Peanut Butter Cookies from Scratch

½ cup flour ⅛ teaspoon baking soda 3 tablespoons salted butter, softened ⅓ cup peanut butter, creamy style.  3 tablespoons brown sugar 2 tablespoons granulated sugar 1 egg yolk ¼  teaspoon vanilla extract


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.

Beat util mixed and fluffy, use a spoon or hand mixer on low.  Next, add in the egg and vanilla and mix well. Slowly add 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.

 Preheat  oven to 350 degrees F. Place cookie sheet with the dough balls in the freezer for about 10 minutes 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 or 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.

Let the cookies cool for several minutes. As they cool the cookies will set and become very lightly crumbly in texture.

Enjoy this classic peanut butter cookie with a glass of cold milk.