It’s my wedding day!  No, I’m not blogging on my wedding day, I have a few posts pre-scheduled to post while I’m away.  I thought in honor of my wedding, I would share a favorite cookie of mine.  In addition, the yellow and black in the photograph represent our wedding colors!

I’ve always been a huge fan of peanut butter!  And then you throw some chocolate in and I’m in heaven!  Most people add those little stars or Hershey Kisses to their peanut butter cookies but I prefer the chocolate disbursed throughout the cookie.  Enter: chocolate chips!  The only thing that would enhance these cookies is if I could adapt the recipe to include banana.  In my book, there isn’t a combination better than peanut butter, chocolate and banana.  Even without the banana, these cookies hit the mark when it comes to old-fashioned peanut butter cookies.  They are simple to whip up, contain regular ingredients that most of us have on hand all the time and they are perfect for all kind of cookie lovers…if you like your cookies soft and chewy (like me, I like them barely done), these are perfect.  But if you like them a little on the crispy side, these do that perfectly too, without burning and tasting like cardboard!

I know I’ve mentioned before that I love everything about cookies except for the actual process of dropping, baking, cooling, and repeating.  In all truth, I prefer to make the dough and just stop there!  I have this huge cookie sheet (it’s amazing) that can bake about 20 cookies at once.  This recipe makes about 36 regular sized cookies so I thought to myself, “why not make jumbo cookies?  Everyone eats at least two anyway!”  So, I admit, they really aren’t the prettiest cookies, I’ll never win that award but my, oh my, they are delicious.

I’ve come to terms that my cookies will never be perfectly round, they will never be all the same size…I’m just not that meticulous.  However, my future children will have pretty scrumptious cookies coming from my oven and I hope that they love me enough to not care what they look like!

PrintPrint Recipe

Peanut Butter Cookies


1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 1/4 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
1/4 cup milk chocolate chips (optional, I used these in half of the dough


Preheat oven to 350 degrees and line a large cookie sheet with parchment paper.

In the bowl of a stand mixer (or large mixing bowl if using a hand mixer,) cream together butter and peanut butter on high. Add granulated sugar and brown sugar and mix until combined.

Add egg and vanilla and mix until combined.

In a separate bowl, whisk flour, baking soda, baking powder, and salt.

Working in a couple of batches, add the flour mixture to the peanut butter mixture and mix until combined, scraping down the sides as needed.

At this time, if you want chocolate chips in all of your cookies, add them now. If not, wait till later.

The dough might need to be refrigerated for easy handling at this point, thirty minutes would do the trick.

Shape dough into ~1-inch balls (depending on your cookie size preference) and roll in extra granulated sugar. Place on cookie sheet about two inches apart.

Using a fork (dipped in sugar,) flatten the cookies by making a crisscross pattern in the dough.

Bake for 8-10 minutes, until the cookies reach your desired doneness
Allow the cookies to cool a minute or two on the cookie sheet before transferring to a wire cooling rack.

Recipe slightly adapted from the Better Homes and Gardens New Cookbook