Peanut Butter Cookies
If there is a Hall of Fame for cookies, peanut butter cookies hold a place of honor, along with chocolate chip and oatmeal raisin. They also happen to be my mother’s favorite cookie, the one cookie she requests when I’m in a cookie making mood.
The cookies are easy to make! The one gotcha is that in order to hold their cross hatch shape, it helps to chill the dough for several hours before baking.
Updated from the recipe archive. First posted in 2005.
You can use either smooth or crunchy peanut butter for this recipe. Smooth peanut butter will give you a smoother consistency. Crunchy will give you some bits of peanuts throughout the cookie.
You can chill the dough for less time than the 3 hours the recipe calls for, but it does help the cookies to keep their shape if the dough is completely chilled, which it should be by the 3 hour mark.
1 Beat the butter, add sugars, mix in peanut butter and egg: Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg.
2 Whisk dry ingredients, stir into sugar butter mixture: Vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt—in a separate bowl. Stir the dry ingredients into the sugar butter mixture.
3 Chill the dough: Wrap dough in plastic and refrigerate at least 3 hours.
4 Preheat oven to 375°F (190°C).
5 Shape into balls, flatten with a fork: Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork.
6 Bake: Bake at 375°F (190°C) until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.
For chewier cookies, bake at 300°F (150°C) for 15 minutes.