Very very easy to make, these classic cookies won’t disappoint. I love changing up the recipes, however, this iconic cookie did not require too many changes.
I chill my dough between 1.5-2.5 hours. Not only does it make it easier to work with, it also hydrates the flour which controls the spread of the cookie and contributes to the chewiness.
I slightly simplify the process by not whisking the flour with the baking powder, soda and salt. The new approach pastry chefs utilize is to whip those at the same time as you whip your butter and sugar. This way it’s easier, it gets better incorporated as well as there’s less chance of overmixing the flour when you fold it in at the very end.
Last but not least I experimented with the sizes as well as the finishing touches on the cookies. Chocolate chip cookies, in my opinion, 100% benefit from being made larger. We are talking 3 TBSP volume measure big! This results in the exterior having time to crisp up while the middle stays soft and chewy. With peanut butter cookies, I’m not sure if they actually benefit from a large size. I could not reach a conclusion. Larger 3 TBSP measure resulted in slightly chewier cookies, however, these cookies are not too sturdy and I found that 1.5 TBSP measure made them easier to handle and more therefore practical. The classic criss-cross pattern is a staple with these cookies and I preferred the look a lot more than a cookie just pressed with the jar. But the addition of chocolate chips was my favourite. Either way, whatever option you choose – you can’t go wrong. These cookies are chewy, tender, slightly crisp around the edges and absolutely delicious.
Peanut butter and chocolate, what could be better?! Classic criss-cross pattern I tested different sizes – 1.5 TBSP volume measure and 3 TBSP volume measure. I also did a classic fork imprint, chocolate chip variation and a cookie flattened with a jar
Place peanut butter, butter, sugars, vanilla, baking soda, baking powder and salt in a bowl of your stand mixer. Beat on low to combine, increase the speed to medium-high and beat for 3-4 minutes until light, fluffy and smooth. Be sure to stop and scrape the sides of the bowl half-way through the process. With the mixer running, add the egg and beat on medium until incorporated.
Lower the speed to low and add the flour. When the flour is about 75% combined stop the mixer. If using additions, add at this time. Scrape the sides of the bowl. Mix until everything is just combined, do not overmix. Shape the dough into a disc, wrap it with plastic wrap and refrigerate for 1.5-2.5 hours. This will hydrate the flour, control the spread of the cookie and improve the texture.
Preheat the oven to 350. Shape your chilled cookies using an ice cream scoop. Then roll each cookie between your palms into a smooth ball. The classic peanut butter cookie is typically made using 1.5 TBSP volume ice cream scoop and it works great. You can also make an extra large cookie using 3 TBSP volume ice cream scoop measure. Both work but 1.5 TBSP-sized cookies are sturdier.
Press down each cookie with a fork in a criss-cross pattern. For larger cookies, press down with a little jar first before making the criss-cross pattern (put parchment on top of the cookie to avoid sticking.) You can garnish the cookies with extra chocolate/peanut butter chips on the top, if desired.
Place the cookies on a non-stick baking sheet leaving room between them to account for the spread. Bake 9-10 minutes for 1.5 TBSP sized cookies or about 11 minutes for 3 TBSP sized cookies. The cookies will be puffed and slightly golden. Remove from the oven and leave the cookies on the baking sheet for exactly 5 minutes. This will ensure the crumb sets and the cookie does not crumble. After 5 minutes, the cookie will still be quite delicate - very gently (I used a spatula) transfer the cookies to a wire rack to finish cooling. You can cool them completely or enjoy while they are still a little bit warm.
Ingredients
Directions
Place peanut butter, butter, sugars, vanilla, baking soda, baking powder and salt in a bowl of your stand mixer. Beat on low to combine, increase the speed to medium-high and beat for 3-4 minutes until light, fluffy and smooth. Be sure to stop and scrape the sides of the bowl half-way through the process. With the mixer running, add the egg and beat on medium until incorporated.
Lower the speed to low and add the flour. When the flour is about 75% combined stop the mixer. If using additions, add at this time. Scrape the sides of the bowl. Mix until everything is just combined, do not overmix. Shape the dough into a disc, wrap it with plastic wrap and refrigerate for 1.5-2.5 hours. This will hydrate the flour, control the spread of the cookie and improve the texture.
Preheat the oven to 350. Shape your chilled cookies using an ice cream scoop. Then roll each cookie between your palms into a smooth ball. The classic peanut butter cookie is typically made using 1.5 TBSP volume ice cream scoop and it works great. You can also make an extra large cookie using 3 TBSP volume ice cream scoop measure. Both work but 1.5 TBSP-sized cookies are sturdier.
Press down each cookie with a fork in a criss-cross pattern. For larger cookies, press down with a little jar first before making the criss-cross pattern (put parchment on top of the cookie to avoid sticking.) You can garnish the cookies with extra chocolate/peanut butter chips on the top, if desired.
Place the cookies on a non-stick baking sheet leaving room between them to account for the spread. Bake 9-10 minutes for 1.5 TBSP sized cookies or about 11 minutes for 3 TBSP sized cookies. The cookies will be puffed and slightly golden. Remove from the oven and leave the cookies on the baking sheet for exactly 5 minutes. This will ensure the crumb sets and the cookie does not crumble. After 5 minutes, the cookie will still be quite delicate - very gently (I used a spatula) transfer the cookies to a wire rack to finish cooling. You can cool them completely or enjoy while they are still a little bit warm.
