classic peanut butter cookies

classic peanut butter cookies

These classic peanut butter cookies are not too soft and not too crisp. They have a wonderful, light texture and you can whip them up with a few pantry staples. Gather your butter, brown sugar and PB to kick off cookie baking season with this classic recipe.

I didn’t grow up eating peanut butter cookies. My mom is a wonderful cook but her forte lies with Persian food and German inspired bakes (eg. German apfelkuchen). We weren’t familiar with meatloaf, chocolate chip cookies and other American classics. With the pressures of raising three kids and caring for her elderly mother, maman often turned to the trusty Persian recipes that she knew by heart. She rarely followed a recipe with the exception of one fine day.

classic peanut butter cookies

Sepy’s First Peanut Butter Cookies

I was nine years old and had just gotten home from school. My grandmother was at our house, helping take care of my baby sister. In a rare moment of relaxation, my mom decided to bake cookies…American cookies.

I noticed a jar of peanut butter and a container of shortening on the counter. These were both rare ingredients in our kitchen and I was ecstatic about the cookie baking project set before us. Mom and I spent the afternoon following the recipe printed on the container of Crisco. I helped her press the fork into the dough balls, making a beautiful criss cross pattern. A brief stint in the oven and the cookies filled the house with the most wonderful aroma. When the cookies were baked, mom and I each sampled one and instantly fell in love.

Classic peanut butter cookies have held a special place in my heart since that mother/daughter baking day. Every time I see the criss cross pattern, I think back to our wonderful afternoon of laughing, baking and cookie eating. I hope you can use this recipe to make your own special memories with the people in your life.

Let the cookie baking season begin!

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classic peanut butter cookies

classic peanut butter cookies


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  • Author: Sepideh Esmaili Campos

Ingredients

Scale
  • 1 cup peanut butter (creamy, salted)
  • 8 Tablespoon unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 egg, at room temperature
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder

Instructions

  1. In the bowl of stand mixer with the paddle attachment in place, combine the peanut butter, butter, brown sugar, granulated sugar, salt and vanilla.
  2. Mix on medium speed until fully combined.
  3. Add the egg and mix until combined, 30 seconds.
  4. Add the flour, baking soda and baking powder to the bowl. Mix on medium low until just combined, 30 seconds.
  5. Using a #24 ice cream scooper, scoop out about 3 Tablespoons of dough. Roll the dough into a ball in between your hands and place on a parchment paper lined baking sheet.
  6. Use a fork to gently press a cross hatched design over the cookies.
  7. Place the cookies in the refrigerator and let them chill for 15 minutes while you preheat the oven to 350 degrees.
  8. Transfer the chilled cookies to the oven and bake until golden brown along the edges, 15-20 minutes. Be sure to rotate the pan halfway through baking.
  9. Allow the cookies to cool on the baking sheet for five minutes then transfer them to a cooling rack until they’re completely cool, 30 minutes.
  10. Enjoy at room temperature.
  11. Leftovers can be sealed in a ziplock bag and kept at room temperature for up to 2 days.
  12. You can freeze the unbaked cookie dough balls for up to two months. Be sure to cook them longer if you’re baking from frozen.
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