Classic Peanut Butter Cookies

by Elizabeth Skipper | February 25th, 2015 | Chef Recipe, Recipes

peanut butter cookies (400x400)These cookies can be made with all-natural peanut butter made of only peanuts and salt or one of the big brands like Jif or Skippy. One you grind on site at a natural health food store may not give the best results, however. If you choose to use chunky-style peanut butter, the chunks will make the crisscross pattern on top irregular; but don’t let that be a reason not to use it. The additional crunch is delightful if you like texture in your cookies. If you like the contrast of salt, sprinkle the tops of the cookies with a little coarse sea salt after flattening them, and before marking them with a fork.




Classic Peanut Butter Cookies


  1. 1¼ tsp. salt
  2. ½ tsp. baking soda
  3. 1¼ cups flour
  4. ½ cup (1 stick) butter
  5. ½ cup brown sugar
  6. ½ cup sugar
  7. 1 egg
  8. ½ tsp. vanilla extract
  9. 1 cup smooth or chunky peanut butter
  10. Coarse sea salt, optional
  1. Preheat oven to 350°F, and line two baking sheets with parchment paper
  2. In a small mixing bowl, sift together the salt, baking soda, and flour
  3. In a large mixing bowl, cream the butter until it’s light and fluffy
  4. Add the two sugars, about one third at a time, beating well after each addition
  5. Beat in the egg, vanilla extract, and peanut butter
  6. Add the dry ingredients and mix just until they’re incorporated
  7. Form the dough into one-inch balls and place on the baking sheets about 2” apart
  8. Press the cookies flat with the bottom of a glass, and with a fork make a crisscross pattern on each
  9. Bake 12 to 14 minutes or until the edges are just beginning to brown
  10. Remove from the oven and allow to set on the baking sheets for a couple of minutes before transferring to a cooling rack
Think Tasty


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