I’ve been on a mission to find the perfect peanut butter cookie recipe for years. You know the kind – thick, soft in the middle, with just enough chewiness that they don’t crumble apart when you bite into them. Most recipes I tried either came out too flat and crispy or too cakey and bland.
Then my sister-in-law brought a batch of these to our family reunion last summer. I took one bite and knew I had to get the recipe. She laughed and said she’d been tweaking it for months to get the texture just right.What really sold me was watching my brother sneak back to the cookie table three times during dinner. He’s not even a big sweets person, but he couldn’t stay away from these cookies.What Makes These Cookies Different?
The secret is in the combination of both brown and white sugar, plus that splash of milk that keeps them incredibly soft. Most peanut butter cookie recipes use just one type of sugar, but the brown sugar adds moisture and chewiness while the white sugar helps with spreading.The ratio of peanut butter to butter is perfectly balanced too. Enough peanut butter for that rich, nutty flavor, but not so much that the cookies fall apart or taste greasy.
These cookies stay thick because the dough doesn’t spread too much in the oven. You get that perfect soft center with slightly set edges that have just a hint of golden color.Why You’ll Love This Recipe
These come together in about 30 minutes from start to finish, using ingredients you probably already have in your pantry. No chilling required, though it helps if you have the time.
The texture is exactly what you want from a peanut butter cookie – soft, chewy, and substantial enough to satisfy your sweet tooth without being too heavy. They’re not too sweet either, so the peanut butter flavor really shines through.
They keep beautifully for up to a week in an airtight container, and they actually improve slightly after a day when the flavors have time to meld together.
What You’ll Need
