Here are some of those good ol’ peanut butter cookies.
You know, the ones you roll in sugar and then press down with a fork.
Not too sweet.
Not too peanut-buttery.
And just thick enough.
This recipe is based off one that mimics the Starbucks peanut butter cookie.
I make mine a lot smaller than the big ones they sell at Starbucks. I roll the dough into a tablespoon-sized ball.
I like this recipe because it makes just the right amount. (about 12-24 cookies, depending on the size).
Also, my brother-in-law described them as having juuust the right amount of crunch.
I think you’ll agree.
old-fashioned peanut butter cookies
- ½ cup unsalted butter
- ½ cup JIF peanut butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 1/2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla
- In a mixer, blend butters and sugars together. Add egg.
- Add in flour and remaining ingredients. Roll into tablespoon-sized balls and roll in white sugar. Press down with a fork.
- Bake at 375 degrees for about 12-15 minutes. Keep checking them and take out when the edges begin to turn golden brown, and let them finish baking while they are cooling on the sheet.
Don’t worry if you bake these a bit too long, which will make them more hard than soft…
They are now perfect to dunk in milk or that late afternoon coffee.