I can’t believe it took almost 4 years of marriage for me to learn that classic peanut butter cookies are Mr.Allen’s second favorite cookie. I feel like I barely know my husband… He has never turned down a cookie I ever made so I just assumed he liked them all equally.

He walked in the kitchen a few weeks ago and asked what I was working on. I told him just a good ol’ classic peanut butter cookie recipe and he took a seat at the table and waited for them to come out of the oven. They were an instant hit.

Classic Peanut Butter Cookies

These classic peanut butter cookies are thick, chewy on the outside, and melt-in-your-mouth tender in the middle. The ingredients are simple and they always come together flawlessly. I like to top mine with a little crystalized sugar and for extra decadence, I add a milk chocolate and white chocolate drizzle once cool.

Another great thing about these cookies is that they don’t have to chill before baking. They can go straight from mixing bowl to cookie sheet. They will hold their shape just fine and the bold peanut butter flavor comes through.

If you are looking for a more decadent peanut butter cookie recipe, try my Peanut Butter Cookies with Reese’s Cups!

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Classic Peanut Butter Cookies

Prep 10 mins

Cook 10 mins

Total 20 mins

Author Marissa Allen

Yield 24 cookies

These classic peanut butter cookies are thick, chewy on the outside, and melt-in-your-mouth tender in the middle. The ingredients are simple and they always come together flawlessly.

Ingredients

• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• 1 C All Purpose Flour*
• 1/2 C cake flour*
• 2  tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt

• 1/4 C crystalized sugar (optional)
• 1/3 C milk chocolate, melted (Optional)
• 1/4 C white chocolate, melted (optional)

Instructions

1. Preheat the oven to 375 degrees.
2. Cream together the 1/2 C butter, 1/2 C sugar, 1/2 C brown sugar, and 1/2 C peanut butter till smooth and pale in color.
3. Add egg and 1 tsp vanilla extract
4. In a separate bowl, stir together the dry ingredients: 1 C all purpose flour, 1/2 C cake flour, 2 tsp cornstarch, 1 tsp baking soda, and 1/2 tsp salt.
5. Add the dry ingredients to the butter/ sugar mixture. Make sure not to OVERMIX. Mix till all of the dry ingredients are just incorporated.
6. Scoop 1 tbsp portions onto a lined baking sheet. If using crystalized sugar, sprinkle some on the top before baking.
7. Bake at 375 degrees for 9-11 minutes. The edges will be slightly brown and the top still light in color! Let cool for 6 minutes.
8. Drizzle with melted chocolates once cooled.

Notes

** if cake flour is unavailable, you could always use  1 1/2 cups all-purpose flour. They just wont be quite as thick.

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