If push came to shove and I was forced to choose a single category of dessert for the rest of my life, I’m pretty sure I would choose cookies.
(Ice cream would be a close close second).
I just LOVE a good cookie.
And while my favorite will always be a chocolate chip cookie (or these chocolate M&M cookies), I won’t say no to any variety of cookies, as long as they’re delicious.
And these peanut butter cookies are DELICIOUS.
I trust Mel’s Kitchen Cafe in all things and when she suggested skipping the traditional criss-cross fork method pre-baking and instead doing it AFTER they baked?
Well, I was game.
And she didn’t steer me wrong. (She uses a glass to press them down, but I can’t give up the fun of using a fork).
It creates the BEST texture – crispy on the outside and soft and melt-in-your-mouth delicious on the inside.
I haven’t tried another peanut butter cookie recipe since.
perfect peanut butter cookies
Perfect Peanut Butter Cookies
These simple peanut butter cookies only need one bowl!
- 8 Tbsp butter, softened
- 1 cup creamy peanut butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner or light grease the pan.
In the bowl of a stand mixer with the whisk attachment, beat the peanut butter and butter together until smooth, about 1 minute.
Add the sugars and beat until smooth, then add the egg and vanilla and whisk until smooth.
Pour the flour, salt, baking soda, and baking powder on top of the peanut butter mixture and then mix until just combined.
Using a medium cookie scoop, measure out balls of dough (if you don't have a cookie scoop, you can make 1-inch balls with your hands) onto the cookie sheet, spacing them 2 inches apart.
Bake for 10-11 minutes, until the tops aren't shiny and the bases are just beginning to be a deep golden brown.
As soon as you take the cookies out of the oven, gently flatten the cookies in criss-cross pattern with a fork. Don't press too hard!
Gently transfer the cookies to a cooling rack to finish cooling (or serve warm)
Recipe slightly adapted from Mel's Kitchen Cafe
If you liked this easy peanut butter cookie recipe, you might like these posts too:
- The BEST chocolate chip cookie recipe ever
- Double Chocolate Zucchini Cookies
- 4 Ingredient No-Bake Peanut Butter Cookies
Photos by Heather Mildenstein
Laura Schwab says
What kind of pb do you use? Would kirkland natural work or not sweet enough?
Janssen Bradshaw says
I’ve never tried it with natural peanut butter! I’d be more worried about the texture than the sweetness. If you try it, let me know how it works!