Tag: peanut butter cookies

Soft, Dreamy PB Cookies

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Ever feel like a cookie will make everything better? Yes? Ok good, me too. A batch of these heavenly peanut butter cookies have the ability to not only make everything better, but they make the future bright too. Because you know there are more to devour.

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They are super soft, chewy and rich with peanut butter deliciousness. A perfect match for a glass of cold milk.

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I need to stress the importance of doing the criss cross pattern. You have to. It’s how you know it’s a peanut butter cookie and is simple/fun to do. Just take the tines of a fork and press into the dough once, turn fork and press again.

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Sprinkle with some regular good ol’ granulated sugar, bake, and eat. YUM.

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Note: So I accidentally bought salted peanut butter at Traders Joe’s. Apparently the normal peanut butter we all use is unsalted. As I dumped the cup into my softened butter, I licked the spoon before putting it in the sink. YUCK. Salted peanut butter tastes, well, over salted. I feared the batch ruined. In an attempt to fix it, I left out the 1/2 teaspoon salt and all was right in the world. Cookies turned out fine. This note is in case you somehow buy salted PB. If you are allergic to peanut butter, I am sure a soy nut butter would work just fine in place of regular PB.

Dreamy PB Cookies

  • 1 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 3 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sugar, for sprinkling
Sift the flour, baking soda and salt into a medium bowl. Set aside.
In a large mixing bowl cream the butter, peanut butter and sugars. Add vanilla and eggs, one at a time, beating well after each addition.
Use a cookie scoop (whatever size you would like) to measure out balls of dough, and roll with your hands to make perfect. Place on a silpat lined cookie sheet. Press down with a fork in a criss cross pattern and sprinkle with sugar.
Preheat oven to 375 degrees and refrigerate cookies for 15-30 minutes while oven is heating. Bake cookies for 8-10 minutes. Do not over bake! Unless you like crunchy cookies. Store in an air-tight container. Makes around 2 1/2 dozen with a medium cookie scoop.