I love peanut butter cookies because they are simple, fairly healthy and of course chewy. I much prefer chewy cookies to crunchy cookies.
My kids love these cookies too, which you may think is not surprising since they are, after all, COOKIES, but you need to know that my kids can sense a “healthy treat” from a mile away, and once they sense it’s not completely junky, they often flatly refuse it.
Not so with these cookies: they love them. I rarely need to store these cookies – between the four of us, we usually polish them off on the day I make them. This recipe makes about 20 cookies, so if you need more, double the amounts.
1 + 1/4 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, softened
1 cup sugar
1/2 cup creamy peanut butter
1 large egg
1/2 TBS vanilla extract
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a large baking sheet with parchment paper.
2. In a medium bowl, mix the flour, baking powder , baking soda, and salt.
3. Beat the butter until creamy. Add the sugar and continue beating until fluffy. Beat in the peanut butter, the egg, and the vanilla.
4. Mix the dry ingredients into the peanut butter mixture until well incorporated. Dough will be a bit crumbly.
(Now comes the fun part, especially for the kids.)
5. Roll the dough in your hands into 2-inch balls. Each ball contains about 2 TBS of mixture – you can measure them if you’d like.
6. Place the dough balls on the baking sheet, about 2 inches apart, and flatten them gently with a fork, making a crisscross design:
7. Bake for about 10 minutes. To make sure they are chewy, the cookies’ edges should be slightly browned, but the top should not look completely baked. That’s OK: we want to let them finish baking outside of the oven.
8. After removing from the oven, allow cookies to remain on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.