Disclaimer: this post may contain affiliate links, which means if you click through and make a purchase, I earn a small commission (at no additional cost to you!). This allows me to keep buying cheese and making free content 😉 Thanks!
And just like that, the holiday season is upon us. Time to bust out the cozy socks, queue up some cheesy Christmas movies, and start baking. To celebrate the peak of baking season, I’m going to be sharing 12 different cookie recipes, or (to be more festive) 12 Days of Christmas Cookies.
I’m kicking it off with a classic: Perfect Peanut Butter Cookies. Soft, chewy, and incredibly good, these bad boiz will warm up even the coldest winter nights. Drop some off in a friend’s mailbox or eat them all yourself. You do you. But whatever you do, just make these cookies.
Start by beating together butter and both granulated and brown sugar. Then we add creamy peanut butter (but chunky would also be great!), an egg, and vanilla. Then all the usual dry ingredients – flour, salt, baking powder, baking soda. Everyone is mixed up, scooped out on a parchment-lined sheet, pressed with a cute little pattern, and baked for 10-12 minutes. Allow them to cool completely or they’ll fall apart in your hands. But again, I’m not here to judge and if you want to eat warm chunks of cookie, you go right ahead.
Also feel free to jazz them up with some chocolate chips, chopped nuts, peanut butter chips, crushed candy pieces, whatever your heart desires folded in right before you scoop them out! About a cup and a half will do.
Perfect Peanut Butter Cookies
- 1 stick butter, softened (8 tablespoons)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- Preheat the oven to 350oF. Line two sheet trays with parchment paper.
- In a mixer with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 3 minutes.
- Add the peanut butter, egg, and vanilla. Mix to combine.
- Add the flour, baking soda, baking powder, and salt. Turn the mixer on slowly to avoid spraying flour all over the kitchen. Mix until everything just comes together, about 1 minute.
- Using a cookie scoop, scoop evenly sized balls of dough onto the parchment lined trays, leaving about 2 inches between dough balls.
- Take a fork and press into the top of each dough ball in a cross-hatch pattern to flatten the dough a little bit.
- Bake for 10-12 minutes. Cookies will look very puffy and soft. Allow to cool on the trays for 10 minutes before transferring to cooling racks to finish cooling.