This classic Peanut Butter Cookie is always a treat for kids and adults alike! I also have the traditional Peanut Butter Cookie Recipe which is rolled in sugar if you prefer that classic recipe! As always, make sure you have the Ultimate list of the world’s BEST cookies!
Peanut Butter Cookies
I discovered this recipe in an old church cookbook where it is called “best ever peanut butter cookies ever” by Mrs. Carl Swanson.
One thing I found interesting is the fact that these cookies do not contain any flour. I am slightly addicted to gluten and never thought I could get a thick cookie with a great crumb without it… but I was wrong!
The only changes I made were to halve the recipe (that is like the first time I have ever said that, so weird) added brown sugar and increased the vanilla. I love vanilla! So basically I am sticking to the original recipe and am thankful to the creator.
And the Creator. Can I get an Amen?
As much as I want to personalize things and make them my own, this is one cookie that I am not willing to mess with. I absolutely adore the iconic criss-cross pattern and wouldn’t change it for a million billion dollars.
Ok, ok, so I would probably change it for like $20 but whatever.
This classic Peanut Butter Cookie is always a treat for kids and adults alike!
- 1 cup peanut butter, can use chunky
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1 egg
- 1 tsp. baking soda
- 1 pinch salt
- 1 tsp. vanilla extract
Preheat oven to 350°F (175 degrees C). Prepare cookie sheets.
In a medium bowl, mix all ingredients and stir together until smooth.
Roll into 1 inch balls and place 2 inches apart onto the prepared cookie sheets. Flatten each ball with a fork, making a criss-cross pattern.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Be sure to head on over to my Butterscotch Peanut Butter Marshmallow Dessert Pizza where I also used this recipe!