Cookies come in many sizes, shapes, and colors. Sometimes they are packed with chocolate, sometimes with nuts or fruits, sometimes crispy on the outside and fudgy on the inside… these Soft Peanut Butter Cookies can be described as “super delicious, melting in your mouth” and “nothing like traditional cookies” I guess ;)
Since I started this blog here I made hundreds of cookie recipes already. The last time I counted I got more than 280 different cookie recipes on the list – enough to feed big crowds I guess ;) Anyway. I like cookies because there’s so much you can do with them – and 99% of the time they are easy to prepare and done in no time. The cookies today are soft and fluffy – similar to Snickerdoodles I’d say. These Banana Snickerdoodles, for example, have a very similar texture…
Anyway. One thing that both – the Peanut Butter Cookies and Snickerdoodles – have in common, is the sugar layer that covers the cookies. An addition I really like even though I am not a big fan of sugar anymore ;P
Note: Please take the cooling time in the recipe seriously ;) The time in the fridge is needed so the ingredients get to know each other and to make sure the dough is well cooled. It’s important to bake the dough when cold. If you skip the cooling time you might end up with very flat cookies because they will spread much more – worst case is one big flat cookie instead of individual cookies. If you are aiming for one big sheet cookie… go for it and forget what I said ;P
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter, at room temperature
3/4 cup (150g) sugar
1 large egg
2 tsp. vanilla extract
3/4 cup (180g) peanut butter (creamy)
1 1/2 cups (200g) all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 cup (50g) cane sugar for rolling
120g weiche Butter
150g Zucker
1 Ei (L)
2 TL Vanille Extrakt
180g Erdnussbutter (cremig)
200g Mehl (Type 550)
1/2 TL Backpulver
1/4 TL Natron
50g Rohrzucker zum Rollen
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Divide the dough into 18 dough portions, shape into balls and roll in the cane sugar. Flatten the balls a bit and place with some space in between on the baking sheet (keep remaining dough in the fridge) and bake for 8-9 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with remaining dough.
2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Den Teig in etwa 18 Portionen aufteilen und zu runden Kugeln formen. Die Kugeln im Zucker rollen, leicht flach drücken und dann mit etwas Abstand zueinander auf das Blech setzen (den restlichen Teig zurück in den Kühlschrank stellen) und für 8-9 Minuten backen. Aus dem Ofen holen, auf dem Blech etwas abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
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Soft Peanut Butter Cookies
- Prep Time: 00:10
- Cook Time: 00:09
- Total Time: 01:00
- Yield: 18
- Category: Cookies
- Cuisine: American
Description
Delicious and soft Peanut Butter Cookies that remind me of Snickerdoodles… just without the cinnamon ;)
Ingredients
Instructions
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
