Description
Jimmy Carter’s Grandmother’s Peanut Butter Cookies are classic, chewy cookies bursting with rich peanut butter flavor. Perfectly sweetened and textured with a soft center and slight crisp edges, these cookies are easy to make and loved by all ages, showcasing a timeless homemade treat.
Ingredients
Scale
Wet Ingredients
- 1 cup peanut butter (creamy or chunky)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Peanut Butter and Sugars: In a large mixing bowl, cream together the peanut butter, granulated sugar, and brown sugar until the mixture is smooth and well combined for a sweet, creamy base.
- Add Butter and Eggs: Beat in the softened butter until incorporated, then add the eggs one at a time, mixing well after each addition to create a consistent dough.
- Add Vanilla: Stir in the vanilla extract to enhance the cookie’s flavor profile.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined to form the cookie dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough, roll each into a ball, and place them evenly spaced on the prepared baking sheet.
- Make Crisscross Pattern: Flatten each dough ball gently with a fork, pressing in a crisscross pattern to give the cookies their classic look and even baking.
- Bake Cookies: Bake for 8 to 10 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool Cookies: Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- For a nuttier texture, use chunky peanut butter.
- Make sure butter is softened, not melted, for best texture.
- Do not overbake; cookies should be just set for a chewy center.
- Store cookies in an airtight container at room temperature for up to one week.
- Can be doubled easily to make a larger batch.
