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Peanut Butter Cookies

March 14, 2015 by Kimberly Bellissimo

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These thick, puffy, peanut butter filled cookies are a peanut butter lover’s crack.

For reals 😉

Smooth peanut butter flavor paired with a “perfect” peanut butter cookie texture – thick, puffy, moist (these cookies are anything but dry), with a sugar coated firm outside and a soft chewy center. These are some pretty darn good cookies.

Peanut Butter Cookies

Pushing the dough down with a fork to make that classic peanut butter criss-cross is optional, but I love how it makes the edges crack for a true homemade cookie look. If you opt to not do the whole criss-cross thing, these cookies puff up into perfect peanut butter pillows (say that 5 times fast).

This isn’t my first rodeo when it comes to peanut butter cookies. I had an older post with a great recipe from over a year ago but felt like something was missing. My original recipe was full of flavor, thick, and puffy…but they had a little more of a crumbly, dry texture. I’ve eaten my far share of peanut butter cookies to know that dryness can come with the territory, but that’s what I wanted to change. I don’t know about you, but when it comes to cookies, any kind for that matter, I love that soft, chewy, melt in your mouth texture.

Peanut Butter Cookies

So what’s different with the recipe? Less flour, more peanut butter and less baking time. Changing these three things made a big difference and resulted in the perfect go-to peanut butter cookie recipe.

Peanut Butter Cookies

Peanut Butter Cookies

When it comes to peanut butter do you like smooth or crunchy? I love both!

How do you like your cookies? Are you a fan of crunchy texture or do you like a softer, chewier texture? Let me know what you guys think!

 

Peanut Butter Cookies

The perfect peanut butter cookies. Soft, thick, and puffy with a sugar coated firm outside and a chewy, peanut butter filled center.
Print Pin
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Servings: 24
Author: Kimberly

Ingredients

  • 1/2 cup shortening
  • 1 cup creamy peanut butter
  • 1/2 cup sugar - plus more for rolling
  • 1/2 cup light brown sugar packed
  • 1/4 cup dark brown sugar packed
  • 1 large egg room temperature preferred
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • In a small bowl combine flour, baking soda and salt. Give it a quick whisk (or stir) to combine dry ingredients together. Set aside.
  • In a separate mixing bowl combine shortening, peanut butter, and sugars. Using a mixer on medium speed mix ingredients together until combined. Add in egg, vanilla extract, and milk and continue mixing until combined. Batter will be smooth and thin.
  • Slowly add in dry ingredients and continue mixing until everything is well combined. Cookie dough will be thick and sticky.
  • Pour an extra amount of sugar onto a small plate.Using a tablespoon (the actual tablespoon you use to measure out ingredients) form cookie dough balls by rolling 2 tablespoons of cookie dough together with your hands to form a smooth circle. Roll formed cookie dough balls in sugar so that the surface is evenly coated. Placed sugar coated cookie dough balls onto a plate and let them chill in the refrigerator for about 30 minutes.
  • Preheat your oven to 375 degrees. Lightly grease a cookie sheet with non stick cooking spray or line with parchment paper. If you prefer, use a fork to press down the center of the cookie dough balls to form the traditional criss-cross pattern. This is optional.
  • Bake for 9-10 minutes. Cookies will be super soft but they will set as they cool. Allow cookies to cool for about 5 minutes before transferring them to a cooling rack. Serve once cooled.

 

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Filed Under: Cookies, Desserts, Peanut Butter Tagged With: baking, cookies, desserts, peanut butter

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Hi, I'm Kimberly, I'm so happy you're here! At Just Add Sprinkles you'll find delicious and easy dessert recipes for every occasion & craving. Read more >>

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