“I really don’t like peanut butter cookies except when you make them. Then I could eat the whole plate.”
-My BFF Ellen
Once upon a time before I had kids, I got a desperate phone call from a girlfriend who needed a babysitter for a few days while her normal sitter recovered from an illness.
As she dropped off my delightful little side kick she was promising the moon and the stars to make it up to me.
I looked at the sweetest little lady with big brown eyes, the beginning of curly chocolate colored hair as she gave me that melt your heart right on the spot type of looks that only babies are capable of. I could hardly believe that that watching that beautiful little lady was worth any huge favors considering that I was inwardly thrilled to get to play with her.
Instead of taking her up on that offer to rule the universe, I asked instead for a batch of her Chunky Peanut Butter Cookies.
Fair trade considering I got to nibble baby toes and get paid in cookies for it.
Not only did she deliver the goods but she also gave me the recipe.
That sweet little doe eyed baby is now driving a car and considering what college to attend. O_O
Wow, that didn’t make me feel old. Excuse me while I shed a tear for my youth.
Peanut Butter Cookies have been around for ages.
The Ancient Incas made the first documented peanut paste and peanut butter made its way into the U.S. during colony times.
Since peanut butter has been a favorite since time began, chances are good that you have a favorite peanut butter cookie recipe in your arsenal.
There are TWO reasons why my peanut butter cookies stand out…
1. The Peanut Butter
Consider who is going to be enjoying these fine cookies.
*I LOVE Chunky Peanut Butter so naturally I prefer my peanut butter cookies to be made with Extra Chunky Peanut Butter.
*My Handsome Prince prefers a creamy peanut butter so he would much rather his peanut butter cookies to be made with nothing but creamy peanut butter. He would also like mini chocolate chips added or if I’d drop a Hershey’s kiss on each of his cookies. A bit of a chocoholic he is.
*When I make them for a girlfriend that sticks closely to an organic diet, she is thrilled when her plate of peanut butter cookies was made from the organic peanut butter she uses.
The choice of peanut butter you use is the warm rich flavor of this cookie.
People like familiar flavors so if you are just making your first batch of peanut butter cookies ever, grab that tub of peanut butter from the pantry that you know you already enjoy.
If there is ever a question between using chunky or creamy peanut butter, even though I prefer chunky, my answer would be go with creamy.
The chunky fans will still appreciate the cookie and the creamy people are happy.
My house we do both because we are a house equally divided 3 against 3.
2. Rolling The Cookie Dough In Sugar
Plain old granulated sugar will do the trick.
(I prefer the granulated sugar to a fine sugar because of the way it twinkles and attracts the eye. You could also use a colored sugar to make them more festive if you must.)
I like to think of it as giving each cookie a special kiss. Almost as if you brought out your extra special pixie dust to shower it with love and happy thoughts.
That extra step truly pays off and makes them a cookie worthy bartering for.
Those two are the simple key elements of a wickedly awesome peanut butter cookie.
If you don’t have an Aunt Velma to pass along the cookie wisdom or a Granny that taught you her famous peanut butter cookie recipe, fear not for I’ll share.
Grab a big bowl and let’s satisfy that sweet tooth!
Pre heat the oven to 350 degrees.
In your bowl add:
1 Cup Brown Sugar- packed firmly in that measuring cut please
1 Cup Butter- Softened
½ Teaspoon Salt
1 Teaspoon Vanilla
3 Cups Flour
2 Teaspoons Baking Soda
1 Cup Sugar
1 ¼ Cup Peanut Butter
Mix until all ingredients are well blended together.
Now cover your dough with Cling Wrap and put it in the fridge for 20- 30 minutes.
I find that when I chill the dough it makes it far easier and cleaner to roll into balls and through the sugar.
Cover your cookie sheets with parchment paper.
Roll bits of the peanut butter cookie dough into 1 ½ -2 inch balls.
Then roll each of the cookie balls around in sugar until it is coated nicely and place them on those cookie sheets.
**REMEMBER… Peanut Butter Cookies do spread as they cook. Take caution to space them and not over crowd your cookie sheet unless you wanted to go for that one whole pan of yummy cookie look. ;)**
I made many a whole pan of cookie as I learned. Hey, they’re still just as good but maybe best used as an ice cream topping.
Now for the hard part…
Make the internationally recognized symbol of the royal peanut butter cookie.
Press down slightly with that fork making an imprint of that utensil I’m rather fond of on the cookie.
Now turn it and make that lovely imprint on that cookie making a crisscross pattern on the top.
You have joined the ranks of the order of the Nutty. Welcome.
I got an earful once from a friend for not putting the internationally recognized symbol of the peanut butter cookie on a batch of cookies before her visit. She really opened my eyes when she said that he husband who is deathly allergic to nuts always asks before eating anything but really looks for this pattern as a cue to stay away. Huh. I really didn’t think of that. With nut allergies becoming more prevalent it never hurts to clearly label and put the dark mark of peanut butter cookie lovers because it’s never a bad thing not to kill those you love.
Now pop those bad boys in the oven set to 350 degrees for 8-10 minutes.
When the cookie has become a beautiful light golden brown, they are done.
(Please note how much these cookies spread in the above before & after pictures. A little visual to help ya not crowd the cookie sheet. )
I find it best to allow them to cool a few minutes on their cookie sheet and then they transfer easily. If you rush it and don’t allow them to set, you will end up with very tasty mushed cookies.
3 minutes is the difference between mush and fabulous my friends. Patience and you will be pleased.
Of course the Nuts around the Just A Little Nutty house all have an opinion on how best to eat them.
Some like to dunk in milk.
Some like to add chocolate.
Other like to wait until a pint of Chocolate Rite Aid Greek Yogurt Ice Cream (it’s the bomb diggity and CHEAP!) gets soft and then squish a scoop between 2 peanut butter cookies and then put them back in the freezer until they set.
Was that heaven calling or am I on my third sandwich justifying the fact that it’s fat free yogurt?
The big key to baking is just setting timers and watching closely.
I always set my timer for the least amount of time I think something should take. I can always check it and cook it longer but if I come to the party too late I can’t reverse time to save burnt offerings.
Enjoy your peanut butter cookies!
Sprinkled With Sugar,
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