The BEST Peanut Butter Cookies

I can’t claim this recipe as my own. It’s from aheadofthyme.com (find the original recipe here). Seriously though, these are the BEST!! I don’t know about you, but I didn’t grow up eating peanut butter cookies. I asked my mom why she never made them, and it turns out that she stopped making them because they were so good she would eat the whole batch. I didn’t know how much I was missing out until I found this recipe. And now I am my mother.

I have a thing for soft cookies. The traditionally crisp, crumbly peanut butter cookies aren’t my ideal. But these peanut butter cookies are so soft they literally melt in your mouth. I made them at least three times within seven days of finding this recipe. The only reason I didn’t make them more is because it’s just my husband and I to eat them.

My other question about traditional peanut butter cookies is, why are they plain? Who wouldn’t want an ooey-gooey chocolate chip peanut butter cookie?! And why not white chocolate chips? Oh my goodness. White chocolate chip peanut butter cookies are heaven!!! Do it. Just do it. These cookies are the best! The sky really is the limit here. You need not stop at chocolate chips. My husband and his siblings love eating these cookies (and cookie dough) with Nutella on them. And the first blog I saw this recipe on was suggesting Rolo stuffed peanut butter cookies (find here). Go crazy!

The BEST Peanut Butter Cookies

1 Cup Creamy Peanut Butter
½ Cup Cold Butter
¼ Cup Sugar
¾ Cup Packed Brown Sugar
1 Egg
1 Tsp Vanilla 
1 and ½ Cups Flour
1 Tsp Baking Soda
¼ Tsp Salt
Optional: 1 Cup Chocolate or White Chocolate Chips

Cut butter into chunks and put in mixer. Mix with peanut butter until it’s smooth (or less chunky at least). Add sugars and only mix until combined. Add the egg and vanilla and mix until combined. Add flour, baking soda, salt, and chocolate chip. Don’t over-mix! If it isn’t thick enough, add 1/4 cup of flour at a time until thick like playdough. Put balls of dough on un-greased baking sheet 1-2 inches apart. Bake 7 to 10 minutes. Pull out when starting to crack on top.