Now, I scoop out small balls of dough (about a tablespoon each) and place them onto a baking sheet lined with parchment paper. I leave a little space between each one because they spread just a touch while baking. Once I’ve filled the tray, I gently press each ball down with a fork, giving them that classic peanut butter cookie crisscross design. At this point, the sweet aroma of peanut butter fills my kitchen, and I can’t wait for them to bake!
I pop them into the preheated oven for about 10-12 minutes. While they’re baking, I recommend setting a timer. You want them to turn golden brown around the edges while still slightly soft in the center—trust me, that’s where the magic happens! Once they’re done baking, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Watching them cool, I can hardly resist sneaking one or two before they’re completely ready!
Pro Tips for Best Results
One tip I’ve learned from experimenting is to use room temperature peanut butter. This ensures that it mixes evenly without clumping. I once tried using cold peanut butter directly from the fridge, and let me tell you, it didn’t yield the same texture. Taking that extra step can help you achieve the perfect dough consistency.
Also, while the recipe calls for creamy peanut butter, I’ve tested it with crunchy peanut butter for an added textural bite. The result was just as delightful with that delightful nutty crunch! Just make sure to check the peanut butter for added sugars if you’re looking to keep the sweetness balanced as it can alter the final flavor.
Lastly, don’t be tempted to overload on baking time! The key to scrumptious peanut butter cookies is in the under-baking just a tad. They will continue to set as they cool outside of the oven, and this method keeps them chewy and delicious for days.
Common Mistakes to Avoid
One common mistake I’ve encountered is incorporating too much flour. Although this recipe doesn’t require it, I’ve seen people mistakenly add flour out of habit when working with cookie dough. Remember, the peanut butter itself provides the necessary binding, so skip the flour! It keeps the cookies soft and fudgy instead of dry and crumbly. (See the next page below to continue…)