Peanut Butter Cookies Made With Butter
This is the classic peanut butter cookie recipe made with the goodness of butter. Baking with butter takes a special step, and the cookies won't turn out as nice if you skip it. Patience is important.
- 1/2 c sugar
- 1/2 c packed light brown sugar
- 1/2 c butter room temperature
- 1/2 c peanut butter
- 1 tsp vanilla extract
- 1 egg
- 1 ½ c flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Cream sugars and butter until fluffy.
Beat in egg and vanilla.
Stir in peanut butter until mixed.
Blend in flour, baking soda, baking powder and salt.
Shape into a large ball in bottom of bowl and cover the ball tightly with plastic wrap. Chill in fridge for 2 hours. (See notes.)
Preheat oven to 350° F
Drop dough by tablespoonful onto an ungreased cookie sheet. Make the iconic criss cross mark on top by lightly squishing them down with a floured fork.
Bake for 7 minutes or until set with the edges lightly browning. (If you cook them too long, they will become flat or be hard.)
Allow them to cool slightly on the cookie sheet. (If you don't they'll crumble to pieces.)
Then lift onto rack with a cookie spatula to cool completely.
If you chill the cookie dough before baking, the cookies spread less because the cold fats take longer to melt. Thus, you have nicer-looking cookies.
This way you can mix your dough any time, cover it with tightly with plastic wrap, and keep it in the fridge for a few hours until you're ready to bake at your convenience.