With Christmas right around the corner, the smell of the holidays is in the air. There is nothing better than the smell of baking cookies. There are many different cookies to pick from: classic chocolate chips, peanut butter, and whatever is your family’s favorite for this time of year.
I grew up making kiffles, nut rolls, chocolate chip, and peanut butter cookies with my grandmother. My grandmother was the best baker. I have tried to make kiffles and nut rolls over the years, but peanut butter cookies are my go-to easy Christmas cookie.
Peanut butter cookies are a classic cookie in the US. They are simple to prepare, require minimal ingredients, and offer a satisfyingly rich and nutty flavor. Whether you prefer them soft and chewy or crisp and crumbly, there’s a perfect recipe out there for you.
Classic Peanut Butter Cookies
- 1 Electric Mixer
- 1 Whisk
- 1 Small Bowl
- 1 Fork
- 1 Baking Sheet
- 2 1/4 cups all-purpose flour, measured correctly add an extra 2 tablespoons of flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp fine salt
- 1 1/2 sticks unsalted butter, at cool room temperature
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 3/4 cup creamy peanut butter
- 1 egg large at cool room temperature
- 1/2 tsp vanilla extract
- 1/3 cup granulated sugar for rolling your cookie balls
- Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 2 minutes. Scrape down the sides and bottom of the bowl. Beat in the peanut butter until well combined. Beat in the egg and vanilla. On low speed, gradually add the flour mixture, beating until combined.
- Place the granulated sugar for rolling in a separate small bowl. Using a medium spring-loaded cookie scoop, form the dough into 1 1/2 tablespoon rounds. Roll between your palms to smooth, then roll in the granulated sugar before placing on the prepared baking sheets, spacing about 2 inches apart. Slightly flatten the dough by pressing the back of a fork into each ball of dough twice, to create a criss-cross pattern.
- Bake for 10 to 12 minutes or until the edges are slightly browned. Let cool on baking sheets for 10 minutes before removing the cookies to a wire rack to cool completely.
Things to consider when making peanut butter cookies:
Type of Peanut Butter:
- Creamy: Most recipes call for creamy peanut butter, which results in a smooth and even dough.
- Crunchy: Crunchy peanut butter adds a delightful textural contrast to the cookies. Use it for a more rustic and chewy cookie.
- Sugar: Both brown and granulated sugar are commonly used. Brown sugar adds moisture and a deeper flavor, while granulated sugar provides sweetness and crispness.
- Eggs: Eggs act as a binder and contribute to the texture of the cookie.
- Baking Soda and Baking Powder: These leavening agents help the cookies rise and become fluffy.
- Salt: Salt balances the sweetness of the cookies and enhances the overall flavor.
- Optional Add-Ins: Add chocolate chips, chopped nuts, sea salt flakes, or a drizzle of melted chocolate for a unique twist.
- Chilling the Dough: This melts the flavors and prevents the cookies from spreading too thin while baking.
- Using a Cookie Scoop: This ensures consistent cookie sizes and even baking.
- Don’t Overbake: The cookies should be slightly golden brown around the edges but still soft in the center.