• Becca Hoselton

Peanut Butter Cookies For Days.

*Click on any of the pictures below to enlarge

The softest peanut butter cookies! I have cracked the code. I suppose it depends on how you like your cookies, but if you like soft peanut butter cookies, with a little extra peanut butter on top, these are for you.

My family loves them so much, my son once at the entire batch in less than 24 hours.

Thinking I was going to come out ahead, I doubled the recipe, and made them a bit smaller.......2 hours and 120 cookies later....I'm not even exaggerating (see below). But from this ridiculousness came the prefect cookie recipe. The flavor was good before, the the size and chip placement of these is what makes EACH cookie absolutely perfect. It's just science.


 

Ignore my messy kitchen, so many cookies.....


 

Here's what you need to make these wonders:


1/2 cup butter (room temp)

1/2 cup peanut butter (room temp)

1/2 cup granulated sugar + extra for rolling

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Milk chocolate chips or Reeses peanut butter chips (or both)

*Directions below!



 

Start by getting a really good helper. Once you've recruited your tiny helper, thoroughly mix together your butter, peanut butter, and sugars.


Next put in your egg and mix it up real good, followed by your vanilla. Mix again. Set aside.


Grab your tiny helper, and sift together all your dry ingredients.


Next, pour the dry mixture into the wet ingredients, and mix together until just combined.


Have your helper do a taste test to make sure things taste as they should. Cover your dough and refrigerate at least two hours. If you live where its freezing all the time like I do, you can put it outside for two hours.


Preheat your oven to 375 F. Take your dough out of the fridge.

I use my one teaspoon measuring spoon to scoop a taller rounded ball (see first picture). Roll all that deliciousness into balls, and roll each around in the sugar.


**I work in batches. Once they are all rolled, I put the ones that aren't cooking back in the fridge. Keeping them cold helps them stay fluffy while cooking.


Put those cuties on a tray, keep them about two inches from each other. Then take a fork, and GENTLY (don't you shove that poor cookie down) press each cookie in one direction, and then turn your fork and press in the other direction.


Before you pop them in the oven, put your chips on them. My kids like it best when I do both milk chocolate, and peanut butter chips. (see picture on the right above) My cookie OCD makes me flip all the chips over so that the flat side faces up. I do four chips per cookie because that's the right thing to do.


Pop these bad boys in the oven for 7-9 minutes. They will still look a little undercooked (see first picture above) but as long as they are golden brown on the bottom, you are good to go. Don't overcook these, we want soft cookies. Leave them to cool for just a few minutes, and then transfer to a cooling rack.


These cookies are soft perfection, and I really want to make them into mini ice cream cookie sandwiches!! Stay tuned!


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