We love this one-bowl, no electrics required, recipe for Peanut Butter Cookies! It makes exceptionally peanut-buttery cookies. These cookies are chewy on the inside with a slightly crispy exterior! They maintain their texture and chewiness when frozen which makes them the perfect cookie for an ice cream sandwich!
- Prep Time: 10m
- Cook Time: 10m
- 1 16-oz. jar all-natural peanut butter, smooth (I like Trader Joe's or Adam's)
- 3/4 c Dark Brown Sugar
- 3/4 c Granulated Sugar
- 2 Lg eggs
- 1 tsp. Pure vanilla extract
- 1/2 tsp. Salt
- 1/2 c AP Flour
- 1 tsp. Baking Soda
- In a medium bowl, whisk together brown sugar, white sugar, eggs, salt and vanilla, until all ingredients are fully incorporated. Using a rubber spatula, mix in the jar of peanut butter - if you don't use the "all-natural" peanut butter, you will likely need a wooden or metal mixing spoon.
- Whisk together the flour and baking soda. Stir into the peanut butter mixture. Dough will seem thinner than most cookie doughs at this point. Cover and refrigerate 2-24 hours.
- Preheat oven to 350F. (I use 340F in my convection oven.). Line sheet pans with parchment paper or cooking spray.
- Roll dough into 1" balls, or use a small scoop. Place on baking sheets and make a cross-hatch with the back of a fork. Dipping the fork in flour prior to the cross-hatch will prevent it from sticking to the cookie. Bake 9-10 minutes until golden around the edges but still soft in the middles. Cool on sheet 5 minutes, then remove to rack to cool completely.