Peanut butter cookie weekend continues with this classic PB cookie. Yesterday I posted the recipe for the 3 ingredient version here; while this is a pretty darn good cookie, the classic version takes it to the next level. So if you have a little extra time and okay with a few more ingredients, these classics are totally worth it.
While I love a soft cookie, I love how these have a little bit of a toasted peanut crunch and some snap when you bite into them. They are like a really good biscuit cookie that pairs perfectly with a cup of coffee. They are adapted from King Arthur and I opted to use the butter instead of the shortening since they already have quite a bit of crisp. The butter gives them a little more softness and flavor.
My favorite way to make these is with chunky PB and baking them for 12 minutes – perfection!
Classic Peanut Butter Cookies
- 96 g (6 tbsp) Plant Based Butter, Room Temp. I recommend Miyoko's
- 100 g (½ cup) White Sugar
- 100 g (½ cup) Brown Sugar
- 1 tbsp Flax Meal, ground flax seeds
- 3 tbsp Water
- 1 tsp Vanilla
- 200 g (¾ cup) Salted Peanut Butter well stirred, chunky or smooth
- 180 g All Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- Preheat oven to 350F. In a small bowl whisk together flax meal and water, then set aside. In a mixing bowl and the paddle attachment, combine sugar and butter and cream together until smooth.
- To the mixing bowl, add the flax seed mixture, vanilla, and peanut butter. Mix on medium high until combined.
- In a smaller bowl, whisk together flour, baking soda and salt. Add your dry ingredients to your wet and mix on medium speed for about a two minutes.
- Use a tablespoon measuring spoon to scoop out the dough and then roll between your palms to form a ball, about 1 inch in diameter. Place one a cookie sheet about 2-3 inches apart.
- Press the back of the fork into each dough ball to create a criss cross pattern. Bake for 11-13 minutes or until the edges are a light golden brown. Let cool for a couple of minutes and ready to eat!
- Keep the baked cookies stored in an airtight container for up to a week. Keep unbaked dough wrapped in plastic and refrigerated for 2-3 weeks or freeze for 2-3 months.