Perfect peanut butter cookies – crisp on the outside, soft and chewy on the inside, and incredibly delicious!
For weeks now, I’ve been craving a good peanut butter cookie. I started by searching the blog, sure I must have figured out a great peanut butter cookie in the past and just forgotten about it (as I am prone to do). I soon discovered that the only peanut butter cookie recipe on here is this vegan one that I posted a million years ago. Now, don’t get me wrong, those cookies are good, but a cookie made with olive oil just isn’t going to have the same crumbly texture and melt-in-your-mouth quality as a cookie made with butter. I knew I needed a really good recipe, so I figured it was time to finally pull out the amazing cookbook I bought on our trip to Portland last summer. I was wandering around Powell’s (which, by the way, is pretty much just a national treasure) and stumbled across the most adorable cookbook from Back in the Day Bakery. It’s gorgeous, with beautiful photos and easy to follow recipes. They had a recipe for PB&J sandwich cookies that looked promising, so I gave it a try (sans the jam because I was feeling lazy). The cookies turned out amazing! I don’t think I’ve ever tasted a better peanut butter cookie. They have the perfect texture, somehow managing to be crumbly, chewy, and crisp all at the same time. I love that they have just the right amount of peanut butter flavor, too. These are definitely my go-to peanut butter cookies from here on out!
Perfect Peanut Butter Cookies
1/2 cup (4 ounces) butter, softened 1/2 cup sugar 1/2 cup brown sugar 1/2 cup peanut butter 1 egg 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt
Preheat the oven to 375. Line two baking sheets with silicone or parchment. In a large bowl or the bowl of a stand mixer, beat together the butter, sugar, brown sugar, and peanut butter, until smooth. Add the egg and vanilla and beat until smooth. Stir in the flour, baking soda, and salt, to form a thick dough. Scoop the dough into one inch balls and place on prepared baking sheet, leaving 2 inches in between to allow for spreading. Flatten each ball slightly with the palm of your hand, then make a criss-cross on top with a fork. Bake 10-12 minutes, or until the bottoms are light golden brown.