September 12, 2013 (updated July 10, 2022) by Zoë François | cookies, kids
Jump to Recipe Print Recipe
As you may know, my son (The Fabulous Baker Boy, as I call him on Instagram) baked his way to the bank this summer. You can read all about his baking adventures here. One of his customers requested peanut butter cookies and they turned out to be one of the most popular treats of the summer.
The recipe he chose came from David Lebovitz’s book Ready for Dessert. They are magnificent and easy, easy, easy to make. David has you refrigerate the cookie dough, which really does improve the texture and they don’t spread out or lose the crosshatch pattern. The Fabulous Baker Boy used Skippy peanut butter, per David’s request not to use a natural, freshly ground version. I couldn’t agree more, even though I prefer to eat the all natural kind. Peanut butter made with hydrogenated vegetable oils will hold their shape better and won’t be as greasy or dense. One thing we found is that the texture changed considerably with the amount of baking. If you want a softer cookie, as David describes, you want to err on the side of under baking slightly. Our cookies were more like peanut butter shortbread, because we made the cookies way bigger and baked them several minutes more, but we LOVED them like this. Maybe try a tray each way and decide which style you like better.
Peanut Butter Cookies
Peanut Butter Cookies
What's a more classic treat than peanut butter cookies? This easy recipe is full of tasty peanut butter and has the look, taste and feel we have all come to love from a peanut butter cookie.
No ratings yet
Print Recipe Pin Recipe Rate Recipe
Course: cookies, Desserts
Cuisine: Desserts
Author: Zoë François
Ingredients
- 1 ¼ cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup granulated sugar, plus extra for topping cookies
- ½ cup packed brown sugar
- 1 cup creamy peanut butter Avoid natural-style
- 1 egg, room temp
Instructions
In a stand mixer fitted with a paddle attachment, cream together the melted butter, sugar, brown sugar, and peanut butter until smooth. Beat in the egg. Add the flour mixture and mix until just combined.
Using a 1-inch cookie/ice cream scoop, portion out the cookie dough and line them up on a baking sheet. They can be tightly packed, because you’ll be refrigerating them. Once they are chilled you can easily move them apart onto multiple baking sheets.(I do this with most of my cookie dough, then I toss the chilled balls of dough into a plastic bag and freeze them. It is a great way to have cookie dough at the ready for a fast onset craving.)
Refrigerate the dough for at least a couple of hours or overnight. Once you are ready to bake, preheat the oven to 350°F. Line baking sheets with parchment and position the dough balls on the sheets so they have plenty of room to be smushed down.
Generously cover the dough balls with sugar.
Using a glass, smush the cookies until they are about 1/2-inch thick. If the dough is sticking to the glass add more sugar next time.
Make the crosshatch pattern with the tines of a fork.
Bake for 9 to 10 minutes (or up to 12 if you like a crisper version).
Tried this recipe?Let us know how it was!
Related posts:
Gluten-Free Peanut Butter Cookies made with Peanut Flour
Other treats from the Fabulous Baker Boy:
Scones
Cinnamon Rolls with ABin5 Brioche Dough
You might also like:
Love this classic flavour! Looks awesome!
Reply
Good for your son! These cookies look fabulous. I can’t remember the last time I had a pb cookie…I need to change that 😉
Reply
Such a classic cookie that you can never go wrong with!
Reply
It has been so long since I made peanut butter cookies and I was just a tad disappointed that they were more crumbly than chewy. These look perfect! A must try! And oh you are so lucky to have children who love to bake!
Reply
Hi Jamie,
I feel SO lucky that he loves to bake, and he’s already got great skills! 🙂
If you are looking for chewy, definitely try underbaking these, or they are a bit crumbly.
Cheers, Zoë
Reply
Your boy is too cute! And the cookies look amazing…
Reply
Your son is a natural! Look what a great job he did! And great choice – I adore David Lebovitz and you just can’t go wrong with one of his recipes!
Reply
So tasty on these fall days!
Reply
Awww, he’s sooo cute, all focused on his task 😉
I adore these cookies! You baked a perfect bunch for the weekend 😉
xx
RosaReply
Can’t wait to try this!
Reply
About how many cookies does a recipe yield?
Reply
Hi Jackie, this recipe makes 30 1-inch balls of dough. Happy baking!
Reply
