I needed to keep busy yesterday when I realized that I was going insane with suspense from waiting on my baby to come out. I’m 1 week late but at the same time too pregnant to get into a complex recipe right now. Then the craving hit me. I needed a peanut butter cookie.
I love love love peanut butter everything. I have such an obsession with it that a few months ago I decided to switch to natural, unsweetened peanut butter. I do eat the stuff everyday and I’m not about to change that so I needed to find a somewhat healthier compromise. This recipe features the natural peanut butter but if you remove 1/2 cup of flour you should be okay with using the regular stuff.
This recipe makes for adorable looking cookies. I was surprised by how little effort it took for those guys to look and taste amazing.
Classic peanut butter cookies
Yield: 3 dozens
- 1/2 cup unsalted butter, room temperature
- 1/2 cup natural, unsweetened peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream the butter, peanut butter and the sugars until light and fluffy. Scrape down the sides of the bowl with a spatula.
- Add the egg, and beat until it is incorporated, then the vanilla.
- Beat in baking soda, salt and flour until combined.
- Measure cookie dough by using a 1tbsp cookie scoop. Roll into balls with your palms and press with a lightly-floured fork to make a criss-cross pattern.
- Bake for 8-10 minutes (shorter for chewy cookies, longer for crispy cookies).
- Let cool several minutes before transferring to a wire rack to cool completely.