One of the strange and beautiful things about home baking is that the reward always seems to far outweigh the effort required. Take these peanut butter cookies for instance. They require only a few common pantry ingredients and about 30 minutes of active work (and that includes doing the dishes!)
And the pay off?
A house that smells like a bakery.
A husband that can’t keep his hands off you(r cookies).
Delighted coworkers (I mean really, nothing thrills the coworkers like free, homemade cookies).
And puffy, chewy peanut butter cookies for your own eating pleasure.
I spent just an hour of my time last week whipping up these little gems.
They’re pretty much foolproof. Anyone with two hands, some flour and butter, and an oven could make them. There’s absolutely no fanciness to be found in this recipe.
But when I shared these cookies with the senior group at my work, I was treated like some sort of kitchen magician. People raved. They asked me if I sold them. I got hugs and kisses and I love yous.
That is the joy of baking. Little effort. Big pay off.
This time, it comes in the form of perfectly soft and chewy, peanut-ty goodness. Next week, the pay off includes chocolate. You won’t want to miss it.
Soft and Chewy Peanut Butter Cookies
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup peanut butter
- 3/4 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 large egg
- 1 Tablespoon milk (I used Almond Milk)
- 1 teaspoon vanilla extract
- White sugar, for sprinkling
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- In a medium sized mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl or the bowl of an electric mixer, beat together the butter and peanut butter until light and fluffy. Add both sugars and beat until smooth. Add the egg and beat until completely combined. Beat in the milk and vanilla extract.
- With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Once it's mostly combined, turn the mixer up to medium speed and beat until cohesive.
- Place about ¼ cup of table sugar in a shallow bowl or plate. Roll tablespoons of dough into sugar then place on a parchment lined baking sheet. There's no need to criss cross these with a fork as they spread just fine on their own. Bake for 10-12 minutes or until just set. The cookie will be done before it's brown so don't be afraid to take it out, even if they look a little underbaked. Allow to set up on the cookie sheet for a few minutes then remove and cool completely. This makes a pretty small cookie, so if you want big, bakery style cookies you'll want a couple Tablespoons of dough and an increased baking time.
|Amount Per Serving||As Served|
|Calories 116kcal Calories from fat 58|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 2g||10%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Recipe adapted from Smitten Kitchen who credits the The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York’s Sweetest Bakery