Classic Peanut Butter Cookies
A stick to your mouth, peanut butter packed classic.
The peanut butter cookie. It's a classic most of us have been enjoying for years with its crisscrossed fork indentations and sugared exterior. I didn't have a recipe I loved so I set out to create one based on my ideal peanut butter cookie. The requirements? It must be packed with peanut butter flavor, not too dry and even a little chewy (my husband's request).
After lots of attempts (so...many...cookies...), I finally have a recipe I love. I pushed the limits in terms of the minimum amount of flour and the maximum amount of peanut butter. I added brown sugar for moisture but kept in some granulated sugar so the molasses flavor would subtle. The extra egg yolk is key for a extra moisture and chewiness. As I said before, they are packed with peanut butter flavor so have a tall glass of cold milk handy!
The brand and type of peanut butter you use will alter peanut butter cookies tremendously. I tried 4 different kinds in the development of this recipe - Jiff, Skippy, Wholefoods 365 Everyday Value Creamy Peanut Butter, and Teddie. The recipe below is designed for Jiff and Skippy (standard, sweetened peanut butters). It will also work well with the 365 brand but I recommend increasing the granulated sugar from 1/4 cup to 1/3 cup since it is unsweetened. Unfortunately, I did not love the cookies with the Teddie peanut butter. It will give you crumbly, intensely peanut butter cookie that really sticks to your mouth.
Classic Peanut Butter Cookies
A classic peanut butter cookie packed with peanut butter flavor
Makes: 15 large cookies
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup vegetable oil
- 1/3 cup light brown sugar
- 1/4 cup + 1/4 cup granulated sugar, separated
- 1 large egg + 1 large egg yolk
- 1 1/2 cups peanut butter
- 2 teaspoons vanilla extract
- 1 1/4 cups (156 grams) all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Preheat the oven to 375 degrees and line a baking sheet with a baking mat or parchment paper. Place 1/4 cup granulated sugar in a small bowl
- Add the melted butter, vegetable oil, 1/4 cup brown sugar, granulated sugar, egg + yolk, peanut butter and vanilla extract to a large bowl and whisk well to combine
- Add in the flour, salt, baking powder and baking soda and stir until just combined
- Use a cookie scoop or a spoon to to create 3 tablespoon sized balls of dough
- Roll each ball of dough in granulated sugar and place on a baking sheet
- Lightly press down on the cookies, creating two overlapping fork impressions*
- Bake for approximately 9 minutes - the bottoms should be lightly browned and the centers will look slightly underdone. Leave on the baking sheet for 5 minutes. It will continue to cook. Overcooking peanut butter cookies will dry them out
- Remove from the baking sheet and place on a cooling rack to cool