These Classic Peanut Butter Cookies are the very ones your grandma used to use to bake. Simple enough to make with the kids, and the flavor is just as you remember when you were one.
Tips and Tricks for Classic Peanut Butter Cookies
Like I said, these are really easy, but there are just a few things that can go south on you.
First, make sure your baking powder is still effective. It doesn’t last very long, so if it’s been on your shelf for years, you’ll at least want to test it (or replace it entirely.)
How To Test Baking Powder
Here’s a great video from a baker I respect, Jerry James Stone. Give it a watch and see what to look for when you’re testing your powder at home.
Second, be sure to cream your sugars and butter properly. I have another video in my recipe for Crispy Butterscotch Cookies, but in short, be sure to use softened, but not melted butter, and beat it on medium for at least 2 minutes, maybe 3, until it’s turned a light yellow color, and the consistency is light and fluffy. Too much beating with cause the fat to separate from the butter, resulting in a rather soupy, greasy texture.
And finally, don’t overbake! These cookies will scorch pretty easily, so keep an eye on them during baking!
Classic Peanut Butter Cookies
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 3/4 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Butter softened
- 3/4 cup Peanut Butter (I use Chunky Peanut Butter)
- 3/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar firmly packed
- 2 lg Eggs
- 1 tsp Vanilla
Instructions
- Whisk together flour, baking soda, baking powder and salt.
- Beat together butter, peanut butter, and both sugars on medium speed until fluffy. Add eggs one at a time and incorporate, then add vanilla.
- Add the flour mixture gradually on low speed just until a dough forms. Turn the dough out onto a sheet of plastic wrap and chill for 2 hours or overnight.
- Preheat oven to 375° F. Line a baking sheet with parchment or use a Silpat silicone sheet to avoid sticking (which these cookies will do).
- Roll the dough into 2" balls and place about 3 inches apart on the cookie sheet. Dipping a fork into some flour, press a criss-cross pattern onto each ball to flatten slightly.
- Bake the cookies until browned, about 9 to 12 minutes. All ovens are different, so watch carefully to avoid scorching!
- Cool on the sheet for a minute (they will be fragile at first), then remove to a wire rack to cool.
