Peanut butter and cookies! Two of my favorite things combined? Sign me up! Okay, I know I said one of my resolutions this year was to eat healthier, but it’s still baking season in my house, so I’m not ready to give up the warmth and deliciousness just yet. Give me until March to get on board with all the healthy recipes, please. Besides, the number one rule of dieting is to not say no, just limit the portions.
Those are just a few of the reasons I want to share my favorite peanut butter cookie recipe with you all. My other reasons include spreading some cheer and giving you guys a beautiful, wonderful, tasty treat to try. Plus, I’m making a batch for my coworkers and this was the perfect excuse to write about these delicious desserts. So check out my go-to recipe.
My mom has always been an amazing baker and when I was really little one of my favorite things to do was sit on the counter and watch her make amazing treats for our family. She made cakes, pies, cookies, fudge, candies, breads. Anything and everything someone with a sweet tooth could ever dream of having!
This was the very first recipe she taught me. I still remember being too small to even stand on a chair and reach the counter, so she would sit me on the dinner table with a bowl and let me stir to my heart’s content. Then she would bring over the cookie sheet and let me help her make balls. Soon they weren’t just one of my favorite cookies to eat, bu also one of my favorites to make. Our recipe is below:
- Prep Time: 30 minutes
- Cook Time: 8-10 minutes
- Servings: 18-20 cookies
- 1/2 cup packed brown sugar
- 1 1/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1/2 cup peanut butter
- 1/4 cup shortening
- 1 large Egg
- 1 teaspoon vanilla
- Preheat oven to 370°F
- In a large bowl, beat peanut butter, shortening, and butter with a fork until mixture is combined
- Add approximately half the flour to the peanut butter mixture.
- Add baking powder, baking soda, white sugar, brown sugar, egg, and vanilla.
- Mix until thoroughly combined.
- Stir in remaining flour.
- Roll dough into 2 to 2-1/2 inch balls.
- Place two inches apart on baking sheet.
- Using a fork, press the tines into the dough to flatten the balls to about a quarter inch thickness. Press in two different directions (press once, then turn the fork ninety degrees) to make the crisscross pattern).
- Sprinkle additional sugar over the top.
- Bake in the oven for 9 to 11 minutes or until golden.
- Cool and enjoy!
- Store any leftovers in an airtight container.
Make It Your Own
- I’m sure you’ve seen this before, but pressing a little Hershey’s Kiss on top of these cookies instead of making the crisscross pattern is not only adorable, but it’s super tasty. My suggestion, though, is to press in the Kiss as soon as the cookies come out of the oven and are still super soft. When you put them on before baking they tend to melt and they can burn, so definitely be careful there.
- This cookie, while moist and delicate, can stand up to chocolate chips, so if you’re a huge chocolate lover (like me), you can stir in chocolate chips with all the sugars and flour. That just adds another layer of sweetness. If you want the chocolate without the sugar overload, just cut the white sugar in half and you should be fine.
- For some extra texture with a chocolate taste, M&M’s are a great additive.
- Since they are a peanut butter, instead of doing M&M’s you can do the little Reece’s Pieces candies. That gives you a little extra kick of peanut butter with a pretty little taste of chocolate. And of course, that crunch is always nice to have!
- I’ve only done it a few times, but you can actually stir in a few cups of oats if you want some texture (and you love that oaty, earthy flavor, which I do). Like I said, they’re super light and delicate, but they won’t crumble if you want to add in extras.
- If you have trouble working with warm dough (and I’ll be honest, this one can have the problem of being a little bit too dry and crumbly if it gets too warm), you can chill the dough before rolling it into balls and it will make it much more manageable. It stays together better when it’s cold.
This recipe is fun and pretty quick, so you can enjoy in no time. I can whip up a batch without much strain, put them in little containers, and pass them out to my friends. The only problem with these is that they can be addictive, so it’s best to only keep a small batch for yourself or else you’ll be eating a baker’s dozen every time you grab one!
What is your favorite cookie? Making cookies is something my mom and I adore doing together, so give us a new recipe to try! Leave me a comment below, to let me know some of the favorites in your repertoire. Also, be sure to follow my blog for more recipes.
Until our next adventure, stay curious.