Here’s a classic Easy Peanut Butter Cookies Recipe that is perfect for a simple cookie fix, or for making ice cream sandwiches too.
This recipe for Peanut Butter Cookies so easy, and basic enough that it can adapted for a variety of sweet treats, as in making peanut butter ice cream sandwiches! Of course, these peanut butter cookies are fine all by themselves with a big glass of milk, but it sure is fun to make special treats from time to time too.
These cookies can be made in no time and will disappear just as fast, so be prepared for a good hiding place to store them. The ingredients are straight forward and probably something you already have on hand (which could prove to be dangerous).
One thing I like about many cookie recipes is that they can be made ahead and frozen, to bake off as many as you’d like later. These Peanut Butter Cookies are no exception, they can be easily made ahead and freeze very well.
A few notes:
- Prepared cookie dough may be made ahead, wrapped tightly in parchment or wax paper, and wrapped in plastic and frozen to bake later.
- For a slice and bake version, form cookie dough into a roll, wrap tightly in plastic and place in refrigerator or freezer for a short time to firm up. Then slice and bake.
- To make ice cream sandwiches, double the cookie dough scoop size to about a 2 tablespoon ball, gently pressed down with a flat bottomed glass for an even and crispy cookie. Bake at 350° for 12-15 minutes, just when beginning to brown. Let cool completely, then sandwich a scoop of your favorite ice cream between two cookies and gently press together. Eat right away or wrap in plastic wrap and place in freezer until ready to serve.
- A year or so ago I stocked up on single sheets of parchment paper, bought in bulk. It is so much easier to use than rolls, and has been so handy for baking and roasting. I wouldn’t want to do without it. Similar to these parchment sheets. I actually split a large bulk box purchased at a large-box store with 2-3 other friends. It was pretty inexpensive to split a large bulk box of them.
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter (cold)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs, lightly beaten
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- optional: ice cream to make ice cream sandwiches
- Preheat oven to 350-degrees F.
- Sift together flour, baking soda, and salt. Set aside.
- In a mixing bowl, beat butter until smooth, add sugars, and beat until smooth.
- Add beaten eggs to butter/sugar mixture, and beat until smooth.
- Add peanut butter and vanilla. Mix well.
- Gradually add flour mixture and mix to a stiff batter.
- Form into 1 tablespoon balls and place on a greased, or parchment/silicon lined baking sheet.
- Slightly press with flat bottomed glass or with hand.
- Bake at 350-degrees F for about 9-13, until just starting to brown. Baking time will vary depending on cookie size.
To make ice cream sandwiches, double the cookie dough scoop size to about a 2 tablespoon ball, gently pressed down with a flat bottomed glass for an even and crispy cookie. Bake at 350° for 12-15 minutes, just when beginning to brown. Let cool completely, then sandwich a scoop of your favorite ice cream between two cookies and gently press together. Eat right away or wrap in plastic wrap and place in freezer until ready to serve.
Adapted from Carole Radford’s Hospitality Southern Style.