I have a couple go-to cookie recipes that I make on repeat. They are all delicious, but I don’t often switch things up. Why stray from the tried-and-true favorites like chocolate chip cookies or oatmeal raisin?
However, my husband recently challenged me to try making peanut butter cookies. Challenge accepted!
Except it was easier said than done.
There are a lot of different types of peanut butter cookie recipes out there, and I ended up combining a few different ones to make a cookie that tasted just right.
The recipe below makes chewy, super peanut buttery cookies that pair perfectly with a tall glass of cold milk. Enjoy!
Ingredients:
- 1/2 cup (1 stick) butter
- 1 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 tsp. vanilla extract
- 3/4 cup flour (can sub all-purpose gluten-free flour; I like Pillsbury or Bob’s Red Mill)
- 1 tsp. baking soda
- 1 tsp. cornstarch
- 1/4 tsp. baking powder
- 1/8 tsp. salt
- 1 cup (1 bag) Reese’s peanut butter chips
- 1 cup Reese’s Pieces
Directions:
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, beat butter, brown sugar and peanut butter until light and fluffy (3-4 minutes). Mix in the egg and vanilla.
- Add flour, cornstarch, baking soda, baking powder and salt, and mix until combined.
- Mix in the peanut butter chips and Reese’s Pieces. Keep out a handful of Reese’s Pieces and set aside.
- Using a cookie scoop, scoop dough into balls and place on cookie sheet. Flatten the cookies slightly, as they won’t spread much while baking.
- Place some of the reserved Reese’s Pieces strategically on top of the cookies so they look a little more polished (food photographer trick!)
- Place the cookie sheets in the freezer for about 10 minutes. This will help cookies from spreading too much, as well.
- Bake for 7-9 minutes.
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