Description
This traditional recipe will bring back the nostalgic days of childhood when grandmothers would bake up large batches of classic peanut butter cookies and fill up their cookie jars.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 2 large eggs
- 3 teaspoons pure Mexican vanilla (or vanilla extract)
- 1 cup Skippy creamy peanut butter
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons cornstarch
- 3 cups all-purpose flour
- 1/4 cup granulated sugar, for rolling and sprinkling
Instructions
- Adjust oven rack to the middle position. Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter, granulated sugar and light brown sugar. Mixture should be a bit fluffy and well combined.
- Add eggs and vanilla to the mixing bowl. Mix until incorporated.
- Add peanut butter and mix well.
- Add salt, baking soda, baking powder and cornstarch. Briefly mix.
- Add the flour and mix well until all ingredients are fully combined. Halfway through the mixing process scrape the sides of the bowl with a spatula to ensure all ingredients are fully incorporated.
- Use a cookie scoop to form small balls of cookie dough. Roll each ball in a bowl filled with granulated sugar. Place the balls on baking trays lined with silicone baking mats or parchment paper. Use a fork to make a criss-cross pattern on the top of each peanut butter cookie.
- One tray at a time, bake for 10 minutes or until peanut butter cookies start to become ever so slightly golden around the edges. Remove baking tray from oven and sprinkle the top of each cookie with a pinch of granulated sugar. Allow the peanut butter cookies to cool for 10-12 minutes on the tray before transferring the cookies to a cooling rack.
- Enjoy your peanut butter cookies!
Notes
Store classic peanut butter cookies in Ziplock bags or an air-tight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack, Dessert
- Method: Oven
- Cuisine: American