People who know me know I despise the phrase, “The Only ____ Recipe You Will Ever Need,” BUT I am making an exception here. This is a classic peanut butter cookie recipe but using my absolute favorite peanut butter - Peanut & Co.s White Chocolate Wonderful. I rarely find it in the stores (I actually found it in Target of all places) but when I find it I stock up on it. I love Sally’s Bake Blog so I used her cookie recipe and just used this peanut butter. Enjoy!
Ingredients:
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup creamy peanut butter
- 3 cups + 2 Tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup granulated sugar, for rolling (optional)
What To Do
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.
- In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator.
- Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
- Roll balls of dough and roll into granulated sugar. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Place some hershey kisses in the center of the cookies if you wish (unwrapped of course). Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
- Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.