Peanut Butter Cookies


For this weeks treat for work I went with Peanut Butter Cookies.  I have never made ‘real’ peanut butter cookies before, I have made the 3 ingredient Kraft ones, but not the real thing.  I found a couple recipes that looked really good.  I picked this recipe because I had all the ingredients.  This recipe is from Arctic Studio Garden.  The name of this one caught my attention, Bake Shoppe Peanut Butter Cookies.  I did make an addition of chocolate chips!

Bake Shoppe Peanut Butter Cookies

Adapted from Arctic Studio Garden

2 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 cup creamy peanut butter
3/4 cup crunchy peanut butter


**NOTE: Dough should chill for 3 hours before baking

1. Whisk together flour, baking soda, salt, and set aside.

2. In the bowl of a stand mixer cream together butter and sugars until light and fluffy (this should take about 5 minutes on medium speed).



3. Scrape down the edges of the bowl with a rubber spatula as needed.  Add eggs and vanilla and beat until thoroughly incorporated, about 3 minutes.


4. Beat in the peanut butter, both creamy and crunchy until thoroughly combined. (I only had creamy, so I just used 1 3/4 cup if it)



5. Slowly add dry ingredients with the mixer on low-speed. Mix until all the ingredients are well combined, but be careful not to over mix. As soon as the dry ingredients are incorporated, turn off the mixer.


*5b. I added chocolate chips, mix on lowest speed to combine.


6. Scoop the dough into a covered container and refrigerate for about 3 hours before baking the cookies.

Really wish I had noticed this part of the recipe when skimming over the ingredients.  I did not start making them until 6 pm.  Needless to say, these did get refrigerated for 3 hours, only about 1.5 hours.


7. Preheat oven to 350 degrees Fahrenheit.

8. Line the top cookie sheet with parchment and drop the dough in 1/4 cup balls onto the baking sheet. Space about three inches apart.


9. Flatten each ball slightly and use a fork to give it the criss cross pattern.

10. Bake for 18 to 20 minutes until the edges are golden brown. Let them sit on the baking sheet to cool for a few minutes before transferring to a rack to cool completely.


Look at the size of these cookies, they more than doubled in size!


They look delicious!


These were pretty good.  I am not a huge fan of peanut butter cookies.  It’s not that I don’t like them, I just would prefer a chocolate chip or an oatmeal cookie.  The texture was not as I was expecting.  The only peanut butter cookies I have had were all soft, these were different.  These cookies had a bit of a crunch to them.  The outside had a crisp shell and the centre was a little more soft.  I would say they are comparable to some chocolate chip cookies. They were also not very sweet, maybe this is why I was not a huge fan.  When I think cookie I want a sweet treat!  I will make these again, they were a hit.  Although, I will make them smaller, I was not expecting them to get that big!


3 thoughts on “Peanut Butter Cookies

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