Peanut Butter Cookies From Cedercroft

This is a generous batch recipe loaded with chunky peanut butter. Using chunky instead of creamy means you get visible peanut pieces baked into every cookie, adding crunch and a more pronounced roasted peanut flavor.

Two types of sugar do different jobs here. White sugar helps the cookies spread and crisp at the edges, while brown sugar keeps the centers soft and chewy with a hint of molasses depth. Rolling each dough ball in sugar before pressing creates a crackly, sparkly crust on the surface.

The fork press is classic peanut butter cookie tradition. Dip the fork in water first so it doesn’t stick to the dough. Those crosshatch marks aren’t just decorative. They flatten the thick dough balls to an even thickness so the cookies bake uniformly.

A full tablespoon of vanilla extract is more than most cookie recipes call for, and it adds a warmth that rounds out the peanut flavor beautifully.

Pro Tips

• If the dough is too sticky to roll into balls, add flour a tablespoon at a time until it firms up. Peanut butter brands vary in oil content, so the exact amount of flour can shift.
• Pull the cookies when they’re light golden brown, not dark. They continue to set on the hot pan and will be firm once cooled.
• Let cookies cool completely on the baking sheet before removing. They’re soft and fragile straight from the oven.
• These freeze well in an airtight container for up to three months.

Variations

• Chocolate peanut butter: Press a chocolate kiss into the center of each cookie immediately after removing from the oven.
• Oatmeal peanut butter: Replace one cup of the flour with rolled oats for a heartier, chewier texture.