Hello, hello! I’m here with my most requested recipe ever ever ever. No matter how many different and unique things I try, when I ask people for their request…I get “Peanut Butter Cookies” in response. I’m not mad at that because I love them OH SO much!
If you follow me on instagram stories (which you totally should @styledbymadison1), you will notice that I bake quite frequently, at least twice a week in fact. Baking has always been one of my favorite things to do. I not only love the act of baking itself but more so I enjoy people’s responses and happiness from a homemade baked treat. In my opinion, what is better than a box of homemade peanut butter cookies? NOTHING (other than a glass of chilled white burgundy wine waiting for me when I get home, hint hint Austin).
I baked these peanut butter cookies for a friend and fellow fitness instructor, who willing subbed one of my classes last week when I was sick. Thank you, Whitney, for being so sweet! Also, one of my good friends and fellow baker, Travis, loves my peanut butter cookies. He gave me delicious oatmeal cream pies earlier this week, so I “owed” him peanut butter cookies!
Bakery-Style Peanut Butter Cookies
Adapted from Sallys Baking Addiction
- 1 cup butter, softened to room temperature
- 1 cup granulated sugar (plus more for rolling)
- 3/4 cup packed light brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup creamy peanut butter
- 3 cups all purpose flour + 2 tablespoons all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Cream butter and both sugars for 5 minutes, or until fluffy. Add in eggs one at a time and beat for 30 seconds after each egg. Stir in vanilla and peanut butter.
- Combine the dry ingredients in another bowl and then slowly add into butter mixture. Stir in until just combined (DO NOT over-beat this or you will have tough cookies).
- Roll into big balls (haha), I usually get about 1/4th cup of dough and roll into balls. Then roll into sugar. Continue until you have no dough leftover. Place balls on a plate, wrap tightly and place in the refrigerator for at least 3 hours. I like to leave them overnight to chill. This step is key to their fluffy deliciousness.
- Preheat oven to 350 degrees. Place balls on a greased baking sheet and push down with a fork to create crisscross effect. Bake for 10-11 minutes or until lightly brown. Do not over bake or they will not be soft. You’re going to think they are too gooey and not ready, but trust me: they will be ready after 10-11 mins! Take them out and let cool on a cookie sheet. ENJOY!