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This peanut butter cookie recipe creates the most tender, flavorful cookies that perfectly balance sweet and salty flavors. With a rich peanut butter base and optional chocolate dip, these cookies have become my go-to treat for both everyday snacking and special occasions.
I first developed this recipe when my daughter requested something special for her school bake sale. These cookies consistently sell out first, and I've had countless requests for the recipe from parents and teachers alike.
Ingredients
- All Purpose Flour: provides the perfect structure while keeping cookies tender. Use a kitchen scale for exact measuring if possible
- Baking Soda and Baking Powder: work together for the ideal rise and texture
- Salt: enhances all flavors and balances the sweetness
- Unsalted Butter: must be truly room temperature for proper creaming
- Creamy Peanut Butter: creates that rich signature flavor. Commercial brands like Jif or Skippy work best in this recipe
- Light Brown Sugar: adds moisture and a subtle molasses flavor
- Granulated Sugar: helps create crisp edges while brown sugar keeps centers soft
- Milk: adds extra moisture for that super soft texture
- Vanilla Extract: deepens the flavor profile
- Egg: binds everything together and adds structure
- Semi Sweet Chocolate Chips: for dipping provide the perfect chocolate counterpoint to peanut butter
- Vegetable Shortening: helps the chocolate melt smoothly and creates the perfect dipping consistency
- Salted Peanuts: add wonderful texture contrast and enhance the peanut flavor
Step-by-Step Instructions
- Prepare Your Oven and Pans:
- Position your oven rack just above center and preheat to 375°F. This specific rack position ensures even baking without burning bottoms. Line two cookie sheets with parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients:
- Thoroughly whisk flour, baking soda, baking powder, and salt in a medium bowl. This even distribution of leavening agents is crucial for consistent texture throughout all cookies. Set aside while preparing wet ingredients.
- Cream Butter and Sugars:
- Using either a hand mixer or stand mixer with paddle attachment, beat butter and peanut butter until completely smooth. Add both sugars, milk, and vanilla, beating on medium high speed until the mixture lightens in color and becomes fluffy. This incorporates air for proper cookie texture. Add egg and mix until fully incorporated, but avoid overmixing.
- Combine Wet and Dry Mixtures:
- Switch mixer to low speed before gradually adding the dry ingredients. This prevents flour from flying everywhere and ensures gentle incorporation. Mix just until no flour streaks remain. Overmixing develops gluten, resulting in tough cookies.
- Shape and Stamp Cookies:
- Roll dough into 1 inch balls and place on prepared sheets, spacing 2 inches apart. Press with floured cookie stamps for decorative tops. Reapply flour to stamps every few cookies to prevent sticking. For traditional cookies, use the fork cross hatch method instead.
- Bake to Perfection:
- Bake for precisely 8 to 10 minutes until edges are just set but centers still look slightly underdone. This timing is critical for soft, chewy texture. Let cool on sheets for 5 minutes before carefully transferring to cooling racks.
- Optional Chocolate Dip:
- Once completely cooled, melt chocolate chips with shortening in 30 second microwave intervals, stirring between each until smooth. Dip cookie edges in chocolate and immediately sprinkle with chopped peanuts before chocolate sets.
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My personal favorite ingredient here is the light brown sugar. I once accidentally used all granulated sugar, and while the cookies were still good, they lacked that special depth of flavor and tenderness that makes this recipe truly outstanding. The brown sugar really is non negotiable for achieving that perfect chewy texture.
Storage Tips
These peanut butter cookies actually improve with time as the flavors meld together. Store in an airtight container at room temperature with parchment paper between layers to prevent sticking. For longer storage, freeze baked cookies in a single layer before transferring to a freezer container. Thaw at room temperature for about 30 minutes before serving.
The unbaked dough also freezes exceptionally well. Form dough balls, place on a baking sheet to freeze solid, then transfer to freezer bags. When ready to bake, no need to thaw just add 1 to 2 minutes to the baking time.
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Perfect Pairings
These cookies create a memorable dessert when served slightly warm with a scoop of vanilla ice cream on top. The contrast between warm cookie and cold ice cream is absolutely divine. For a more sophisticated dessert, sandwich softened coffee ice cream between two cookies and refreeze for homemade ice cream sandwiches.
A tall glass of cold milk is the classic pairing, but these cookies also complement hot beverages beautifully. Try serving with a cup of coffee with hazelnut syrup or a rich hot chocolate for an extra indulgent treat.
Troubleshooting Tips
If your cookies spread too much during baking, your butter was likely too warm. Refrigerate the dough for 30 minutes before baking. For cookies that don't spread enough, try flattening the dough balls slightly more before baking.
The chocolate dipping process can sometimes be tricky. If your chocolate seizes or becomes too thick, add a tiny bit more shortening and reheat briefly. Work with small batches of melted chocolate, as it's easier to maintain the proper consistency.
Frequently Asked Questions
- → Can I use crunchy peanut butter instead of creamy?
Yes, you can substitute crunchy peanut butter for creamy. This will add texture to your cookies with small peanut pieces throughout. The measurement remains the same (1 cup), but expect a slightly different texture in the final cookie.
- → How do I know when the cookies are done baking?
The cookies are done when the edges are just beginning to set but the centers still look soft and slightly underbaked, typically after 8-10 minutes at 375°F. They will firm up as they cool, resulting in that perfect chewy texture. Overbaking will make them crispy rather than soft.
- → What if I don't have a cookie stamp?
If you don't have a cookie stamp, simply use the traditional cross-hatch method. Dip a fork in cold water and press it onto the cookie dough ball, making a criss-cross pattern while slightly flattening the cookie. This not only decorates the cookie but helps it bake evenly.
- → Can I freeze the cookie dough?
Yes! Roll the dough into balls, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag for storage up to 3 months. When ready to bake, place the frozen dough balls on baking sheets, let them thaw slightly while the oven preheats, then stamp and bake, adding 1-2 minutes to the baking time.
- → Is the chocolate dip necessary?
The chocolate dip is optional but adds a delicious dimension to the cookies. The peanut butter cookies are excellent on their own, but the combination of chocolate and chopped peanuts creates a wonderful flavor contrast. You can dip half the batch and leave the rest plain for variety.
- → What can I substitute for vegetable shortening when melting chocolate?
You can substitute coconut oil in equal amounts for the vegetable shortening when melting chocolate. Alternatively, use good quality chocolate chips that melt smoothly without additives, or try a chocolate melting wafer product specifically designed for dipping.