If you’ve been following our blog for a while, you’ve probably come to realize by now that we have an affinity for anything peanut butter. Whether it’s our Gluten Free Chocolate Peanut Butter Cookie Recipe, our Nutella Peanut Butter Baklava or our Peanut Butter Sugar Cookies, it’s pretty clear we have a bit of an obsession. But let’s face it, who doesn’t! So we set out to come up with the ultimate peanut butter cookie recipe.
Our ideal peanut butter cookie has to be big, crunchy just on the very outer edge and soft the rest of the way through.
We always favored the simple cookie recipe on the back of the peanut butter jar when we needed a quick fix, but we thought they could be even better. Keeping the recipe simple and using staple ingredients that everyone typically has on hand was important.
We also wanted these cookies to be big. Why make 48 small cookies when you know you’re going to eat five of them at once anyway? Just make them bigger and eat one (or two, or three)!
These monster cookies are sure to impress and it will be a recipe that you will keep coming back to. The beauty of these cookies is that you can add chocolate chips, peanut butter chips, peanuts, smarties, or anything else you think might work, it’s the perfect cookie base recipe.
If you give our recipe a try we would love to know what you think of them. Leave us a comment below!
- 2 cups peanut butter
- 2 cups white sugar
- 2 tsp baking soda
- 2 eggs
- 2 tsp vanilla
- 1 cup all-purpose flour
- Preheat oven to 325F and line cookie sheets with parchment paper.
- In a medium bowl, mix all ingredients, except flour, until well combined.
- Add in flour until it is mixed in.
- Grab a handful of dough and roll it into approximately 1.5" balls.
- Place on parchment lined cookie sheet and using your palm, flatten the dough to about half the height.
- Bake for 11-12 minutes or until the cookies appear cracked almost all over. Allow to cool on baking sheet for 10 minutes and then transfer to wire cooling rack. Once cooled, wrap cookies in cellophane in groups of two to keep them as fresh and soft as possible (you'll probably eat them all at once anyway!).