the ultimate peanut butter cookie
I've got some cookies for you today because it's Wednesday and I don't really need to have any other kind of explanation. Peanut butter outside, peanut butter inside, oh, they are good. A fave all around.
- 1 cup butter, room temperature
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 eggs
- 2 tsp vanilla
- 2½ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup extra granulated sugar for rolling
- 1/2 cup butter, room temperature
- 1/2 cup creamy peanut butter, room temperature
- 2 cups powdered sugar
- 2-3 tablespoons milk
Beat butter, peanut butter, and sugars until fluffy and combined. Add eggs and vanilla then move the mixer to low and add in the flour, baking soda, and baking powder. Mix until combined and place in refrigerator to chill for one hour.
Preheat oven to 375. Using a cookie scoop (I used 1 1/2 tsp) roll the measured dough into balls then cover in granulated sugar. Place on parchment or silpat lined baking sheet. Grease the bottom of a glass and gently flatten out the balls before baking. Bake for 6-8 minutes or until JUST beginning to brown. These are much better a little underdone.
Transfer to a wire rack to cool. Meanwhile make your filling by creaming the butter and peanut butter together. Add in the powdered sugar and mix, adding the milk a bit at a time until you reach your desired consistency. Bump up your mixer to medium high to get it nice and fluffy.
You can transfer the filling to a ziplock bag and pipe on half the cookies or just spread with a knife. I prefer the piping method- so much smoother! Sandwich two cookies together.
This recipe makes a ton so I love to store them in the freezer or make for a gathering slash event. Hooray! Enjoy!