I have learned that a good peanut butter cookie is just a tad crisp on the outside and soft on the inside. Over the years, I’ve worked to perfect this peanut butter cookie recipe to achieve that. I’ve cut the sugar in half from the original recipe, and because it has peanut butter (hello, protein), it has to be semi-healthy, right? It’s a cookie I make for family and friends to rave reviews. Let me know what you think!
Leah’s Favorite Peanut Butter Cookie
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- 2 sticks unsalted butter (room temp)
- 1/2 c. brown sugar
- 1/2 c. granulated sugar (plus 1/2 c. for rolling)
- 2 eggs
- 1 1/2 c. peanut butter
- 2 1/2 c. flour (I use 1 c. whole wheat flour & 1 1/2 c. all-purpose flour)
- 1 t. baking soda
- 1 1/2 t. vanilla extract
- 1 t. Kosher salt (heaping)
Directions
In a Kitchen-Aid mixer, mix together the butter, sugars and peanut butter. Add eggs and vanilla. Then add flour, baking soda, and salt.
Roll the dough into 2 inch balls (for thicker cookies) and roll in sugar. Place on prepared baking sheet. Flatten with a fork.
Place in oven and bake for 12-14 minutes.
Yields approximately 3 dozen cookies.
