Peanut Butter Cookies have to be a classic in most homes. I can remember being young and waiting by the oven for the peanut butter cookies to be done. As a kid you already feel a bit special being able to make the ‘criss-cross’ pattern with the fork. Now you wait. You watch through the tiny window oven until they are done. Yum! Warm cookies fresh out of the oven are always the best. But the true test is how the hold up 30-minutes later. Still soft and chewy? Or hard and crunchy?
Delicious Rating: These didn’t stand up to the test of time. Hot out the oven they are soft and chewy. Smooth peanut butter taste and great dunked in milk. But 30 minutes or so later, or even the next day, super crunchy and hard. The consensus? Easy recipe to make & bake, good out of the oven, but won’t make again. Stick to my Soft & Chewy Peanut Butter Cookies made with Oatmeal and let me know what you think!
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Classic Peanut Butter Cookies
Author: CookEatDelicious.com
Prep time:
Cook time:
Total time:
Yields: 24 Cookies
- 1 cup butter, softened
- 1 cup peanut butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2½ cups flour
- 1 tsp baking powder
- ½ tsp salt
- 1½ tsp baking soda
- In a large bowl cream butter, peanut butter, and both sugars together with an electric mixer.
- Mix in eggs.
- In a medium bowl combine flour, baking powder, salt, and baking soda.
- Add dry ingredients into butter mixture.
- Stir batter so that all is combined well.
- Refrigerate for 1 hour.
- Preheat oven to 375 degrees F.
- Roll dough into 1-inch balls and place on a non-stick baking sheet.
- Using a fork, flatten each ball making a criss-cross pattern.
- Bake for 10 minutes.
- Cool on wire rack and serve.
- Sprinkle with sugar if you'd like.
2.2.6
By refrigerating the dough the cookie bakes more evenly and keeps that criss-cross pattern.
Enjoy!