Nelson was in the mood to bake cookies but he didn’t want to make anything too complicated (feeling peckish, but lazy). And, since we were going into the weekend he decided this was a good chance to make peanut butter cookies, which we can’t send to school with the kids.
This is a nice classic cookie with no frills. It’s just the perfect treat with a mug of coffee or glass of milk.
Nelson made about 1/2 the batch a little crunchier by leaving them in the oven for 13 minutes. He baked the other 1/2 of the batch for 12 minutes. It doesn’t seem like much, but just that 1 minute less made the second batch chewier. Nelson likes crunchier cookies and I like these a little more tender–so we each got what we wanted. That worked out nicely–we wouldn’t want any arguments over cookies, now would we?!
- 2¼ cups unbleached flour (all purpose is also fine)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cups unsalted butter softened
- 1 cup natural peanut butter
- 1½ cups packed brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tsp pure vanilla
- Pre-heat the oven to 350 °F
- Line a baking sheet with parchment paper.
- In a medium bowl, sift and whisk the flour, baking powder, baking soda, and salt. Set aside.
- In the large bowl of your stand mixer, cream the butter, peanut butter and sugars using the paddle attachment on medium high.
- Reduce the speed to medium and add one egg at a time.
- Add the vanilla
- Reduce the mixer to medium low and add the dry ingredients. Add the flour in small batches to avoid making a mess. Mix until everything is well incorporated.
- If your paddle attachment doesn't reach the sides completely, stop the mixer to push the batter down from the sides with a rubber spatula and mix a bit longer.
- Using a small icecream scoop with the spring release, scoop out a ball of dough and press the button to release it onto the parchment paper. You can also do this with a teaspoon and mold it into a ball by hand.
- Place 12 dough balls on the baking sheet (depending on the size of your baking sheet) leaving about 2 inches between each cookie.
- Press each dough ball down with a fork, to flatten it a bit and make it look like traditional peanut butter cookies with the fork line markings. You can do the marking two times in a criss-cross action or just once (see our picture).
- Place the baking sheet in the hot oven and bake for 12 minutes. You can leave it in for another minute if you like your cookies a little crunchier.