How to Make the Perfect Chewy Peanut Butter Cookie
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Peanut butter cookies are a timeless classic, and are often a perfect treat for both adults and kids. Much like my chocolate chip cookie recipe, these are perfect for a dessert dish, snack, or an after school snack for kids.
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I use a small batter scoop to ensure that each cookie is perfectly the same size, and to make the job of moving around the batter much easier. I also use the silicone baking sheets instead of regular parchment paper, since I find them easier to work with, and they are easily cleaned with soapy water.
For the type of peanut butter, there is no real difference in the recipe whether you use smooth or chunky peanut butter, however, it does change the consistency a bit. While using chunky peanut butter will add peanuts into the cookie, it might be preferred to use smooth peanut butter since it will keep the cookie at a constant chewiness. Personally, I use smooth peanut butter to keep the cookies at a smooth consistency.
These peanut butter cookies are a staple food in my household- every time I make them, they only last a few days between my husband’s late-night snacks, my daughter’s constant craving for sugar, and my teenage son’s visits from college. They are especially perfect for an after-school snack, or something to bring for a snack while running errands.
These cookies will stay good packed in an air-tight container for 4 days, or they can be frozen. To freeze them, just let them cool after baking, and seal them in a air-tight bag and put it into the freezer. The frozen cookies will stay good for 3 months, and are perfect for when you have unexpected guests, or you want to stockpile your cookie stash. To reheat them, you can just pop them in the oven at 350F, or just put them into a toaster oven for 10 minutes.