So lets talk peanut butter cookies! I came across this recipe on Pinterest and just had to try it. I mean, they are called the perfect peanut butter cookie! Super, soft and melt in your mouth! My husband had one bite and said it was the best cookie he’s ever had. haha! He’s easy to please and loves peanut butter and chocolate but they really are good. I stuck a heart shaped chocolate on top to be festive but you can use a regular chocolate kiss too. I used the Reese’s heart and Hershey heart. We liked the taste of the Reese’s heart best but they melted really fast so if you use them, stick the cookies in the fridge for minute so the chocolate can set.
These cookies really are perfect if you like a soft peanut butter cookie that will melt in your mouth! Mmm, you gotta try them!
- ½ cup butter, melted half way
- 1 cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- ¾ cup creamy peanut butter
- 1½ cups flour
- 1 teaspoon baking soda
- ¼ cup white sugar (or red sugar) for rolling
- chocolate kisses or chocolate hearts, optional
- Preheat your oven to 350 degrees. Line your cookie sheets with parchment paper.
- Cream your butter and brown sugar unto smooth and there are no lumps. Add the eggs, vanilla and peanut butter. Mix until completely combined. Add flour and baking soda and mix until just incorporated. Do not over mix it. The dough will be soft. Chill the dough for 15 minutes*
- Add the white sugar to a small bowl and set aside. Roll the chilled dough into 1" size balls then roll in the white sugar. Place on cookie sheet and bake for 7-8 minutes. Once they are done, remove from the oven and press the chocolate heart (or kiss) on top if using. You could also press chocolate chunks on top or leave them plain. Allow them to cool on the cookie sheet for 5 minutes then remove to a cooking rack. If you don't want the heart to melt, place the cookies in the fridge after pressing the chocolate on top until the chocolate sets.
- The cookies will stay soft for up to 6 days if stored in an airtight container. Makes about 3 dozen cookies
- Notes: *I made these without chilling the dough once and it worked too.
Recipe Source: Sprinkle Some Sugar
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