I love peanut butter. Mix it with chocolate and I'm in heaven. But truth be told, I am very picky about my cookies. I don't like a crisp cookie. I like slightly hard on the outside and super soft on the inside. The closer to the dough texture, the better. Sometimes the dough doesn't make it to the oven. I have issues, I know.

This is based on my Grandma’s peanut butter cookie recipe…but….her cookies were always crispy. But I like a soft cookie. Sorry Grandma. So I changed it up a bit and now we have a softer cookie. I did, of course, keep the fork marks. I have no idea what they are for or their purpose, but my Grandma always did this and it reminds me of an old school peanut butter cookie.

I made some plain peanut butter ones and then of course had to add milk chocolate chips to a few as well. I just feel like peanut butter feels lonely without chocolate. Who am I to keep them apart?

Pre making heads up, this recipe calls for chilling time of at least 3 hours. I hate getting things all mixed, ready to go and then read "chill for 3 hours." I am not patient and I like full disclosure upfront of my wait times, so be prepared. I mixed the dough before I went to bed, then made the cookies the next morning.

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Classic Peanut Butter Cookies

Lolo's Desserts | June 2020

prep time: 3 hrs 20 minutes (includes chill time)
cook time: 10 minutes
total time: 3 hours 30 minutes

Servings: 12-14

Ingredients:

1 cup butter, softened to room temp

1 cup sugar

3/4 brown sugar, packed

2 large eggs, room temperature

2 teaspoons pure vanilla extract

1 cup creamy peanut butter

3 cups + 2 tablespoons all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup milk chocolate chips (optional)

Instructions:

Using a mixer, cream the butter, regular sugar and brown sugar together on medium speed until smooth. Add eggs one at a time, mix on high until well combined. Scrape down the bowl and then add the vanilla and peanut butter. Mix on high again until combined.
In a separate bowl, add the flour, baking soda, baking powder and salt together. Stir together, then add the dry ingredients to the wet ingredients in the mixer. Mix together on low until well combined. (This is the time to add the chocolate chips to the dough and mix if you want a peanut butter chocolate chip cookie- I highly suggest it, but I'm addicted to PB&C) Dough will be pretty thick and sticky. Cover dough and refrigerate for at least 3 hours or up to 2 days. I know, waiting sucks but it's worth it I promise. If you try to bake right away, you will end up with a melty mess of a cookie.
Once chilled, preheat oven to 350 degrees. Line your baking sheets with parchment paper or a silicone baking mat. (I LOVE my Silpapt mat and use it all the time)
Roll balls of dough (roughly 1.5 tablespoons of dough per cookie) and place on your baking sheet. Press a fork into the tops to create the criss cross pattern. (Not sure the purpose, but it looks fancy. My grandma did this and she was a created baking magic so I'm just going with it).
Bake for 10 minutes. (if you like your cookies a little crispier just bake another 2 minutes or so). They will look soft in the center and undone, but trust me. Leave on the baking sheet to cool another 2 minutes and then transfer to a wire rack to completely cool.

Nutrition:

Serving: 1
Fat: 23g
Calories: 418

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