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Author:
Franco Salzillo
Mrs. Fields cookies are the only cookie brand that somewhat tastes like homemade cookies; they’ve truly mastered the art of combining a soft texture with the most heartwarming flavors.
And although there’s nothing wrong with buying some authentic Mrs. Fields, making your own is utterly satisfying, and I’ll say it out loud, they taste better than the original.
This recipe is not a secret at all since it has been published for ages. I made some changes to mine, though, and ended with reliable versions of the store-bought cookies.
So get ready, because this peanut butter cookie recipe is incredibly easy and delicious!
I like to keep things simple, so I combine equal parts butter, brown sugar and peanut butter. Of course, we’re not mixing them in that order, but you get the idea. For a large batch of cookies, we’re also using one whole cup of all-purpose flour and three eggs.
Keep in mind we’re making at least two cookie trays here. Vanilla extract and a bunch of salt are the usual suspects, and just a tip of a tablespoon of baking powder does the trick for these.
How to make the cookies? You know the drill. Combine the butter and sugar, fold in the peanut butter and the eggs, and then incorporate the mixture with the dry ingredients previously combined in a mixing bowl.
Something else stands out in this recipe, and that’s baking the cookies at a relatively low heat of 300°F. That’s how you get the almost fudgy core Mrs. Fields cookies are famous for.
Let me just say, don’t mistake undercooked cookies with soft cookies; these should be perfectly baked but not crackly. That’s what we love about these cookies, right?
Line a baking tray with parchment paper and preheat the oven to 300°F.
In a stand mixer, combine the sugar and butter until frothy.
Add the eggs one at a time, vanilla and peanut butter one scoop at a time.
In a mixing bowl, combine the flour, salt and baking powder.
Incorporate the dry ingredients with the peanut butter mixture.
Refrigerate the cookie dough covered with plastic film for 20 minutes.
Scoop the cookie dough into the baking tray leaving enough space between the cookies.
Bake for 20-25 minutes or until golden, cooked through, but soft inside.
