A basic and easy made with Jif peanut butter cookies recipe. What's a peanut butter cookie without that classic crisscross pattern! These cookies are moist with just enough crumbly texture. An simple and fabulously easy cookie.
Simple ingredients needed to make old fashioned peanut butter cookies.
You probably have these ingredient already in your pantry which makes this a perfect cookie to make any day. You need: flour, baking soda, salted butter, Jif peanut butter, brown sugar, granulated sugar, egg yolk, and vanilla extract.
Tip: Using a combination of salted softened butter and Jif peanut butter will give you the best like your Mom made taste. I'm not being paid to say this, I honestly like this peanut butter for making these peanut butter cookies.
Another recipe I use Jif peanut butter for is in my chocolate peanut butter fudge or copycat Reeses peanut butter cups.
Recipe Directions
In a small bowl combine the dry ingredients, the sugars, and in a separate bowl combine the flour and baking soda.
In a separate medium-size bowl combine the softened butter and peanut butter and stir with a wooden spoon until smooth.
Next add the sugars and use a wooden spoon or hand mixer on low to beat until fluffy. Next add in the egg and vanilla and mix well using a wooden spoon or hand mixer on low. Gradually add in the flour mixture to the peanut butter mixture, and beat just until blended.
Hand roll dough into equal-sized small balls and arrange on a parchment or Silpat lined baking sheet. You want the cookies uniform in size so they cook evenly. A cookie scoop works nice to enure a uniform size.
- Preheat a conventional oven or your toaster oven to 350 degrees.
- Place cookie sheet with the dough balls in the freezer while the oven is preheating.
- After about 10 minutes, remove cookies from the freezer and flatten the dough balls out. You can use the bottom of a drinking glass, your hand.
Use the tines of a fork to press in the classic crisscross pattern.
Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling.
Peanut Butter Cookies
An old fashioned small-batch peanut butter cookie made quick and easy in the conventional or toaster oven.
Ingredients
- ½ cup flour
- ⅛ teaspoon baking soda
- 3 tablespoons salted butter, softened
- ⅓ cup Jif peanut butter, creamy style. (or use your favorite brand)
- 3 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees Fahrenheit or toaster oven to 350 degrees.
- In a small bowl combine the sugars. In a separate bowl mix together the flour and baking soda.
- In a medium bowl combine the butter and peanut butter and stir until smooth.
- Add the sugars and using a hand mixer beat on low until fluffy.
- Beat in the egg and vanilla.
- Gradually add in the flour mixture, beat just until blended.
- Hand roll dough into equal-sized small balls and arrange on a parchment or Silpat lined baking sheet.
- Preheat oven to 375 degrees Fahrenheit, Place cookie dough in the freezer while the oven is preheating.
- Remove cookies from the freezer and Flatten the dough balls out using a fork to add a crisscross pattern.
- Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling.
Notes
The chocolate chips are optional. If these peanut butter cookies last more than a few minutes you can store them in a covered container.
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Nutrition Information:
Yield:
4Serving Size:
2 cookiesAmount Per Serving: Calories: 329Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 69mgSodium: 212mgCarbohydrates: 32gFiber: 2gSugar: 16gProtein: 7g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
Can I freeze the cookie dough for later?
Yes, this is a good dough to make ahead and can be refrigerated for up to three days or frozen for up to 3 months.
- Chill the peanut butter cookie dough in the fridge for about 30 minutes.
- Roll the cookie dough into balls and place on a parchment lined baking sheet.
- Flatten out with the bottom of a small glass. At this point you can make the classic peanut butter cookie marks with the tines of a fork.
- Place the baking sheet with the cookies in the freezer for about an hour.
- When the cookies are solid, transfer to a Ziploc bag, label with date, contents, baking temperature and time and place in the freezer.
- When ready to bake the cookies, place frozen cookie remove them from the freezer and transfer to a baking sheet. Preheat the oven and bake according to your written recipe’s instructions.
Another way is to freeze the balls without flattening; place the dough balls onto a baking sheet and freeze. When frozen place in a Ziploc bag and freeze for up to 3 months.
When ready to bake, thaw and then bake as normal. You can bake the cookies from frozen but they won/t spread out as much as the thawed room temperature dough will.
Cookies are so easy to make and the perfect weeknight treat. The lemon curd cookies are just as easy and so elegant to serve with a hot cup of coffee.
Thanks for coming! Let me know what you think or share a tip.