Best Ever Peanut Butter Cookies are thick and chewy, and perfect for snack time. These are a classic, and are best dunked in milk!
My mom made the BEST EVER peanut butter cookies. This is her recipe, and I’ve been making it for years. However, I had to adjust the flour because there wasn’t nearly enough. I have a feeling that she added more too, but just never noted it. Norma Jean was the best cook, and I’m sharing more of her recipes at Norma Jean’s Kitchen.
I have so many memories of my childhood, and love the ones in my mom’s happy place, the kitchen. Coming home to freshly baked cookies lining the counters is a pretty sweet memory. We were usually allowed two each, and I’m certain I snuck an extra here and there – when nobody was looking.
I’ve made these for my boys many times. However, since I bake quite often, I like to leave just a few out for them to eat and put the rest in the freezer (or run some over to the neighbors and friends).
This recipe is pretty straight forward, but I have some basic cookie tips that I’d like to share with you.
Tips for EPIC peanut butter cookies:
- Always start with room temperature butter. Doing so will result in best results, because the soft butter creates little air pockets that emulsify when baked. In other words, you get a nice creamy taste.
- Using room temperature eggs is also key to making awesome cookies.
- Use a good quality peanut butter. I don’t recommend using a lower sugar or fat brand. Let’s use the REAL stuff for these cookies.
- Take the extra step and roll the cookie dough into nice round balls. This will ensure a perfectly round cookie.
- Also, dipping the cookie balls in sugar and flattening with a fork, makes the presentation picture worthy.
One other tip is freezing the actual cookie dough balls. Just roll them into balls, and quick freeze (for about 30 minutes) on a baking sheet. Then transfer the frozen balls to an airtight container and freeze.
Now you have fresh cookies any day of the week – without breaking a sweat.
Make this cookie recipe next: Chocolate Scotcheroo Pinwheels
You can stay up-to-date with SueBee Homemaker by:
- signing up for post updates (top right-hand corner of my blog)
- liking my Facebook Page
- and following me on Pinterest
I’m also sharing tidbits of my life on Instagram.
- 1 cup unsalted butter - softened to room temp
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs - at room temperature
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup granulated sugar - extra for rolling - optional
- Using a mixer, cream butter and sugars together until creamy. Add eggs and mix well. Then add vanilla and peanut butter and mix until well combined.
- Mix dry ingredients (flour, salt, baking soda, baking powder) together. Add to wet ingredients and mix until just combined. Cover dough and store in refrigerator for at least two hours prior to baking.
Roll dough into round balls and dip into granulated sugar. Place about 8 cookie balls on baking sheet. Press fork into dough in criss cross directions.
- Bake in 350 oven for 10 - 13 minutes, depending on how dark you like your cookies. Let sit for 10 minutes before transferring to baking rack to cool completely.
- These freeze well.