Thank you to Mel at Mel's Kitchen Cafe for making the perfect peanut butter cookie recipe!!
These cookies are super, super soft!
Just how I think all peanut butter cookies should be, soft and chewy.
I have avoided making peanut butter cookies because they always turn out way to crispy and crunchy. Now I am not saying those crispy and crunchy cookies aren't good, this recipe is just BETTER.
When I bake cookies I try to limit myself to one when they come out of the oven, just to make sure they taste right.
I ate FOUR!!
You have to give these cookies a try!!
The Best Peanut Butter Cookies
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
2 cups creamy peanut butter (see note)
1 1/2 cups brown sugar (10 1/2 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
2 large eggs
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy.
Add the dry ingredients and mix until combined.
Scoop the dough and roll into 1- or 2-inch balls. Place on parchment- or silpat-lined (or lightly greased) large, rimmed baking sheets, placing them a couple inches apart.
Bake for 10-11 minutes until puffed. Don't overbake.
Remove from the oven and immediately press each cookie to flatten slightly with the bottom of a flat drinking glass. Don't flatten the cookies to smithereens, just press the puffed part down until the cookies are an even thickness.
Scoop onto a cooling rack to cool completely. These cookies freeze great (and actually taste amazing straight from the freezer).
Note from Mel: I haven't tested the recipe using natural peanut butter - I've only used traditional creamy peanut butter (like Jif or Skippy). The trick to this recipe is instead of pressing the cookies flat before baking, give them a light press after they are done baking. It makes all the difference in the world for soft, dense peanut butter cookies.