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Weather: a stunning clear and warm day. Photographed some magnificent caribou this afternoon.
What I’m listening to: NFL Football
I crave peanut butter cookies more than any other cookie. More than oatmeal, more than frosted sugar cookies, and yes, even more than classic chocolate chip (ah, but I love them all). But, this also means that I’m very discriminating about my peanut butter cookies. I don’t want just any standard peanut butter cookie. I crave perfect peanut butter cookies.
My readers know that I don’t use words like “best” or “perfect” lightly. In fact, this is the very first time I’ve ever used the word “perfect” in a recipe title. When I say a recipe is perfect what I’m saying is that there is nothing I would change about it, nothing I find lacking. I’m saying that when it comes time to make peanut butter cookies in my house, I will pull out this recipe each and every time. The search is over. For me, these are the ultimate – crackly and beautiful on top, crisp and chewy on the edges, and gooey and peanut buttery throughout. If there are any leftover, they stay chewy and soft for days… but they won’t last that long.
Now, I will say that Pastor Alaska’s idea of a perfect peanut butter cookie includes chocolate chips. But, the day I made these to photograph, we had this conversation:
Pastor Alaska: Those are the best peanut butter cookies I’ve ever had. [after just finishing off three of them with a tall glass of milk]
Maya: I thought you didn’t like peanut butter cookies without chocolate chips?
Pastor Alaska: I normally don’t, but those are amazing.
Ladies and gentlemen, I believe we have our first cookie convert. Who’s next?
Adapted from Smitten Kitchen
Ingredients
- 1-1/4c all-purpose flour
- 3/4t baking soda
- 1/2t baking powder
- 1/4t salt
- 1/2c butter, softened
- 1c peanut butter (creamy or crunchy, your preference)
- 3/4c sugar + more for rolling cookies
- 1/2c firmly packed brown sugar
- 1 large egg
- 1T milk
- 1t vanilla
Instructions
- Preheat oven to 350. Line two baking sheets with parchment paper.
- In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and peanut butter together until smooth and fluffy. Add the sugars until combined, then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.
- In a small bowl, put a few tablespoons of sugar for rolling your cookies. Using a medium cookie scoop, portion out your dough and roll each ball into the sugar until coated on all sides. Place on baking sheet, allowing room for the cookies to spread out while baking.
- Bake for 10-12 minutes (mine were perfect at 11), being careful not to overbake. The cookies will look slightly underdone in the center, but they are not. They will set up as they cool.
Notes
I always bake off half the batch of dough, then refrigerate the rest of the dough to bake the next day. The cookies in the photos were from the dough that had been refrigerated about 24 hours.
Are you wondering why there's no classic fork marks on the top of my cookies? This is because that method was started to help the cookies flatten out while baking. I found that this recipe didn't need help to flatten and that they were just perfect without the fork intervention. :)
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[...] ItHere’s the recipe… GO. BAKE THEM [...]