The Very Best Peanut Butter Cookies
Crispy on the outside, soft and tender on the inside….these are the Very Best Peanut Butter Cookies you’ll ever make from scratch with a secret ingredient that will knock your socks off. Buttery, peanut-y and oh so sweet…..I like to dip, drizzle and dunk in chocolate. Because chocolate and peanut butter is just perfection.
The best laid plans….I’ve said it before. I made these cookies back in December and planned to post them before Christmas so you could wow your friends and family with your baking genius but life got in the way. And then I just wanted to chill….enjoy the holidays….spend some much needed time with friends and family…..and live my life. Sometimes that means taking a break from cooking, sharing and more cooking and sharing. And I’m sorry but….I’m not, too. I think you get it. But now….I’m back with the cookies and it may not be the best time to share while everyone is on their new year diet but cookies always have a place in your life. Deprivation is not the key to successful weight loss so bake the cookies….eat a few of the cookies….and share the rest. This will be hard to do in this case because these are seriously the VERY BEST Peanut Butter Cookies you will ever make. I’m not even kidding a little bit.
I always thought I didn’t like Peanut Butter Cookies because they always seemed dry and chalky. The texture thing was a thing for me and I just wanted something that had a bit of crunch outside with a soft, buttery inside. Guess what? That’s really hard to do with peanut butter!!! But I managed to crack the code with this one and was so happy with the results I dipped some in chocolate and sprinkled with chopped peanuts to celebrate! Then, I drizzled the rest of the chocolate over the rest of the cookies…..because chocolate and peanut butter are so wonderful together. Really. Don’t you agree? If you don’t, just don’t tell me. Tell me what I want to hear. 🙂
Now, here’s the sticky part….remember how I said I made the Very Best Peanut Butter cookies back in December. And I took the pictures, uploaded them to my blog and then went on Christmas’ing……I didn’t file the recipe. I wrote it down and put it in a safe place….so safe I couldn’t seem to find it anywhere. So, I had get back in the kitchen….and recreate the recipe which was much easier because I already knew what I did WRONG….so I just didn’t do that stuff again. But I did remember to add the secret ingredient that boosted the flavor to epic proportions……hellooooo, espresso powder!
And…..as in everything in life….once I had the recipe recreated, yet again, the recipe notes for the Very Best Peanut Butter Cookies reappeared. Isn’t that the limit? But whatever….all is good in cookie world….I recreated a classic….twice and made it the very best. It’s a close second to these Neiman Marcus Chocolate Chip Cookies because, well, Chocolate Chip Cookies are and always will be #1 in my book. And if you’re looking for another classic cookie recipe you have to try these crisp and chewy Oatmeal Raisin Cookies….an oldie but goodie from the beginning of my blogging days. And I even have one for my gluten free friends….although, these easy Peanut Butter and Jelly Thumbprints quickly became one of MY favorites, too!
The Very Best Peanut Butter Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup creamy peanut butter
- 8 tablespoons unsalted butter room temperature
- 1 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces chopped dark chocolate
- Chopped peanuts if desired
- Preheat the oven to 325 degrees and line a baking sheet with parchment.
- In a large bowl, whisk together the flour, espresso powder, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer, beat together the peanut butter and butter on medium speed until thoroughly combined. Slowly add the sugar to the bowl and continue beating until light and creamy.
- Turn the mixer to low and add the egg to the bowl. Beat to combine. Add the vanilla and continue mixing until combined scraping down the sides of the bowl with a rubber spatula as needed.
- With the mixer on low, slowly add the flour to the the bowl and beat to combine. Continue mixing the dough for an additional 2-3 minutes.
- Using a cookie scoop or tablespoon, drop 2 tablespoon scoops of dough onto the prepared baking sheet approximately 2-3 inches apart. Using a fork, press the dough down to form the crosshatch design.
- Bake the cookies for approximately 13-15 minutes, turning the baking sheet halfway through cooking time. (For softer cookies baking for 13 minutes, crispier bake for 15). Repeat steps 6 and 7 with any remaining dough until all the cookies have been baked.
- Transfer the cookies to a baking sheet to cool completely.
- While the cookies cool, melt the chocolate in a microwave safe bowl by heating in 30 second increments at full power stirring in between each interval until smooth.
- Dip the cookies into the chocolate (and sprinkle with chopped peanuts, if desired) then transfer to a baking sheet lined with parchment to set.
Cookies can be baked up to 5 days in advance and stored in an airtight container at room temperature. Dough can be made and frozen in an airtight container for up to 2 months.
Espresso powder can be found in most well stocked grocery stores. My favorite is by DeLallo Foods.