Peanut Butter Cookies – Easy Holiday Cookies

Baking tips and step by step to make those beautiful peanut butter cookies:

• Start by preheating the oven and gathering all the ingredients needed.
• Add the butter to the bowl of your mixer or a regular bowl and gradually increase the speed to soften your butter.
• Add the sugars to the butter until a creamy consistency is formed.
• Add one egg at a time to the butter.
• Always sift the flour before adding it to your peanut butter mixture. Add a few scoops at a time.
• Although there is enough fat content in your cookies, I always use a Silpat mat or parchment paper to prevent sticking to my cookie sheet.
• With the help of an ice cream scooper, grab some of the dough and form a small ball.
• Place each ball 1 inch apart.
• If the fork sticks to the cookie, dip it prior into some flour and then proceed with the crisscross pattern.
• Bake in the hot oven and watch the time. With my old oven, 10 minutes is perfect. You want some golden around the edges and still soft in the middle.
• Please move to a cooling rack when you can handle them.
• Let the cookie sheet cool off completely, or use two before baking the second batch of peanut butter cookies. The hot baking sheet will not allow your cookies to rise but will make them spread out.

Working the dough too much will result in cookies that will spread all over your baking sheet. Let it rest in the refrigerator for a few minutes before baking.

Storage instructions

If you are lucky to have some peanut butter cookies left over, a rare occurrence at my house, wait until they are completely cool before storing them in an airtight glass container.

You can keep them at room temperature, lasting up to 4 days.

I like to store mine on a cookie dish with a dome so everyone can enjoy one as they pass by the kitchen.