When I think of my favorite cookie, I automatically think of warm, chewy, melt in your mouth peanut butter cookies. This was the first recipe I knew that I wanted to try and recreate because every single recipe that I’ve seen and tried only made crunchy or way too soft cookies, I’ve never found an in between. But my recipe surely fits the bill! Not only do they taste amazing but they smell just as good. They definitely are a crowd pleaser amongst my family and my friends at school. My chewy peanut butter cookies are sure to remind you of grandma’s house and will leave you going back for another!
Bake Time: 11-13 minutes Makes: 36 cookies
What you’ll need
1 cup of firmly packed brown sugar
1 cup of white granulated sugar
1 cup of butter or margarine (softened at room temperature)
1 cup of creamy peanut butter
2 large pasteurized eggs
1 teaspoon of vanilla extract
2 cups of white flour
1/2 teaspoon of fine salt
2 teaspoons of baking soda
Optional: add semi-sweet chocolate chips using desired amount for a gooey surprise!
- Preheat oven to 350 degrees.
- Cream together the sugar, butter and peanut butter in a large glass bowl (preferably using a bowl or hand held electric mixer.)
- Add eggs and vanilla.
- Whisk together all of the dry ingredients. (Flour, baking soda and salt.)
- Add all of the dry ingredients gradually while using a rubber spatula to mix it (If you add it all at once it will feel like your arm is about to fall off, adding it gradually makes it easier to combine the wet and dry ingredients making it way easier to mix.) (Optional: If you decided to use chocolate chips, fold them into the already mixed batter. But be careful, if you add to many they will taste like chocolate chip cookies!)
- Proceed to licking excess cookie batter off of the spatula. You deserve it!
- After enjoying your delicious and homemade batter, roll them into 1 inch balls (I used a 1 inch ice cream scoop to insure perfect circles, but no matter what shape or size they are they will come out amazing! But remember, the bigger the size the longer the cooking time.)
- Using a fork press lightly to make the iconic criss-cross pattern. (Optional: After making pattern, place the top cookie into more granulated sugar. This will create a nice shine but I personally think that it makes it overly sweet.)
- Bake at 350 degrees for 11-13 minutes, or until golden brown around edges.
- Let cool on pan for 4-5 minutes, then transfer onto a dish, stand or plate. Enjoy!
Come back in two weeks for my soft baked chocolate chip cookies!