Prep 20 mins
Cook 10 mins
I got this recipe from a wife of a co-worker. The recipe is called "Peanut Butter Cookies" but they are honestly the best peanut butter cookies that I have ever tasted in my life. I have not made these myself before because my boyfriend isn't crazy about peanut butter cookies so I do not know how much the recipe will make so I am going to give it my best estimated guess. For all of you peanut butter cookie lovers, I really hope that you enjoy this recipe as much as I did.
- 118.29 ml unsalted butter (1 stick)
- 236.59 ml packed light brown sugar
- 177.44 ml jiffy creamy peanut butter (must be Jiff only)
- 1 egg
- 2.46 ml vanilla
- 295.73 ml flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- granulated sugar, to roll dough in
- In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
- Add egg and vanilla, beat well.
- Stir together flour, baking powder, baking soda, and salt.
- Gradually add to peanut butter mixture, beat until well blended.
- Heat oven to 350 F.
- Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
- Place on ungreased cookie sheet.
- With the tines of a fork, flatten ball.
- Flatten again in opposite direction, forming crisscross marks.
- Bake 9 to 10 minutes until light brown and cookie is set.
- Cool slightly, Remove from cookie sheet to wire rack.
- Cool completely.
- Tips: Only use real butter and Jiff Peanut Butter.
- Don't overcook.
- Use Air cookie sheets for baking.
Yummy! I had to add a little extra flour but the outcome was exactly as described - soft and chewy. I think I prefer a richer, more peanutty cookie, but these were delicious nonetheless.
I increased the quantities and made 10 dozen. This is a wonderful recipe. I went ahead and rolled all the dough into balls and froze. Whenever we need more, I thaw the dough on the pan, then bake. There wasn't a photo available so I added the one at the top.
I got 32 cookies of different size (3-4 inches) from this recipe - just covering the 'estimated guess' part. I used dark brown sugar and store-brand peanut butter. I'm not sure why Jiff is called for, as this recipe made an amazingly soft, peanutty-tasting cookie. The only caveat with this is to be really careful if you're going to give any to coworkers or friends/ family: I wrapped a half dozen for someone and ended up with 3 whole cookies, and a LOT of crumbs. They're that soft. Excellent though!