Things take me a while now. I slowly get out of bed, I’m more methodical, and I wait until things are just right. This Jumbo Soft Peanut Butter Cookie took me about 4 months to develop. I wish I could say that I turned out over one week. But, the excess of cookie dough is in no one’s favor. So, I’d make them when a time called for it. A family party, a movie night, for a heartbroken friend.
I think food ends up meaning more when it’s less science, and more heartbeat. I made my small tweaks and slight adjustments so that it’s well developed. But, sometimes the missing ingredient is reason. A reason to make them. On a whim, not in a lab. Not for google, but for my readers. It’s quality over quantity and I know that’s not in fashion anymore. But, it will always be in my book.
I’m sure you don’t need them to be jumbo. I like them to be sharable though. Like a cake that you cut into 4 equal triangles. Having more dough on the bake makes sure they don’t bake all the way through. The thing with peanut butter is that it can dry out surprisingly fast in the oven. You almost want to underbake these. They won’t turn golden brown. And if they do, they’re overdone. Yet, savable. Just a little crunchy on the edges is all.
And I know what you’re thinking… “Karlee, is the frosting necessary” to which I say, “absolutely yes”. It’s a dense savory sweet that needs some bright creaminess. The extra drizzle of peanut butter at the end, however, is totally voluntary.
You’ll need just one egg because the peanut butter does a great job of binding the ingredients together well. We’re also adding a half cup of corn starch that makes these cookies slightly less dense than without. It helps your teeth slide easily right through the cookie, without resistance. Making it soft and not just chewy.
Enjoy with a cup of coffee and friends for a movie night. Make them because you’re going over to your aunts for dinner. Make them because your son’s heart was just broken. Make them with heart, and love, and dare I say… the Christmas spirit.
Jumbo Soft Peanut Butter Cookies
My teeth just sink right into these peanut butter cookies! So soft and decadent.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg, room temperature
tablespoon vanilla extract
1 1/2 cup flour
1/2 cup corn starch
1/2 teaspoon salt
1/2 teaspoon baking soda
For the frosting,
1/2 cup butter, softened
1/2 cup peanut butter
1 1/4 cup powdered sugar
Melted peanut butter for drizzling
Instructions
Preheat the oven to 350 degrees.
In a standing mixer, beat the butter, peanut butter, sugar and browned sugar until light and fluffy, about 3 minutes. Add in the egg and vanilla and beat just until combined.
Add in the dry ingredients until fully combined. Divide into 6 equal parts, form into circles and place on a lined baking sheet and flatten out to a 1/2 inch.
Place in the oven and bake for 10 minutes. Don’t over bake. These cookies should not turn golden brown. Let cool to room temperature.
For the frosting,
Mix the butter and peanut butter until smooth and add the powdered sugar. Beat until a smooth frosting appears.
Smooth onto each cookie and drizzle on melted peanut butter. Enjoy!
