For the love of peanut butter!

These cookies are my mom’s recipe that we have been making for years.  It’s a perfect classic peanut butter cookie that is soft on the inside and has a bit of crunch on the outside that is created when the dough is rolled in sugar. This recipe can be pressed with a fork to make that classic peanut butter cookie look or (instead of pressing the dough) it can be scooped, rolled in sugar, and baked… then right when it’s right out of the oven it can be topped with a Hershey’s Kiss or half of a mini Reese’s Peanut Butter Cup.  I did an experiment this time where I rolled the dough in a cinnamon sugar mixture that would be perfect for fall.

For these cookies I highly HIGHLY recommend using good quality peanut butter.  I mean… I recommend using good quality peanut butter all of the time! It’s simple… peanuts and salt… that is it! Those should be the only ingredients in peanut butter and you really can find it in any grocery store.  Stay away from hydrogenated oils because they are completely unnecessary and cause so much harm to your body.  Once you switch you won’t want to go back!…. ok I’ll get off my soap box now… time for cookies!

Peanut Butter Cookies

1 3/4 cups all-purpose flour (unbleached)

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

1/2 cup sugar

1/2 cup light brown sugar, lightly packed

1/2 cup smooth peanut butter, room temperature (all natural… please make sure to check the ingredients)

1 whole egg, room temperature

1 teaspoon vanilla

Plus more sugar for rolling


combine sugar with cinnamon if you want to try something a bit different to roll them in

**If using toppings like a Hershey’s Kiss or Reese’s Peanut Butter Cup make sure to have them out and ready to go before putting the cookies in the oven**


*Preheat oven to 350 degrees

*Sift together the flour, baking soda, and salt; set aside

*Cream the butter and both sugars until light and fluffy

*Add in the peanut butter; mix well

*Add in the egg and vanilla; mix well

*Slowly add the flour mixture being sure to scrape down the sides and bottom of the bowl; mix until just combined

*Scoop out into about 1 inch size balls and use your hands to roll them into a smooth shape

*Roll the dough in sugar or cinnamon sugar

*Place on a baking sheet lined with parchment paper

*If making a criss-cross shape use a fork to do so making sure to dip the fork in sugar between cookies so that it doesn’t stick to the dough

*Bake 8-9 minutes or until cookies are set and have a few crakes on the top

*If using a topping it should be placed on the cookies right when they come out of the oven

*Allow cookies to cool on a cooling rack

… I really like using superfine sugar for these cookies…

…Rolled in superfine sugar…

…Here’s what the criss-cross shape looks like before being baked…

… Rolled in cinnamon sugar…