With today being National Peanut Butter Cookie Day, we thought there was no other way for Shipt to showcase our love of peanut butter than with a blog post dedicated to it. No matter how you slice it (or more accurately, dip it or spread it!), we all have some memory associated with peanut butter.
For me, it was making peanut butter cookies with my grandmother as a kid. She never used a recipe so they always came out slightly different – sometimes crumbly, sometimes chewy – but it was the memory of baking with her that’s fondly and deliciously imprinted in my mind.
Granted, I love peanut butter in all forms, including straight out of the jar, but there’s something so delectable about a sweet and slightly salty peanut butter cookie that transports me back to my childhood baking with my grandmother on a rainy afternoon in Maine.
Since my grandmother baked from memory and not from a recipe card, I’ve worked on perfecting my recollection of her recipe over the years. This version produces a perfectly chewy yet delightfully crumbly peanut butter cookie every single time. Try it and let us know what you think.
And share with us: what’s your favorite way to enjoy peanut butter?
- 1 cup sugar, plus ½ cup to roll
- 1 stick unsalted butter, softened
- 1 egg
- 1 cup peanut butter (I prefer chunky, but that’s just me.)
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 and a ½ cups flour
Preheat oven to 375 degrees and grease cookie sheets. Cream together 1 cup sugar and butter and then add in egg.
Mix in peanut butter and vanilla until mixture is smooth and creamy.
Add salt, baking soda, and flour until well combined. Batter will be just slightly sticky.
Form 1.5” balls with hands and then roll them in the ½ cup of sugar.
Place on greased cookie sheet and press the balls down gently with a fork to form lines on the cookies.
Bake for 12-14 minutes, cool on cookie rack, and enjoy!
Get all the ingredients for Sarah’s peanut butter cookies here.