Over the years, I have made a lot of peanut butter cookies. They are a favourite in my house. I’m always trying different recipes though, trying to re-create the peanut butter cookie experience of my youth. They have to be firm enough to put those classic fork marks on top of (and I’ve been surprised at how many peanut butter cookie recipes make a dough that is too soft to fork!).
These are the cookies I’ve been looking for! And the recipe was right under my nose all along in the classic Joy of Cooking cook book. If you love a good, old-fashioned peanut butter cookie that will melt in your mouth and have those wonderful fork marks, then this is the peanut butter cookie recipe for you!
Classic Peanut Butter Cookies
Summary: These are classic peanut butter cookies. Nothing fancy here, just good peanut buttery cookies.I recommend a smooth peanut butter for these.
- 1/2 cup unsalted or salted butter, at room temperature
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated white sugar
- 1 egg
- 1 cup smooth peanut butter (I used Kraft™ Extra Creamy)
- 1/2 – 3/4 tsp. salt (use lesser amount if you used salted butter)
- 1/2 tsp. baking soda
- 1/2 tsp. vanilla
- 1 – 1 1/2 cups all-purpose flour *see note below
- Preheat oven to 375° F. and grease a cookie sheet (or use parchment paper or a silpat).
- Cream butter with electric or stand mixer until light and fluffy (about 2-3 minutes). Gradually add the white and brown sugars and blend until creamy. Beat in the egg. Add peanut butter, salt, baking soda and vanilla and beat in until combined. Add flour and blend until combined.
- Roll the dough into small balls. Place them onto greased cookie sheet, about 2 inches apart (cookies will spread). Press flat with a fork, pressing once in one direction and then once in the opposite direction.
- Bake 10-12 minutes or until cookie is firm and edges start to colour.
- *The amount of flour used depends on how oily your peanut butter is. If you’re using a commercial brand like Kraft™, Skippy™, Jiff™ etc, then you’ll probably want to use the full amount. If you’re using a reduced-fat brand, you may need the lesser amount. The dough should be at a consistency where you can easily pinch off a piece and roll it into a ball that is moist but holds it’s shape easily (not crumbly).
Prep time: 15 min | Cook time: 10 min | Total time: 35 min
Number of servings (yield): 12
Adapted from Joy of Cooking | Photo