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Chewy Peanut Butter Cookies

June 3, 2012

Over the years I have tried many peanut butter cookie recipes and never really found that one, you know, that one that you will make forever.   The one you dream about at night, and plot to make, even when you have a counter full of other treats.

Well I have come up with just that recipe and would love to pass it along to you.  I know you’ll be making these soon!  Maybe even today, right?

Here’s what you need:

1/2 cup butter, unsalted, at room temperature
1/2 cup Crisco, I use butter flavored
1 cup peanut butter, creamy, any brand, I use Skippy or Jiff
1 cup sugar
1 cup brown sugar
2 eggs
2-1/2 cups flour, all-purpose
1 tsp. baking soda
1/2 cup sugar for rolling the cookies in and a fork to make the crosshatch
In a small bowl combine the flour and baking soda and set aside.  Line a large baking sheet with parchment or a Silpat and set aside.
In the bowl of a stand mixer beat the butter and sugars until fluffy, about 3 minutes.
Add the peanut butter and eggs and beat until completely incorporated, scraping down the sides of the bowl as you go.
Add the dry ingredients and mix well, scrapping down the sides as you go.
Cover and chill for 30 minutes.
Preheat oven to 375 degrees.
Forming the cookies:
Place 1/2 cup sugar in a bowl.
Using a medium metal scoop or a spoon (making the dough balls about the size of a large walnut) scoop the dough and drop into the sugar.  
Roll around in the sugar to coat all sides and place on a parchment lined baking sheet. I usually use a bowl big enough to roll three cookies at a time, makes it go faster 🙂
Next, using a fork make the crosshatch in the top of the cookie by first dipping the fork into sugar (keeps it from sticking, especially as you get farther along) and then pressing down into the top of the dough ball.  I usually do the whole tray one way then the other, again for faster working and so I can get these baked and in my mouth. 
Bake for 9-11 minutes for chewy and 12 – 14 minutes for crispy cookies.  I usually go for a chewy middle and crispy outer edge and cook mine for about 12 – 13 minutes.  I also turn the pan halfway through cooking.
Let cookies sit on pan for about 2 minutes and then remove to wire rack or paper towels to cool.
Now you can pile them up and oooh and aaah over them, but try not to get crumbs in the camera as you shovel them in your mouth while trying to take pictures.  Oh, that was me not you?  Good Luck!
Serves – 36 approx.
Here is the handy printable – Chewy Peanut Butter Cookies
You can find me each week linking up to these wonderful blogs.

From → Cookies and Bars

  1. I've never made peanut butter cookies before, but these sound too fantastic to pass up!

  2. I love peanut butter but rarely make cookies from it. The idea of chewy peanut is irresistable to me! YUM!

  3. Nicola, They are super delish! You have to try them, they are super easy too 🙂 Thanks for stopping by.

  4. Debra, You'll have to give these a try, they are the only ones my husband ever asks for! They are delish! Thanks for stopping by

  5. Michelle,These are a classic! I always let me let ones make the fork indentations -something easy for their little hands to do.Laura

  6. Nothing better than a classic peanut butter cookie! Thanks for sharing on Southern Sundays!

  7. This is very similar to the recipe I use, and then I dip half of the cookie in chocolate. So good! Thanks for sharing at Must Try Monday!

  8. Chewy is my favorite style of pb cookies! Thanks for sharing, they look perfect in your photos!

  9. No fair…I'm cutting back for summer! lol!Thanks so much for linking up at I Gotta Create!<3 Christina

  10. Oh my, I have never had a PB cookie that had been rolled in sugar. I bet that is what makes these so good. Thanks so much for sharing on Tout It Tuesday!

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