A basic and easy made with Jif peanut butter cookies recipe. What's a peanut butter cookie without that classic crisscross pattern! These cookies have just enough crumbly texture. An unfussy and fabulous 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 recipe.
- In a small bowl combine the dry ingredients, the sugars, 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 hand mixer beat on low to beat until fluffy.
- With the hand mixer still going, beat in the egg and vanilla.
- 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, or use a fork to flatten and 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.
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. To freeze place the dough balls onto a baking sheet and flatten them out. 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.