How to Make Homemade Peanut Butter Cookies
Here’s a brief overview of what you can expect when you make peanut butter cookies from scratch:
1. Make the dough: Beat the butter, peanut butter, and sugars together. Beat in the eggs. Sift the dry ingredients together, then add to the wet mixture.
2. Roll into balls: Chill the dough to make it easier to work with. Roll the dough into balls, place on a baking sheet, flatten with a fork, and make a criss cross pattern.
3. Bake the cookies: Bake the cookies until golden, then cool on a wire rack.
FUN FACTS!
Early peanut butter cookies were either rolled thin and cut into shapes, or else they were dropped and made into balls; they did not have fork marks. The first reference to the famous criss-cross marks created with fork tines was published in the Schenectady Gazette on July 1, 1932.
The peanut butter cookie was invented in the early 1910’s by George Washington Carver.
FREQUENTLY ASKED QUESTIONS
WHY DO THE PEANUT BUTTER COOKIES HAVE FORK MARKS?
Putting the hash marks in the cookie dough balls actually flattens them for more even baking. Without being pressed, the cookies will not cook evenly. And nobody likes a cookie that’s half burnt and half raw.
HOW TO GET THE PERFECT FORK MARK PATTERN?
To get the perfect fork mark/ crisscross pattern try using skewers instead of a fork. I used my trusty wooden skewers, snapped a few in half, lined four up and pressed down. It took more time but I got the picture-perfect cookies of my dreams. A fork works well too of course, try to use one with long tines. For a clean release pull the fork away instead of lifting up, or it you’re using the skewers try twisting them.
To get the perfect fork mark/ crisscross pattern try using skewers instead of a fork. I used my trusty wooden skewers, snapped a few in half, lined four up and pressed down. It took more time but I got the picture-perfect cookies of my dreams. A fork works well too of course, try to use one with long tines. For a clean release pull the fork away instead of lifting up, or it you’re using the skewers try twisting them.
SHOULD YOU CHILL THE DOUGH BEFORE BAKING?
Nope, there’re no need to chill the cookie dough but if you want to make the dough ahead and chill it the cookies will bake up just as nicely.
WHAT’S THE BEST PEANUT BUTTER TO USE FOR THESE COOKIES?
- For best results I use a smooth, salted peanut butter.
- There’s no need to use a sweetened peanut butter but if that’s what you have on hand it will work just fine, you make want to decrease the sugar by 2 tablespoons though.
- Any brand that you enjoy the taste of plain will be a great for this peanut butter cookie recipe!
Peanut Butter Cookies
Equipment
- 1 Baking Pan
- 1 Parchment Paper Tear sheet to cover Baking Pan
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup peanut butter
- 1 large egg
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cup all-purpose flour
- 1 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F.
- Line 2 large baking sheets with parchment paper.
- With an electric hand mixer, cream together the butter, granulated sugar, and brown sugar. Add the peanut butter and egg and mix until combined.
- In a separate bowl, add baking powder, baking soda, salt, and flour (sift flour once measured). Add to the peanut butter mixture, mix until combined.
- Form dough into 1″ balls. Place the balls about 3-inches apart on the prepared baking sheet. Flatten in a crisscross pattern using a fork.
- Bake one sheet at a time for 8-9 minutes until peanut butter cookies just start to turn golden at the base.
- Remove from the oven and allow peanut butter cookies to cool 5 minutes then transfer on a wire rack.
Notes
If your peanut butter is not on the salty side add 1/4-1/2 tsp salt to the batter.
