Perfect Pressed Peanut Butter Sugar Cookies
I have found that there are at least two camps when it comes to peanut butter cookies. The Reese’s Pieces, chocolate chip style cookie, and the sugary peanut butter cookies that bring back fond memories of church bake sales when I was growing up.
This is the soft, chewy, sugar cookie style peanut butter cookie recipe that I was long looking for.
One lesson learned on the peanut butter – Natural peanut butters do not tend to do well for cookies. They tend to give you dry, dense cookies. I recommend Jif, Skippy, etc.
Equipment I use:
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Pressed Peanut Butter Sugar Cookies
Equipment
- Stand mixer
Ingredients
- ½ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- ¾ cup creamy peanut butter Jif or similar
- 1 egg room temp
- 1 tsp vanilla extract
- 1 ½ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- In the mixing bowl of a KitchenAid with a batter attachment or using a hand mixer, cream butter, sugar, and brown sugar.
- Mix the peanut butter, egg, and vanilla into the batter until fully combined.
- In a separate mixing bowl, whisk together flour, baking soda, and salt. Mix into the batter until fully combined.
- Roll the dough into 1-2 Tbsp balls. Coat in granulated sugar (optional, but recommended) and press with a cookie press or fork onto an ungreased cookie sheet or Silicone Baking Mat.
- Bake 10-12 minutes. You want very, very light browning around the sides.
- Allow to cool 5 minutes before transferring to a wire rack to cool fully.
Notes
- If you freeze any or all of this dough, allow to thaw at room temp for 20 minutes before pressing with sugar and baking.
Reese's Pieces Peanut Butter Cookies
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