookie. Using a fork, indent each cookie with the classic “criss cross” pattern. The cookies should have a homemade appearance, with imperfect edges.

Bake the cookies for about 15 minutes. Be sure to watch the cookies in the final few minutes of time so they don’t get too brown. Remove the cookies from the oven. Transfer the cookies to a wire rack with a spatula to cool completely after about 15 minutes.

Th Classic Peanut Butter Cookies recipe makes 20-25 cookies. You can store them in a cookie jar or airtight container for up to a week at room temperature.

For a twist, use both peanut butter and chocolate chips! One cup of each type of baking chip should work well. For a crunchier cookie, try using crunchy peanut butter!

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