West Coast Peanut Butter Cookies

Peanut butter cookies
are my favourite cookie – ever.
There is something about the taste
and the texture that takes me straight back to childhood.


▢ 1 1/2 cup all-purpose flour 180g

▢ 1/2 cup butter unsalted, room temp 113g

▢ 1 cup smooth peanut butter 250g

▢ 1/2 cup brown sugar 100g, lightly packed

▢ 1/2 cup sugar 100g

▢ 1 tsp vanilla extract 5mL

▢ 1 egg large, room temp

▢ 3/4 tsp baking powder 3g


Preheat oven to 350F – you can likely convection bake these at 325 to 340 degrees but shorten your time!

Sift flour and baking powder together then whisk to combine.

Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.

Add peanut butter and mix until incorporated.

Mix in egg and vanilla extract then add flour mixture and beat until incorporated.

Roll dough into one inch balls and place on baking sheet lined with parchment paper.

*I used a tool called (I think) a melon baller – kind of a much smaller version of a ice cream scoop to get the perfect size every time.

Flatten cookies with a fork in a criss-cross pattern.

Bake cookies for about 10 minutes. Pay strict attention to timing. These cookies are dead easy to burn.

Allow cookies to cool completely on baking sheet, before being transferred to rack.

This cookie pairs well with any kind of black coffee or tea. It is guaranteed to take you back to a simpler time.

Colin Newell is a Victoria resident and long time editor of the CoffeeCrew.com website.