Perfect Peanut Butter Cookies

Recipe by Lennie
READY IN: 23mins
YIELD: 50 cookies




  • Preheat oven to 375°F; have ungreased shiny cookie sheets ready.
  • In a large mixing bowl, with electric mixer, cream together the butter and sugars; next, beat in egg, peanut butter and vanilla.
  • In a smaller bowl, sift together salt, baking soda and flour (I do this through a sieve, not with a sifter).
  • With a wooden spoon, stir flour mixture into peanut butter mixture until a dough is formed.
  • If desired, you could stir in about 1/2 cup (or more) of chocolate chips now; I usually don't (even though I'm a chocoholic) as I often just want a pure peanut butter cookie with nothing else in it, not even peanut bits.
  • Stash dough in fridge while you clean up the dishes; this step isn't absolutely necessary but the fridge slightly firms up the dough, making it easier to work with.
  • Drop by heaping teaspoons onto cookie sheets and press down, criss-cross style, with a fork-- the classic peanut butter cookie look.
  • If fork sticks to cookies too much as you press down, lightly flour the fork.
  • Bake in preheated oven for 7 to 9 minutes, or until edges are slightly darkened (I like to cook these at 7-1/2 minutes).
  • Do not worry if they don't look done; cookies firm up as they cool and if you want chewier cookies it is very important not to overbake them.
  • Add an extra minute if you like crispier cookies.
  • Remove cookies from sheets after letting them rest on sheets for one minute, then let cooked cookies cool on racks.
  • Store cookies in a tin or in cookie jar (airtight containers are best).
  • I use a one-inch scoop to make the cookies; the approximate yield I get is 4-1/2 dozen cookies.


“When peanut butter cookies are requested in my home, this is the recipe I turn to. It's one of my favourites!”