I think we can safely say that everyone loves peanut butter. Except maybe people who are allergic to it, and to them I say: I’m soo sorry. Luckily, the rest of us get to indulge in its creamy, nutty deliciousness in many different ways: on a sandwich, from a spoon, and, best of all, IN COOKIES!
I set out to create a peanut butter cookie recipe that fully embraced the peanut butter flavor, without any overpowering spices or other additions. A high ratio of brown sugar to granulated sugar complements the peanut butter flavor beautifully in these cookies.
A large amount of flour makes these cookie thick and soft in the middle, giving them the perfect texture for a peanut butter cookie. And just LOOK at those beautiful cracks.
Don’t use natural peanut butter in this recipe, as it has too many natural oils that aren’t emulsified with the butter and will prevent the mixture from coming together. You’ll need to chill the dough for at least 2 hours for the dough to become a more stable mixture and in order for the flavors to combine fully. I recommend that you make the dough the day before you want to bake the cookies and allow the dough to chill overnight, as this gives the best flavor.
Classically, a peanut butter cookie has a cross hatch and is rolled in granulated sugar before baking. These steps are both optional, but I think they give the cookies the perfect aesthetic!
Warning: you may need to make a double batch, as these won’t last long once you take the first bite. I would also recommend getting these in the oven as quickly as possible since the dough is pretty irresistible too. Good luck!