My Favorite Peanut Butter Cookies

I got to thinking the other day about how I didn’t have a good old fashioned classic peanut butter cookie recipe on this site. The horror! While there’s tons of cookie recipes in my recipe index, most of them are all gussied up with chocolate, nuts or other fancy things. Sometimes you just need a classic cookie and a cup of milk…amen?

These peanut butter cookies are no frills delicious. They are like the kind you get from a bakery — all big and soft and full of peanut butter flavor. I must have made these cookies at least a hundred times in college. They are perfect fuel for late night study sessions, parties, gifts for the boyfriend, girls nights and, let’s be honest, broken hearts. In my experience, a good home baked cookie and a bubble bath often functions as life’s perfect medicine.

So if you like big soft peanut butter cookies, these are for you!

I think they key to great peanut butter cookies is using only brown sugar in the dough. It makes them super chewy and soft. And don’t even get me started on what it’s like to make ice cream sandwiches with these babies warm out of the oven using vanilla bean gelato and a {huge} drizzle of chocolate sauce. Please.

Yum. I just don’t even know what else there is to say….but yum.

Happy {early} weekend!

My Favorite Peanut Butter Cookies

adapted from Gourmet

Print this Recipe!

Yields 2 dozen large cookies

Ingredients:

1 stick unsalted butter, softened

1 cup dark brown sugar, packed

3/4 cup peanut butter

1 cup bread flour

1 tsp baking soda

1/2 tsp sea salt

1 egg

1 tsp vanilla

Directions:

Preheat oven to 350. Line two baking sheets with either silpats or parchment paper.

Cream together the butter, brown sugar and peanut butter until fluffy. Add the egg and vanilla and mix until just combined.

In another bowl, whisk together the flour, salt and baking soda. Add to the wet ingredients and blend just until a dough forms.

Using a large spoon or an ice cream scoop, scoop out big balls of dough onto your prepared baking sheet — about 3″ apart. Press down gently with a wet fork on each cookie.

Bake for 15 minutes until edges are golden.

Time:

25 minutes