Peanut Butter cookies are a classic cookie that everyone should have in their cookie repertoire. This is a cookie you can mix up with everyday ingredients and enjoy for dessert on a weekday. I have fancied this classic cookie up with a little drizzle of white chocolate. The white chocolate gives a little extra layer of flavour, but it is definitely optional as they are just as delicious plain.
Peanut Butter cookies are also quite at home on a fancy dessert tray or a holiday treat spread. Just because we think of them as a everyday cookie or after school snack doesn’t mean they can’t make it in the upper class of company worthy desserts. Don’t forget these little gems when holiday season rolls around.
This particular recipe I adapted from a recipe book by Rosie Daykin called Butter Baked Goods. Check out her website to purchase some of her yummy baked goods and books. Rosie also has a bake shop in Vancouver, B.C. and it looks like an incredible place. When we make it to the west coast it will be at the top of the list of places to visit. If you are looking for a beautiful cookbook for yourself or as a gift this coming Christmas I highly recommend either of Rosie’s books – they are both beautiful and fantastic baking resources.
So I hope that your family enjoys these Peanut Butter cookies as much as mine did. Have a nice cold glass of milk and a few cookies and you will be in your happy place.
- 2½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup butter, room temp
- 1 cup smooth peanut butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- ¼ cup white chocolate wafers
- Preheat oven to 350℉. Line 3 baking sheets with parchment paper.
- In medium size bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer, mix the butter and peanut butter on medium speed until well blended. Add in the sugars and beat until fluffy.
- Add in the egg and vanilla and beat until combined, just about 1 minute.
- Add in the flour mixture and mix on the slowest speed until the flour is all combined.
- With a large sized scoop, drop balls onto cookie sheets - 12 per sheet.
- Using a fork dipped in cold water, press into dough to imprint the tines.
- Bake for 14 to 16 minutes just until golden around the edges, baking 1 sheet at a time. Let cool on the baking sheets about 5 minutes before removing to a cooling rack to cool completely.
- In a small glass bowl, melt the chocolate in the microwave in 15 second increments. Stir after each time until smooth. Pour either into a piping bag or a baggie with a corner snipped off. Drizzle over cooled cookies. Let set at room temp. Store in an airtight container.