My oldest child does not like chocolate. Yes, you read that correctly. Nothing chocolate at all! I’m not even sure how we can be related.
So when it comes to sweets and treats, finding things he enjoys can be difficult. But he’ll never say no to Classic Peanut Butter Cookies.
The recipe I use comes from a 1969 Betty Crocker cookbook that is hanging on by a thread. It’s simple, delicious and features that traditional criss-cross pattern. In fact, using a fork to make that criss-cross pattern is my kids favorite part of making these cookies (besides taste-testing!) so I always save that job for them.
Classic Peanut Butter Cookies are one of those recipes that you most likely have all the ingredients on hand. Perfect to make for an after school snack or an easy dessert. The dough only takes minutes to make, but you do have to keep in mind that it will need to chill at least an hour, up to three, before you bake them. Because it is a very soft, wet consistency it’s hard to make the dough into balls immediately after mixing it up, plus it would spread too thin in the oven.
Plan Ahead: make sure you chill the cookie dough for at least one hour (up to three hours) before baking.
Making Classic Peanut Butter Cookies
Preheat the oven to 375° F. In a medium bowl, mix together 1/2 cup each of softened butter, peanut butter, brown sugar and white sugar. Add in one egg and mix to combine.
Blend in 1-1/4 cup flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder and 1/4 teaspoon of salt. Once everything is well blended, cover the bowl and chill at least one hour.
Shape the dough into 1″ balls (for smaller cookies, 2″ balls for larger ones) and place on a lightly greased cookie sheet, spacing them about 3″ apart. Then, with a fork lightly dipped in flour, flatten the center of the cookie by pressing the fork in a criss-cross pattern.
Bake cookies 10 to 12 minutes or until set and firm, but not hard and crispy. Allow to cool on the cookie sheet about 10 minutes, then remove to a rack to cool completely.
Enjoy! I’ll have these waiting for the kids when they get home from their first day of school today. With a glass of milk for them and a cup of coffee for me!
One more thing…Happy September! Have you signed up for the Preserves Monthly newsletter? If you haven’t, do it now because this month I’m sharing my Prize-Winning Apple Pie recipe! Click here to sign up: http://eepurl.com/bRgH_9
- ½ c. softened butter
- ½ c. peanut butter (smooth or chunky)
- ½ brown sugar
- ½ white sugar
- 1 egg
- 1-1/4 c. flour
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- white sugar to sprinkle on top, if desired
- Preheat the oven to 375° F.
- In a medium bowl, mix together softened butter, peanut butter, brown sugar and white sugar. Add in one egg and mix to combine.
- Blend in flour, baking soda, baking powder and salt. Blend well and cover bowl. Chill at least one hour.
- Shape chilled dough into 1" balls (for smaller cookies, 2" balls for larger ones) and place on a lightly greased cookie sheet, spacing them about 3" apart.
- With a fork lightly dipped in flour, flatten the center of each cookie by pressing the fork in a criss-cross pattern.
- Bake 10 to 12 minutes or until set and firm, but not hard and crispy.
- Allow to cool on the cookie sheet about 10 minutes; remove to a rack to cool completely.