I’m just going to admit right now that I have a serious weakness for all things peanut butter. The smell, the taste, mixed with chocolate,basically peanut butter pretty much in all forms.
I realized that in preparation for this blog post, that I have not made too many peanut butter cookies over the years. I guess it always seemed that peanut butter cookies were always the same wherever I had them. Growing up my mom always made them rolled in granulated sugar and pressed the top down with the tines of a fork. Which is the exact way I’ve always seen them made. I’m not sure where that mark on peanut butter cookies came from. But I do know that when I made this particular recipe for the first time, that I had found my forever and always go to peanut butter cookie.
I have about 5-6 standard cookie recipes that I know will be crowd favorites. Ones that I can count on to be a hit at any gathering or an event I might be catering for. This cookie is unlike any peanut butter cookie I’ve ever tried. The cookie itself is a nice, thick cookie. Mmm, I love thick cookies. The outside has a slight crispiness, then when you bite into it, it is a melt in your mouth piece of peanut butter cookie heaven.
This recipe actually comes from Gwyneth Paltrow’s first cookbook, “My Father’s Daughter”. Who knew there would be an amazing cookie recipe in her book? Actually, I highly recommend buying the cookbook, there are so many amazing recipes. But back to the cookie. I made only slight adjustments to the recipe, ensuring that when you make this cookie, it will turn out to perfection, so let’s get started.
Preheat your oven to 350º. Measure out all of your ingredients and have them out at room temperature and prepare a baking sheet lined with parchment paper. In a medium bowl, whisk together 1 ¼ cups of flour, ½ tsp baking powder, ½ tsp baking soda and ½ tsp fine kosher salt. In the bowl of an electric mixer, cream together 8 T, or 1 stick of butter with ½ cup each of light brown sugar, and ½ cup dark brown sugar, along with ¾ cup of smooth peanut butter (I use Skippy). Add 1 large agg and mix well, scraping down the sides of the bowl. Then add 1 tsp of pure vanilla extract and mix well. Add the flour mixture in thirds and mix until smooth. Gently fold in the 1 ¼ cup of Reeses peanut butter chips.
Using a cookie scoop, scoop the cookie dough onto the parchment lined baking sheet, and space the cookies at least 1-2 inches apart. With the palm of your hand, gently and slightly flatten the dough. Do not press it down.
Bake the cookies for 10-12 minutes, rotating the sheet halfway through baking. Keep an eye on the cookies those last few minutes. Ideally you want the cookies just slightly under baked. Let the cookies cool on the baking sheet for 2-3 minutes, then transfer cookies to a cooling rack to cool completely.
This cookie is a softer cookie, so you’ll want to make sure that you let them rest on the baking sheet for those few minutes after. If you don’t, when you transfer them, they will likely fall apart. It’s imperative to let them cool completely to get the best end result for this cookie.