I’m not typically a huge cookie fan, so when I have a cookie, I want it to be worth eating. Most of my family members would say that peanut butter cookies are their absolute favorite cookies, but I’ve always felt they were a bit dry and crumbly for me. So I worked with the ingredients in the cookie batter until I had a peanut butter cookie that wasn’t crumbly and falling apart. Instead, it was tender and a tiny bit chewy, just like I like them. This recipe is the result! 🙂
INGREDIENTS:
- 1 cup peanut butter (I prefer creamy, but some like crunchy)
- 1/2 cup full fat butter or butter flavored baking sticks (like Crisco)
- 3/4 cup brown sugar
- 1/4 cup white granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 Tablespoon molasses or honey
- 1 1/2 cups unbleached all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
INSTRUCTIONS:
- Add to your mixing bowl, the peanut butter, butter, eggs, sugars, vanilla, and molasses.
- Beat with a mixer till everything’s mixed together and a little fluffy.
- In a separate bowl combine your dry ingredients: flour, baking soda, baking powder, and salt.
- Little by little add the flour mixture to your wet batter, till it’s all combined. The dough will be thick, but it shouldn’t be crumbly. I’ve added an extra egg, and the molasses to the recipe for moisture.
- I like to measure out my cookie batter with a heaping Tablespoon, to make sure I get the cookies fairly even in size, so they’ll bake evenly too.
- After measuring them out, either onto a lightly greased baking sheet, or a piece of parchment paper lined baking sheet, roll the dough into balls.
- Then using some extra white granulated sugar to dip your fork in, gently press down the cookie balls with the fork. Otherwise, they won’t spread enough when baking. Most people use a crisscross pattern. If you have a cookie stamp, you could use that instead.
- Bake in a preheated 350 degree oven for around 12 minutes. Start checking after 10 minutes though.
After they cool for a couple of minutes on the baking sheets, you can transfer them to a clean towel or cooling rack.
This recipe makes 2 1/2 dozen cookies.
Peanut Butter Cookies
If you're looking for a peanut butter cookie that's not too dry and crumbly, you've come to the right place! This recipe will give you a tender and slightly chewy cookie that's sure to please even the pickiest eaters.
Serving Size 30 cookies
Ingredients
- 1 cup peanut butter creamy or crunchy
- 1/2 cup butter or baking stick (like Crisco) make sure it's full fat
- 3/4 cup brown sugar
- 1/4 cup white granulated sugar
- 2 whole eggs
- 2 teaspoons vanilla
- 1/2 Tablespoon molasses or honey
- 1 1/2 cups unbleached all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Add to your mixing bowl, the peanut butter, butter, eggs, sugars, vanilla and molasses.
- Beat with mixer till everything’s mixed together and a little fluffy.
- In a separate bowl combine your dry ingredients: flour, baking soda, baking powder and salt.
- Little by little add the flour mixture to your wet batter, till it’s all combined. The dough will be thick, but it shouldn’t be crumbly. I’ve added an extra egg, and the molasses to the recipe for moisture.
- I like to measure out my cookie batter with a Tablespoon to make sure I get the cookies fairy even in size, so they’ll bake evenly too.
- After measuring them out, either on a lightly greased baking sheet or a piece of parchment paper, roll the dough into balls.
- Then using some extra white granulated sugar to dip your fork in, gently press down the cookie balls with the fork. Otherwise, they won’t spread enough when baking. Most people use a criss-cross pattern. If you have a cookie stamp, you could use that instead.
- Bake in a preheated 350 degree oven for around 12 minutes. Start checking after 10 minutes though.
- After they cool for a couple minutes on the baking sheets, then you can transfer them to a clean towel or cooling rack.
Very yummy. I added chocolate chips to mine.