Last Updated on May 17, 2021 by smartkitchenpicks
Mmmm, peanut butter cookies. Let’s talk about peanut butter for a minute. As soon as kids are able to eat peanut butter, they do (usually in the form of a PB&J sandwich), and as soon as kids understand what “love” is, they immediately know that they love peanut butter. I mean, how can you not!!
I was a bit of an oddball growing up because I didn’t like jelly. As a matter of fact, I’m still not jelly’s biggest fan. But peanut butter? I’ve always loved peanut butter.
Rather than eating PB&J sandwiches, my mom would make me plain peanut butter sandwiches in my lunch. Double the peanut butter=double the deliciousness in my opinion.
Once kids get their hands on crunchy peanut butter cookies, they immediately want more. What else can be paired with peanut butter? Ritz crackers, apples, and, of course, chocolate.
I believe the first time I discovered the chocolate peanut butter flavor combo was when I tried chocolate peanut butter ice cream. My mom would buy the store-bought kind and then on occasion we would go to the nearby ice cream stand.
To say I was in love would be an understatement. That was the only flavor of ice cream I’d order for years to come. Peanut butter cookies bring me right back to those memories.
Only, of course, now I’m much more refined and instead of chocolate and peanut butter (which is still a winning flavor combo), I often enjoy peanut butter and cocoa almond butter. Now if only they’d start making THAT an ice cream flavor, but I digress…
What is cocoa almond butter, you ask? Only the best thing since Nutella! Yup, it’s THAT good. If you haven’t tried it yet, you HAVE to. Like, you don’t have a choice.
Go to Trader Joe’s or Walmart or wherever and pick yourself up a jar, and then come back to this post and thank me 🙂
You see the cookies in the picture? Yes well after making them and photographing them, I took them into work because I refused to eat them all by myself, and because I like sharing.
Everyone–I mean everyone–was asking me what “the chocolate” was.
What is that stuff?! It’s so good!
Oh, it’s cocoa almond butter.
This automatically made me sound like a refined baker who knows everything there is to know about baking, which couldn’t be further from the truth, but it’s how I felt. So anyway, I brought these cookies into work, people at them, people loved them, the end. ….until the next week when everyone was asking me to bring them in again!
Talk about #celebstatus. Except that I probably have a sum total of 15 coworkers so I’m not sure if that counts….
What I’m really trying to say is that you should make these and feed them to your coworkers, too. I’m trying to make Cookie Friday a trend without telling anyone.
Like, maybe if I just keep making cookies and bringing them in on Friday’s people will take a hint and start bringing in some of their own. Who can resist a cookie on a Friday? No one.
In fact, I believe everyone deserves one. Congrats for making it through the week—now go eat a cookie.
PS if you can’t find cocoa almond butter, no big deal–feel free to use regular chocolate instead.
Q. How to Store and Freeze Peanut Butter Cookies?
Ans: Everybody is going through tight working schedule and don’t have much time for baking. In that case, follow before baking process and keep the baking tray in the freeze until solid. Then put the frozen cookies in a Ziploc bag or airtight container for three months.
Q. How to bake frozen cookie?
Ans: Bake direct from freeze, no need to defrost the cookies. Add few extra minutes to bake.
Peanut Butter Cookies Recipe
Soft n’ Chewy Peanut Butter Cookies – Savory StyleCourse: SnacksDifficulty: Easy
1½ cup whole wheat flour
½ cup sugar
½ teaspoon baking soda
½ teaspoon baking powder
¼ cup unsalted butter
1 tsp vanilla
¼ cup milk (I used organic skim)
½ cup natural peanut butter
- Preheat the oven to 350°F; line parchment paper or silicone baking mat on the baking sheet
- In a large mixing bowl brown sugar, vanilla extract, peanut butter and unsalted butter whisk for 2 minutes by electric mixer; then beat the eggs. Whisk until mixture combined properly.
- In a separate bowl mix the dry ingredients; flour, baking soda, baking powder, ¼ teaspoon salt
- Combine dry ingredients mix into the wet ingredient mixture and mix them very well. Now slowly add milk and keep mixing
- Take small amount of cookie dough in hand and make a 1 inch ball and keep on prepared baking sheet. If you’ve more time, you can coat the ball in granulated sugar
- When you’ve done balls making process; take a fork and press dough balls that makes a criss-cross pattern.
- Before bake brush egg yolk on the cookies, it makes a nice golden brown cookie top
- Bake the cookies for 10-12 minutes or until the top become golden brown
- Remove baking tray from oven; after 5 minutes place the cookies on a wire rack and let them cool.
- Break a cookie find the crunchiness texture of the cookie. You can store your creamy peanut butter cookies in airtight container for a week
- You’ll get one dozen cookies by this measurement
- Make sure, butter, eggs, milk are in room temperature
- Must use both baking powder & baking soda, don’t choose one of them.