Sometimes less is better. The timeless favorites endure because they’re just right—no frills required. These peanut butter sugar cookies are one of those classics.
This post first appeared October 21, 2012 as part of the Simple Sundays series. I hope you enjoy this favorite from my kitchen!
Every cook has off days. Recently I was testing a recipe that seemed straightforward—peanut butter, chocolate, maybe some candy and glitter for garnish. But that day the kitchen gods weren’t on my side, and the dessert I produced fell short of my expectations. Frustrated, I called it a wasted effort.
My husband kindly agreed it wasn’t my best work. Still, as I sat recovering from the flop, I noticed my kids sneaking bites from the cookie sheet. They kept returning to nibble at bits of the “failed” batch, and it hit me: I had overcomplicated things.
The cookies cooling on the tray were quietly perfect—rich with peanut butter flavor, with a tender texture and just the right sweetness. They didn’t need extra adornment. Sometimes the simplest version of a recipe is the one that shines.
More ways to enjoy peanut butter:
Raspberry Peanut Butter Energy Bites
Peanut Butter Cup Ice Cream “Cake” Pie
Peanut Butter Pie
More cookie recipes:
{Ultimate} Chocolate Chunk Cookies
Apple Cranberry Oatmeal Cookies
White Chocolate Dipped Apricot-Pistachio Shortbread Cookies
Lemon Spritz Cookies
Peanut Butter Sugar Cookies
Ingredients
- 1 cup 2 sticks butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 egg
- 1/3 cup peanut butter
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Instructions
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Cream the butter in the bowl of an electric mixer until smooth. Add the granulated and powdered sugars and mix thoroughly. Add the egg and mix until incorporated. Stir in the peanut butter and vanilla until combined.
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In a small bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the butter mixture and stir until just combined.
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Divide the dough in two and place each portion in the center of a sheet of plastic wrap. Shape each into a disk and chill for at least 30 minutes, or overnight for easier rolling.
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Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
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Roll one disk at a time to about 1/4 inch thick. Cut with your favorite cookie cutter—roughly 2 1/2 inches works well. If the dough softens while working, chill it briefly before continuing. Cut cookies can be frozen for baking later.
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Bake the cookies about 8 minutes, until lightly golden. Transfer to a wire rack to cool completely.