Best Ever Peanut Butter Cookies

adapted from Cook’s Illustrated, 1996


2 c. unsalted butter, room temperature
1 c. superfine sugar or regular granulated sugar
2/3 c. good quality commercial peanut butter (preferbly organic)
1 t. Kosher Salt
1 egg
1 egg yolk
2 t. vanilla extract
2 ½ c. all-purpose flour


  1. In an electric mixer cream the butter, sugar and peanut butter until light and fluffy. About 3 minutes. Then, add the egg yolk, egg and vanilla and mix to combine.
  2. Scrape down the sides of the mixing bowl before proceeding. Then, add the salt and flour in small amounts with the mixer on low until it is just incorporated.
  3. Wrap dough in plastic and let it rest in the fridge for at least one hour, or for up to 24 hours.
  4. Preheat oven to 375ºF. Line a baking sheet with parchment paper or Silpat. Roll the dough into 1″ round balls, wet the tips of your fingers and press them into round disks with a flat top, about 1/8″ thick. Then, use fork tines to make a criss-cross pattern on the top of the cookie.  Bake for 6-8 minutes or longer, until the cookies golden brown around the edges. Cool on a wire rack and serve.

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