Over the weekend I found myself craving cookies. I'd been texting with a friend on Saturday and she told me about the cookies she was making, after that I couldn't get cookies off my brain, thanks, Amy! When Sunday rolled around the cookies on my brain had turned into a full-blown craving for peanut butter cookies. I'm sure there are dozens of recipes for peanut butter cookies in my recipe box, including the one I grew up eating, but I wanted a soft cookie. I set out on a mission to find a recipe that would create soft cookies, but wouldn't create enough to feed a neighborhood of hungry teenagers.
In my search, on Pinterest of course, I came across a recipe from Two Peas & Their Pod for Soft Peanut Butter Cookies. The recipe said it made two dozen. The ingredients were simple and I had everything. Big bonus, because I'm not leaving the house on a Sunday afternoon for anything, not even to make cookies. Yep, this was the recipe for me.
This recipe turned out a delicious cookie and produced three dozen cookies, with a few tweaks. They are soft but have a good chewy texture. Hubby even likes them, so it's a win!
Soft Peanut Butter Cookies
(Recipe adapted from Two Peas & Their Pod)
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
Extra granulated sugar, for rolling cookies in
Preheat oven to 350 degrees F. Line a baking sheet parchment paper and set aside, skip this step if using a baking stone.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a second mixing bowl, cream together butter and peanut butter together until well combined. Add the sugars and beat until well mixed. Add in egg and vanilla extract and mix until egg is well incorporated. Add in the dry ingredients, a little at a time, until there are no flour streaks in the dough.
Using a 1-Tablespoon cookies scoop, cookie dough into balls, roll in granulated sugar, and place on prepared baking sheet, about 2-inches apart.
Bake the cookies for 12-14 minutes or until they have spread out and begun to crack slightly, and cookies are just set. Don’t overbake. Cookies will be slightly puffy in the middle and will flatten as they cool. Allow cookies to cool on the baking sheet 4-5 minutes, or until they have set up. Transfer to a cooling rack and cool completely. Store in an airtight container.