Peanut butter cookies are such a fun snack to make with kids. They love sprinkling the dough in sugar, smashing with a glass and then using a fork to create that iconic crosshatch pattern before putting them in the oven. I know lots of schools don't allow peanut products due to allergies, so this easy recipe from David Lebovitz's book Ready for Dessert is a great one to do at home as an after-school treat!
Recipe by David Lebovitz on August 12, 2024
Rating
5 stars (2 reviews)
Ingredients
1 1/4 cups all-purpose flour
1 tbsp baking powder (that seems like a lot, but intentional)
1/4 tsp salt
1/2 cup unsalted butter (melted and slightly cooled)
1/2 cup granulated sugar (plus more for top of cookies)
1/2 cup packed brown sugar
1 cup creamy peanut butter (Skippy or something else like it, not natural-style)
1 egg (room temperature)
Steps
In a bowl whisk together the flour, baking powder, and salt.
In a stand mixer fitted with a paddle attachment, cream together the melted butter, sugar, brown sugar, and peanut butter until smooth. Beat in the egg. Add the flour mixture and mix until just combined.
Using a 1-inch cookie/ice cream scoop, portion out the cookie dough and line them up on a baking sheet. They can be tightly packed, because you'll be refrigerating them. Once they are chilled you can easily move them apart onto multiple baking sheets. I do this with most of my cookie dough, then I toss the chilled balls of dough into a plastic bag and freeze them. It is a great way to have cookie dough at the ready for a fast onset craving.
Refrigerate the dough for at least a couple of hours or overnight. Once you are ready to bake, preheat the oven to 350°F. Line baking sheets with parchment and position the dough balls on the sheets so they have plenty of room to be smushed down.
Generously cover the dough balls with sugar.
Using a glass, smush the cookies until they are about 1/2-inch thick. If the dough is sticking to the glass add more sugar next time.
Make the crosshatch pattern with the tines of a fork. Bake for 9 to 10 minutes (or up to 12 if you like a crisper version).
Reviews
Lorraine on 2021-10-16 (5 stars): You have so inspired me to bake! I love watching Zoe Bakes on the Magnolia Channel. I love that you explain the how and why when mixing and adding ingredients. The first recipe I am going to try is your BeeHive Cake. My husband has a birthday coming up and he loves all the flavors in this cake. I'll be sure to let you know how it all turns out! So nice to see that Charlie and Henri enjoy being in the kitchen with you! By the way, I love your eye glasses! Care to share the brand?
