• Shelby Jackson

Peanut Butter Cookies

Creamy classic peanut butter cookies rolled in sugar and baked to perfect.

So I've been making this peanut butter cookie recipe since I was about 15 years old. They're definitely a classic in our house and a personal favorite since I'm a huge fan of peanut butter... I mean who isn't.


These peanut butter cookies definitely take things up a notch by adding a splash of milk to the recipe. They're a timeless classic that your friends and family will keep asking for.


Let's get to it.




Ingredients

1/2 cup butter, room temperature

1/2 cup smooth peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar or 1/4 cup honey

1/2 tsp baking soda

1/2 tsp baking powder

1 egg

1/2 tsp vanilla

1 1/4 cup all-purpose flour

1/2 tbsp milk (add this at the very end to make your dough extra creamy)

1/2 cup granulated sugar, for rolling the dough in


Directions

  1. Preheat oven to 350 degrees and line cookie sheet with parchment paper.

  2. In a large mixing bowl or stand mixer with paddle beat together butter and peanut butter on medium speed for about 30 seconds.

  3. Add in the granulated sugar, brown sugar, baking soda, baking powder, and baking soda. Beat until combined.

  4. Beat in the egg and and vanilla until combined.

  5. Add in the flour and mix until combined.

  6. Add in the milk (1/2 tablespoon to your dough just enough to make the dough moist and creamy)

  7. Form the dough into about a 1 1/2 tbsp ball and roll in granulated sugar until fully coated. Place the cookie dough balls onto the lined cookie tray evenly spaced.

  8. Press a fork fork gently into the cookie dough balls to form a criss cross in the dough.

  9. Bake the cookies for 8-10 minutes until bottoms are light brown.

  10. Let the cookies sit on the tray for 2-3 minutes before transferring to a wire cooling rack.

Oila! There you have the perfect, creamy peanut butter cookie.


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