Description
Indulge in these nostalgic peanut butter cookies, inspired by the classic Chicago Public School recipe. Soft, chewy, and perfectly sweet, they are a comforting treat made with simple ingredients. Perfect for satisfying your sweet tooth or sharing with friends and family.
Ingredients
- ¾ pound (3 sticks) butter, softened
- 1 ¼ cups granulated sugar
- 1 cup brown sugar, packed
- ½ pound peanut butter
- 2 eggs
- 2 ¾ cups flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- In the large bowl of an electric mixer, beat the butter until light and fluffy, about 3 minutes.
- Add the granulated sugar and brown sugar, mixing until no sugar granules remain, about 5 minutes.
- Add the peanut butter and mix until fully combined.
- Add the eggs and continue to beat on high speed for 1 minute.
- In a separate bowl, combine the flour, baking soda, and salt.
- Slowly add the flour mixture to the butter mixture, stirring until well-blended.
- Drop the dough by heaping tablespoons onto greased baking sheets. Flatten the dough with the palm of your hand to form 3-inch circles that are about ¼ inch thick. Press the dough with a fork to create a crisscross pattern.
- Bake for 10–12 minutes or until the cookies are lightly browned on the bottom.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra crunch, consider adding chopped peanuts or chocolate chips to the dough.
- If you prefer a firmer cookie, bake for the full 12 minutes.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Desserts, Cookies, Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
