Peanut Butter Cookies

Peanut butter cookies are a classic cookie that never seems to last long around our house, that’s probably why I don’t make them too often because when I do I can’t stop eating them, until they are gone!!

I like to have cookies on hand for when friends stop by or to whip some up for the cottage in a pinch.  So I like to keep dough ready in the freezer that I can easily slice and bake in a hurry. I normally double the batch,  divide the cookie dough into quarters, roll them into logs and warp them in parchment paper and plastic. You can either freeze them for a month or two or put them in the fridge for approximately 5 days when you’re ready to slice and bake.

The fun part in making these peanut butter cookies are the classic crosshatch pattern on top, it’s easily achieved by using a fork, pressing one way and then crossing the fork the opposite way.

Some people like them crunchy and crisp but I much prefer mine soft and chewy with a glass of milk.

Peanut Butter Cookies

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5 from 5 reviews

An old fashioned favourite cookie recipe; chewy yet soft, buttery and addictive with the classic crosshatch pattern on top. Peanut butter cookies are a long time favourite comfort treat.

• Author: Alie Romano
• Prep Time: 15 mins
• Cook Time: 8 mins
• Total Time: 23 mins
• Yield: 30 cookies 1x
• Category: Dessert
• Cuisine: Canadian

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup kraft peanut butter
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

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Instructions

1. Preheat oven to 350˚F.
2. Line a baking sheet with parchment paper and set a side.
3. In a mixer beat butter and sugar together until fluffy.
4. Add peanut butter, the egg and vanilla, beat until light and fluffy.
5. In another bowl add flour, baking soda and salt, mix to combine.
6. Add the dry ingredients to your peanut butter mixture and mix until well corporate.
7. With a spoon, drop tablespoon size of the dough until the cookie sheet, making sure not to over crowd the cookie sheet. Using a fork press onto the top of the dough to create an imprint, pressing one way and then crossing the fork the opposite way.
8. Bake for 8 minutes and let cool on the sheet for another 2 minutes.

Notes

Make ahead into cookie dough logs, ready to slice and bake.
Divide the cookie dough into quarters, roll them into logs and warp them in parchment paper and plastic. You can either freeze them for a month or two or put them in the fridge for approximately 5 days when you’re ready to slice and bake.
For frozen cookies, take out on the freezer and let them come to room temperature before baking.

Baked cookies last 3-4 days in an airtight container

Nutrition

• Serving Size: 1 cookie
• Calories: 99
• Sugar: 6.1g
• Sodium: 104mg
• Fat: 5.4g
• Saturated Fat: 2.3g
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 11.6g
• Fiber: 0.4g
• Protein: 1.8g
• Cholesterol: 14mg

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