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Chewy Crunch

Peanut Butter Cookies



4 ounces (8 tablespoons) unsalted butter, room temp

1 1/4 cups peanut butter (Jif creamy) 

3/4 cup white sugar

1 cup light brown sugar

2 large eggs

2 teaspoons pure, vanilla extract

1 1/2 cups all purpose flour

1 1/4 teaspoons baking powder  

1/2 teaspoon salt

2 1/4 inch ice cream scoop

Parchment paper

Large serving fork utensil 


Preheat oven to 375F.

Cream together the butter, peanut butter and sugars. Mix in the eggs 1 at a time and add the vanilla.  


In a separate bowl, whisk the flour, baking powder and salt together and then gradually mix into the wet mixture.  

Note: Make sure the scoops are level or there won't be enough batter for 1 dozen.

Scoop the batter and drop 

onto a cookie sheet lined with parchment paper. Press the serving fork into cookies in a criss-cross pattern to flatten some. Be careful not to flatten too much or cookies will spread out too much during baking. Chill in the refrigerator for 20 minutes.

Bake in center of oven for 13-15 minutes, until edges are lightly browned. Don't overbake or cookies will not be chewy in the center. Remove and let cool completely on the cookie sheet. 


For super peanut buttery taste, add peanut butter morsels.

Makes 1 dozen

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