Easy Peanut Butter Cookies
The other day I had a hankering for a cookie from my childhood. I remember my Mom used to make chocolate chip cookies, gingersnaps, boiled raisin cookies, and ... peanut butter cookies! I think these were my absolute fave cookies. Over the years, peanut butter cookies have become less common. With all the peanut allergies out there, it's no wonder we don't see these very often. But in the safety of our own home (no allergies here), these are cookies we absolutely love but just don't make very often. I pulled out this old recipe from my archives (the old, weathered recipe box from my youth) and got baking.
Peanut Butter Cookie Recipe
- 1/2 cup butter, softened
- 1/2 cup peanut butter (smooth)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
Preheat the oven to 350F.
Cream together butter and peanut butter. Add in sugars and mix well. Blend in the egg.
In a small bowl, mix the flour, baking soda, and baking powder. Add dry ingredients to the peanut butter mixture.
Chill the batter in the fridge for ten minutes. Chilling will help the cookies hold their shape while they cook. Meanwhile, line three cookie sheets with parchment paper or grease with butter.
Using a small cookie scoop, scoop up batter and then roll into balls using your hands. Place cookie balls on the cookie sheet well spaced out. Using a fork, press crisscrossing fork marks into the top of the cookies.
Bake for 10 to 12 minutes until lightly browned on the edges. The top of the cookies may look soft and not set, but don't worry as the cookies will set as they cool.
Makes 24 to 36 cookies depending on the size of the cookies you make.