Annnndddddd we’re back !
After a short hiatus – which spanned the entirety of my time at university – we are back with a vengeance!
Now, I’ve been toying with the idea of the perfect peanut butter cookie for quite a while.
Whenever we flew to L.A. to stay with my aunt for the summer, she’d fatten us up with all the best American treats. My sister and I, who started spending the summers in California at the ages of 7 and 4, were very much introduced to the best of American desserts at such a young and tender age. The Baked Alaska from Ruth’s Chris Steak House, the Blueberry Pie from Marie Callendar’s & my goodness the Red Velvet Bundt Cake from Nothing Bundt Cakes.
But when we were too hot, fat and lazy to leave the house, my aunt would cook up these larger-than-life, peanut butter cookies. Now don’t get me wrong, they were warm, buttery and tasted just like the cookies your neighbor shares with you on a sunny day or on easter weekend.
However, I wanted my version of the traditional American cookie to be buttery and soft, with just a slight chew to them. Nothing crumbly, or flaky or crunchy. I do appreciate a crunchy peanut butter cookie, but if that’s what you’re looking for, maybe I’ll do another rendition.
For the peanut butter, it’s entirely up to you and what you like. If you want your soft cookie to melt on your tongue, go for creamy. If, like me, you like the contrast between the soft cookie and the crunchy little peanut bits, go extra crunchy.
So after all that, here it is. The World’s Best Peanut Butter Cookie. Soft, buttery & rich.
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 cup (2 sticks) salted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup peanut butter (smooth or crunchy)
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
- Set oven to 180°C (350°F). Line a baking sheet with non-stick paper
- Cream the softened butter and sugars together
- Stir in your peanut butter of choice until fully incorporated
- Add the eggs and vanilla and mix
- In a separate bowl, mix together your flour, baking powder, baking soda, cornstarch
- Slowly fold in your dry mixture to your creamed butter/sugar mixture. Be careful not to over-mix
- If you have time, refrigerate the dough for an hour or overnight. Don’t worry if not! This is not essential but makes for chewier cookies
- Scoop cookies using a tablespoon onto your baking sheet
- Bake for 10 minutes
- Remove from oven and using a fork press down on the dough making a criss-cross pattern
- Bake for an additional 3-4 minutes until golden
- Leave cookies on the tray for 10 minutes before transferring to a rack