Peanut butter cookies are a simple cookie to make, and uses the same ingredients as the chocolate chip cookies, beside the peanut butter. These peanut butter cookies are crisp, chewy, moist, and peanut buttery.
THE ULTIMATE PEANUT BUTTER COOKIE
Unlike, the chocolate chip cookies, these peanut butter cookies don’t require chilling, and can be made under an hour. The first secret is adding in cinnamon. Although, cinnamon doesn’t seem special, it compliments the peanut butter flavour very well. The second secret is, to cream the butter and sugar really well. Creaming does not only combine the butter and sugars, but incorporates air making the cookie lighter. The last secret is, to use room temperature ingredients. Room temperature butter is a must because otherwise your sugar will not cream. Also, the eggs must be room temperature because if they are cold, when you whisk them in the butter will turn lumpy.
CAN I USE NATURAL PEANUT BUTTER?
No, do not use natural peanut butter when making peanut butter cookies. Natural peanut butter splits to easily, when they’re baked, the oil will separate and the cookie will be greasy.
Preheat oven to 350F, and grease and line 2 baking sheets with parchment paper. In a small bowl, mix together the dry ingredients until combined.
In a separate bowl, cream together the butter with the sugar until light.
Next, mix in the peanut butter until smooth.
Whisk in the eggs, and vanilla extract until fluffy.
Lastly, fold in the dry ingredients until just combined, and a dough forms.
Roll into balls, and divide among the 2 baking sheets.
Crisscross with a fork, and bake for 15-18 minutes until golden brown. Cool on the baking sheet for 3 minutes before transferring to a wire rack.
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup softened unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
Preheat oven to 350°F, and grease and line two baking sheets with parchment paper.
In a bowl, mix together the dry ingredients.
In a separate bowl, cream together the butter with the sugars until light.
Whisk in the peanut butter until incorporated.
Whisk in the egg and vanilla extract until fluffy.
Fold in the dry ingredients until just combined.
Roll into 12 balls and divide among the baking sheets.
Bake fro 15-18 minutes until golden brown.
Rest on baking sheet for 3 minutes before cooling completely on a wire rack.