It’s time for the Sweetest Season Cookie Exchange! I’m so excited to have teamed up with some awesome bloggers to make sure that you have plenty of great cookies to choose from this season.
I know I’m always looking for a great recipe to bring to a cookie exchange or to send out as gifts so we have you covered! I’m definitely partial to these Classic Peanut Butter Cookies, but be sure to check out the other recipes here!
When I was trying to decide what type of cookie to make for this awesome exchange, I wanted to do something that I knew was good and would be treasured in other families homes. That’s when I started raiding my mom’s recipe box to find cookies from my childhood.
Flipping through all the index cards, I found these Classic Peanut Butter Cookies. It was so fun to go back and make these! They’ve got and awesome peanut butter flavor (duh) and they’re rolled in sugar before you bake them! I love the crunchy outside from the sugar and the gooey middle that the cookies get.
So I’ve always wondered why peanut butter cookies have the criss cross pattern and decided to do a little digging. Apparently, the first reference to the criss cross pattern dates back to 1932 (!!!) in the Schenectady Gazette.
Since peanut butter cookie dough can be dense, it helps flatten out the middle to ensure that the cookie bakes all the way through. I certainly didn’t know that before so enjoy that little fact at your next cookie exchange!
I made these cookies with about two tablespoons of dough and had about 18 cookies. If you’re looking to bring more to your cookie exchange, cut down to about a tablespoon and try baking between 10-13 minutes.
- ½ cup butter
- ½ cup peanut butter
- ½ cup sugar + 2 tbsp for topping
- ½ cup brown sugar
- 1 egg
- ½ tsp vanilla extract
- 1¼ cup flour
- ¾ tsp baking soda
- ¼ tsp salt
- Preheat oven to 375F.
- Use a hand beater to beat butter for 30 seconds.
- Add peanut butter, sugar, and brown sugar until fluffy.
- Add egg and vanilla and beat until thoroughly combined.
- Add flour, baking soda, and salt and beat until combined.
- Use 2 tablespoons of dough and form into a ball. Roll in sugar and use a fork to create "x" in top of cookie.
- Bake on ungreased cookie sheet for 15-18 minutes or until golden brown.
- Serve warm and enjoy!
Erin @ The Speckled Palate says
Mmm. It’s so hard to beat a classic cookie like this during the holidays. Peanut butter cookies are a particular weakness of mine, and I have a feeling I’m going to be whipping up your rendition of these beauties soon!
Thanks so much for participating in this year’s Sweetest Season! I hope you had a blast and enjoyed seeing all the different recipes shared. There’s so much cookie goodness going on, and it just makes me so happy.
Sam says
Thanks Erin! You’re awesome for putting it all together! I have so many ideas for my next cookie exchange!!
C Shannon says
When I made this recipe I used Smuckers natural peanut butter oil seperated I mixed it well and the dough is very crumbly. Do you have any suggestions of what I should do?
Sam says
I’m sorry to hear that!! I haven’t used natural peanut butter with this recipe before so I’m not entirely sure. I think regular peanut butter has extra fat and oils that help combine the dough more. I’d suggest adding a tablespoon of melted butter at a time and mix together then add more as needed. I hope that works!
Ashley says
I also made this and in no way did it look like dough. Until I worked it and I’m assuming the peanut butter oil helped. In the instructions it says to beat butter. I had assumed you meant peanut butter since there is no butter listed in ingredients. Did I miss something?
Sam says
I’m really sorry to hear that it wasn’t working for you! I’m going to go back and check the recipe to hopefully avoid more cookie disasters! I appreciate the feedback!