Peanut butter cookie weekend continues with this classic PB cookie. Yesterday I posted the recipe for the 3 ingredient version here; while this is a pretty darn good cookie, the classic version takes it to the next level. So if you have a little extra time and okay with a few more ingredients, these classics are totally worth it.

While I love a soft cookie, I love how these have a little bit of a toasted peanut crunch and some snap when you bite into them. They are like a really good biscuit cookie that pairs perfectly with a cup of coffee. They are adapted from King Arthur and I opted to use the butter instead of the shortening since they already have quite a bit of crisp. The butter gives them a little more softness and flavor.

My favorite way to make these is with chunky PB and baking them for 12 minutes – perfection!

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Classic Peanut Butter Cookies

A traditional peanut butter cookie with a crisp biscuit-like crunch. Hints of vanilla and lots of peanut butter flavor give this cookie complexity and keeps you coming back for more! Use with salted, well stirred peanut butter – crunchy or smooth!

Servings: 24 cookies

Ingredients

96 g (6 tbsp) Plant Based Butter, Room Temp. I recommend Miyoko's
100 g (½ cup) White Sugar
100 g (½ cup) Brown Sugar
1 tbsp Flax Meal, ground flax seeds
3 tbsp Water
1 tsp Vanilla
200 g (¾ cup) Salted Peanut Butter well stirred, chunky or smooth
180 g All Purpose Flour
1 tsp Baking Soda
½ tsp Salt

Instructions

Preheat oven to 350F. In a small bowl whisk together flax meal and water, then set aside. In a mixing bowl and the paddle attachment, combine sugar and butter and cream together until smooth.
To the mixing bowl, add the flax seed mixture, vanilla, and peanut butter. Mix on medium high until combined.
In a smaller bowl, whisk together flour, baking soda and salt. Add your dry ingredients to your wet and mix on medium speed for about a two minutes.
Use a tablespoon measuring spoon to scoop out the dough and then roll between your palms to form a ball, about 1 inch in diameter. Place one a cookie sheet about 2-3 inches apart.
Press the back of the fork into each dough ball to create a criss cross pattern. Bake for 11-13 minutes or until the edges are a light golden brown. Let cool for a couple of minutes and ready to eat!
Keep the baked cookies stored in an airtight container for up to a week. Keep unbaked dough wrapped in plastic and refrigerated for 2-3 weeks or freeze for 2-3 months.

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