If I were only going to make one cookie for the rest of my life, it would be a classic peanut butter cookie. We didn’t make a lot of homemade cookies when I was a kid, but I do remember making a version of these, mostly because I was so excited to be able to make the fork marks in the top. The classic recipe I’m sharing with you today, from one of my grandmother’s Slovak-American cookbooks, is everything I remember loving from childhood. These beauties are crispy, easy to make, and stuffed with peanut butter flavor. Classics never go out of style for a reason, right?
I know that it’s Easter today, and if you have kids, your houses are probably overflowing with peeps and candy eggs and jelly beans and about a hundred too many of those plastic Easter eggs that you’re going to be finding around the house for months. I’ve tried to do more practical Easter baskets for our kids the past few years, with things I would need to get anyways, like gardening gloves and tools or bathing suits and sand toys. But somehow, those plastic eggs still end up being everywhere.
Maybe you’re having a classy brunch, or cooking a ham and deviled eggs and all the classic Easter things. I just got back from a week-long family ski trip, which was amazing and exhausting like all good family vacations are, so we are punting on the Easter stuff and going out to dinner.Whatever you’re doing on this Sunday, I hope it’s exactly what you want. And when you’re looking for a great, simple cookie, this recipe will be waiting for you.
These cookies are great any time of the year. They have so much peanut butter flavor, they’re basically begging to be dipped in a cup of milk. Or maybe drizzled in chocolate. Or crumbled up for an amazing pie crust. I think I’m going to have to revisit this recipe often to see all the amazing peanut butter treats I can make with them. But if you’re looking for a satisfying, classic cookie, these fit the bill perfectly. With a few ingredients and minimal prep time, these are perfect for satisfying your cookie craving. I’ll happily be bringing back these classics at my house all year long, and I’ll let my kids make the fork marks too.
- 8 tablespoons unsalted butter, at room temperature
- ½ cup brown sugar
- ½ cup sugar
- 1 egg
- 1 cup peanut butter
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- With a fork, mix together the brown and white sugars in a small bowl.
- In a large bowl and with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is light and smooth, about 2 minutes. Add the sugars and cream for 2 more minutes.
- Add the egg, peanut butter, salt, and baking soda, and mix on medium speed until the mixture is creamy. Add the vanilla.
- Add the flour and mix on low speed until the dough just comes together.
- Take about 2 tablespoons of batter and, using your hands, roll it into a ball. Place on one of the prepared cookie sheets, and repeat with the remaining dough. You'll have enough for about 36 cookies, so you could use 3 cookie sheets or make 2 batches.
- Press each cookie with a fork both ways until they are flattened into a circular shape. Bake for 15 minutes. Allow the cookies to cool on the cookie sheets for a few minutes, then remove them to a cooling rack.