Peanut Butter Cookies: Perfect Classic Taste Unveiled
Dive into History to catch the Classic Taste
Peanut butter is a global phenomenon, enjoyed in various ways from classic sandwiches to creative desserts. New varieties with different flavors and textures are constantly being developed.
Believe it or not but earlier peanut butter wasn’t as smooth as what we’re used to today. The invention of a peanut butter machine in 1903 by Dr. Ambrose Straub and the rise of companies like Krema Products in 1908 helped make peanut butter more accessible and commercially successful.
During World War I and II, with meat shortages, peanut butter consumption rose due to its affordability and protein content. Peanut butter continued to gain popularity throughout the 20th century. So, the next time you spread peanut butter on your bread, take a moment to appreciate this delicious food with a surprisingly long history!
Here’s a recipe for some truly tasty peanut butter cookies that are soft, chewy, and bursting with peanut butter flavor:
- 1 ½ cups (188g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened at room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 cup (250g) creamy peanut butter (see tip below)
- 1 large egg, at room temperature
- 1 ½ teaspoons pure vanilla extract
Optional Additions (choose one or mix and match):
- ½ cup chopped semisweet chocolate chips
- ½ cup chopped Reese’s Pieces
- ½ cup chopped peanuts
- ¼ cup flaked sea salt (for sprinkling on top)
Baking Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Cream softened butter and sugars in a large bowl until fluffy. Beat in peanut butter.
- Add egg and vanilla extract, beat until fully incorporated.
- Gradually mix dry ingredients into wet ingredients until just combined. Avoid over-mixing.
- Gently fold in optional additions.
- Scoop dough into rounded tablespoons, roll into balls, and place on baking sheets.
- Press a criss-cross pattern onto each cookie using a fork dipped in water or sugar. Optionally, sprinkle with flaked sea salt.
- Bake for 10-12 minutes until edges are golden brown and centers are slightly soft.
- Cool cookies on baking sheet briefly, then transfer to wire rack to cool completely.
- For chewier cookies, use only light brown sugar. For a crispier texture, use half light brown sugar and half granulated sugar.
- Creamy peanut butter works best in this recipe, but you can also use natural peanut butter if you prefer a chunkier texture. Just make sure to stir the natural peanut butter well before using.
- Let your cookie dough chill in the refrigerator for at least 30 minutes before baking. This will help the cookies spread less and create a chewier texture.
- Freshly baked cookies are always the best, but you can store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage
Get adventurous with different nut butters like almond or cashew.
Consider incorporating chocolate chips, pretzels, Reese’s Pieces, or swirls of Nutella.
For the holidays, add festive sprinkles or drizzle with colored melted chocolate
Can I substitute natural peanut butter for regular peanut butter in cookie recipes?
Yes, but be cautious of oil separation and adjust the recipe accordingly.
How can I prevent my peanut butter cookies from spreading too much?
Chilling the dough before baking can help cookies retain their shape.
Can I freeze peanut butter cookie dough for later use?
Absolutely! Freeze the dough in pre-portioned balls for quick and easy baking in the future.
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