I’ve made peanut butter cookies before. But I had yet to find the IDEAL peanut butter cookie, the one that stayed soft and fluffy no matter what. UNTIL NOW. This one, adapted from Sally’s Baking Addiction, IS that cookie. These things are like memory foam for your taste buds, and the cookies just melt away on the first bite. I made them for Krystopf for his birthday and quadrupled the batch so I’d have some to shove in the freezer for later and now I think I’ve found a new favourite.
Start with 1/2 cup butter that is nice and soft and chuck that in the bowl of your electric mixer. Tip in as well 1/2 cup brown sugar and 1/4 cup granulated sugar and start beating that.
Beat it for like five minutes. Honestly, it makes all the difference.
Next, whip in 3/4 cup creamy peanut butter.
Then crack in an egg, and 1 teaspoon vanilla extract. Mix it all up until it’s beautiful and smooth.
I took the time here to grab a package of Skor bits and I tipped in the whole package (for my quadrupled recipe – you might want to use less).
You can skip this if you’d prefer your cookies unadulterated.
In another bowl, whisk together 1/2 teaspoon baking soda and 1 1/4 cups all-purpose flour.
Slowly mix that in with your dough until fully combined – it won’t take long because your dough is already beautifully soft and fluffy. Chill the dough for at least 30 minutes so that you can handle it easily.
Preheat your oven to 350°F and line two baking sheets with parchment (though I recommend baking these one sheet at a time). Spread some granulated sugar onto a plate. Grab a pinch of cookie and roll it into a ball.
Plop it on the plate of sugar and roll to coat.
Shove it onto the baking sheet and flatten it with a fork.
Do that with all the rest – you will likely end up with about 24 cookies.
Bake for 8-9 minutes, one baking sheet at a time. The cookies will look totally underdone when you pull them out but resist the urge to continue baking. Let the cookies firm up on the baking sheet for about 5-10 minutes before letting them cool on a rack and they’ll be just fine.
These puppies will stay soft in an airtight container for about 10 days. But they haven’t lasted that long here so I can’t say that for sure.