This post was sponsored by the Texas Peanut Producers Board
Are there many things more comforting than a good, homemade peanut butter cookie? I think not! There’s something just so good about this simple treat, and today I’m sharing my classic peanut butter cookie recipe. These rich, soft, and chewy peanut butter cookies will melt in your mouth and become your go-to recipe for classic peanut butter cookies. I’ve got the full Rich & Chewy Peanut Butter Cookie recipe along with some of my cooking tips below so you can see a step-by-step of the method, or you can Jump to Recipe when you are ready to cook. But first, if you’re like me and love to know where your food comes from and just how it’s made, I’ve got some really cool information on Texas Peanuts that I learned during this week’s influencer tour with the Texas Peanut Producers Board.
I was invited to Lubbock, TX by the Texas Peanut Producers Board to learn more about peanut farming, nutrition, health benefits, and so much more. We were also graciously hosted by several local businesses, restaurants, farmers, and vintners to learn more about West Texas agriculture and the history and culture of Lubbock (while eating and drinking fabulously). Stay tuned for more recommendations and reviews related to these local businesses, wineries, and restaurants in the months ahead, but today we focus on peanuts and peanut recipes!
Cool facts about peanuts
Did you know?
- Peanuts and sustainability: peanuts require 16 times less water than almonds to produce 1 oz. (5 gallons vs. 80 gallons).
- Peanut and peanut butter consumption has been linked to improved weight maintenance and loss.
- A recent review published by the European Journal of Preventative Cardiology found that regular peanut consumption was associated with 36% reduced risk of CVF & 23% reduced mortality risk.
- Peanuts contain more protein than any other nut (7 grams per serving!).
Learn more mind-blowing facts about peanuts in my post on the Texas Peanut Blogger Tour last year.
Peanut versatility in cuisine
Peanuts can be used in so many different ways culinarily! It makes this superfood that much more super in my book!
More peanut and peanut butter recipes to pin:
- Peanut Butter Cookie Ice Cream Sandwiches recipe (a great variation on today’s recipe)
- Thai-Style Coconut Peanut Chicken Stir Fry recipe
- Kickin’ Texas Peanut Brittle recipe
- Perfect Peanut Butter Fudge
- Vegetarian Banh Mi Bowls recipe
- After School Snack Idea: PBJ “Sushi”
- No Bake Special K Bars with Peanut Butter and Chocolate
And now for today’s new peanut butter cookie recipe! I’m sharing some cooking tips for making the cookies first, but you can also Jump to Recipe by clicking this link.
Rich and Chewy Peanut Butter Cookies recipe tips
You start by mixing the butter, peanut butter, brown sugar, granulated sugar, egg, and vanilla extract with an electric mixer until creamy.
Add in some flour, baking soda, baking powder, and salt and mix until everything thoroughly combined. Cover and refrigerate the cookie dough for 2 hours.
After your dough is done chilling, preheat your oven to 375 degrees. Shape the dough into 2” balls, and place them 3” apart on ungreased baking sheets. You can fit 8 cookies on each sheet this way (the batch will make 16 total cookies), in rows of 3, 2, and 3 again.
Flatten the cookies with a fork in the traditional peanut butter cookies crisscross pattern. You don’t need to get them too thin/flat, as they will flatten and expand a bit more while baking.
Bake the cookies in the pre-heated oven until the edges just barely start to become golden brown (about 9-10 minutes). They will continue to cook on the baking sheet after you pull them out (while they’re cooling), so be careful not to over-bake them thinking they look too soft. This process will ensure you have soft and chewy cookies!
After removing the cookies from the oven, allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Here’s the recipe for my Rich and Chewy Peanut Butter Cookies! Enjoy!
- 1/2 cup butter softened
- 3/4 cup creamy peanut butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Mix butter, peanut butter, brown sugar, granulated sugar, egg, and vanilla extract with an electric mixer until creamy. Add in flour, baking soda, baking powder, and salt and mix until thoroughly combined. Cover and refrigerate the dough for 2 hours.
- Preheat oven to 375 degrees F. Shape dough into 2” balls, and place 3” apart on ungreased baking sheets. Flatten the cookies with a fork in the traditional peanut butter cookies crisscross pattern, then bake in the pre-heated oven until the edges just start to become golden brown, about 9-10 minutes.
- Remove from the oven and cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Irene Gale says
I finally was able to locate recipe. Why do u make so hard find? Why can’t u out on Instagram where I found u but only pictures. I could not. Find blog or link to recipe
Ramona Cruz-Peters says
I am sorry you had so much trouble finding it… it was certainly not intentional. My blog link (fabeveryday.com) is usually stored in my Instagram bio, and the website should be really easy to find with a google search. I hope you enjoy the recipe!