Peanut Butter Cookies
Peanut butter cookies are an irresistible classic cookie flavor and this peanut butter cookie recipe is the best! The cookies are soft, chewy, slightly crisp, and are packed with a ton of peanut butter flavor. The best part is, the recipe is super easy to make and comes together in no time!
Ingredients for Peanut Butter Cookies
- Unsalted butter – Room temperature.
- Brown sugar + granulated sugar – A combination of sugars creates the perfect balance of sweetness and creates a chewy texture.
- Peanut butter – Regular, creamy peanut butter. Are you team Jif or team Skippy? I don’t recommend using natural peanut butter for this recipe.
- Eggs – Large eggs, room temperature.
- Vanilla extract – Pure vanilla extract adds great flavor to the cookies.
- All-purpose flour
- Baking soda
- Salt
How to Make Peanut Butter Cookies
- Prep: Preheat oven to 350 degrees F and line baking sheet pans with silicone baking mats or parchment paper.
- Make the cookie dough: Cream the butter, brown sugar, and granulated sugar until smooth. Add in the peanut butter and mix well. Add in the eggs and vanilla extract and mix until smooth. Add in the dry ingredients (all-purpose flour, baking soda, and salt) and mix until the cookie dough forms.
- Prep the cookies for baking: Portion the cookie dough using a large cookie scoop (3 tablespoons). Roll the dough balls in your hands and then roll the cookie dough balls in granulated sugar. Place the balls on the prepared baking sheet pan allowing room from spreading. Gently press a fork into the top of the cookie dough to create the classic criss-cross pattern.
- Bake the cookies: Bake the cookies for approximately 12 minutes until the cookies are set on the edges. Remove the pan from the oven and allow the cookies to cool on the pan for 2 minutes before transferring to a wire rack to cool.
Recipe Tips
- Check out my baking tips post on 10 Tips for Baking Perfect Cookies to learn simple tips and tricks to baking the best peanut butter cookies.
- To make the cookies perfectly round, use the back of a spoon to gently nudge the edges of the cookies immediately when they are removed from the oven. You could also swirl a large round cookie cutter around the cookies to make them perfectly round.
- If the fork sticks to the cookie dough when you are creating the criss-cross pattern, dip it in the granulated sugar to prevent sticking.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container at room temperature for about 2 to 3 days.
Can I make the cookie dough ahead of time?
- Yes! Portion the cookie dough into balls and chill in the refrigerator for 30 minutes. Then, store the cookie dough balls in a resealable storage bag for up to 2 weeks. To bake, bring the cookie dough balls to room temperature, roll into balls, roll in sugar, mark with a fork, and bake as instructed.
- You can also freeze the cookie dough balls in a resealable storage bag for up to 3 months.
Can I cut the recipe in half?
- Yes! The recipe is easily halved and will create about 14 cookies.
Other Peanut Butter Recipes You Will Love
- Monster cookies
- Peanut butter blossoms
- Flourless peanut butter cookies
- Chocolate peanut butter cupcakes
- Peanut butter swirl brownies
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Peanut Butter Cookies
Yield: 28 cookies
Peanut butter cookies are an irresistible classic cookie flavor and this peanut butter cookie recipe is the best! The cookies are soft, chewy, slightly crisp, and are packed with a ton of peanut butter flavor. The best part is, the recipe is super easy to make and comes together in no time!
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 1 cup (220 g) light brown sugar
- 1 cup (200 g) granulated sugar
- 2 cups (516 g) creamy peanut butter
- 2 (2) eggs room temperature
- 2 tsp (2 tsp) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- ½ cup (100 g) granulated sugar for rolling the cookies
Instructions
- Preheat oven to 350° F (177℃) . Line baking sheet pans with silicone baking mats or parchment paper sheets.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar until smooth and creamy. Add the peanut butter and mix until smooth. Add in the eggs and vanilla extract and mix until well combined and smooth.
- Add in the all-purpose flour, baking soda, and salt. Mix on low speed until the cookie dough forms.
- Portion the cookie dough with a large cookie scoop (3 tablespoons). Roll the cookie dough ball in between your hands to create a smooth sphere. Then, roll the cookie dough balls in granulated sugar. Place the cookie dough balls on the prepared sheet pans, allowing room for spreading. Use a fork to gently press a criss-cross pattern into the cookies.
- Bake the cookies for about 12 minutes until the edges are set. Remove the baking pan from the oven and cool the cookies on the pan for 2 minutes. Transfer the cookies to a wire rack to cool.
Notes
- Store the peanut butter cookies in an airtight container at room temperature for 2 to 3 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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