Looking for a classic cookie recipe that is sure to please everyone? Look no further than these peanut butter cookies!
Made with just a few simple ingredients, a crumbly, chewy texture, and a rich peanut butter flavor, these cookies are perfect for any occasion, from a casual afternoon snack to a holiday cookie platter.
Whether you prefer creamy or crunchy peanut butter, these cookies will satisfy your sweet tooth and leave you returning for more. Plus, with tips on making the best peanut butter cookies, you can bake up a batch that will impress.
How to Make Peanut Butter Cookies
Note: The full instructions are provided in the recipe card below.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together at low speed.
(Alternatively, beat in a mixing bowl using a hand mixer or wooden spoon.) Increase speed to medium-high and beat until light and fluffy, about 3 minutes.
Add the peanut butter and continue to beat until fully incorporated. Next, add the egg and both types of vanilla and beat until fully incorporated.
Remove the bowl from the stand mixer. Sift the flour, baking powder, baking soda, and salt in a large bowl. Fold the dry ingredients into the peanut butter mixture using a rubber spatula.
Transfer the cookie dough to a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 1o to 15 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
Form and bake the cookies: Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
If you only have 1 baking sheet, let it cool completely between batches. In a small bowl, combine 2 tablespoons of white sugar and 2 tablespoons of light brown sugar; set aside.
Using a 1.5-inch ice cream scooper, scoop the dough, scraping each against the bowl as you scoop.
Roll each mound in your hands to form a ball, roll them in sugar, and place 2 inches apart on the prepared baking sheet; chill them for a least 15 minutes. Press the tines of a fork onto the top of a cookie dough ball to flatten it. Dip the fork in sugar and repeat to form a crosshatch pattern. Repeat with remaining dough balls.
Bake cookies until slightly puffed and turn light brown at the edges, about 10-12 minutes. Let the cookies cool on a wire rack. Store in an airtight container at room temperature.
Looking for a classic cookie recipe that is sure to please everyone? Look no further than these peanut butter cookies! Made with just a few simple ingredients, a crumbly, chewy texture, and a rich peanut butter flavor, these cookies are perfect for any occasion, from a casual afternoon snack to a holiday cookie platter. Whether you prefer creamy or crunchy peanut butter, these cookies will satisfy your sweet tooth and leave you coming back for more. Plus, with tips on making the best peanut butter cookies, you can bake up a batch that will impress.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together at low speed. (Alternatively, beat in a mixing bowl using a hand mixer or wooden spoon.) Increase speed to medium-high and beat until light and fluffy, about 3 minutes.
Add the peanut butter and continue to beat until fully incorporated. Next, add the egg and both types of vanilla and beat until fully incorporated. Remove the bowl from the stand mixer.
Sift the flour, baking powder, baking soda, and salt in a large bowl. Fold the dry ingredients into the peanut butter mixture using a rubber spatula.
Transfer the cookie dough into a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 1o to 15 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
Form and bake the cookies: Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. If you only have 1 baking sheet, let it cool completely between batches.
In a small bowl, combine 2 tablespoons of white sugar and 2 tablespoons of light brown sugar; set aside. Using a 1.5-inch ice cream scooper, scoop the dough, scraping each against the bowl as you scoop. Roll each mound in your hands to form a ball, roll them in sugar, and place 2 inches apart on the prepared baking sheet; chill them for a least 15 minutes.
Press the tines of a fork onto the top of a cookie dough ball to flatten. Dip the fork in sugar and repeat to form a crosshatch pattern. Repeat with remaining dough balls. Bake cookies until they are slightly puffed and turn light brown at the edges, about 10-12 minutes. Let the cookies cool on a wire rack. Store in an airtight container at room temperature.
Notes
How to Store & Re-HeatTo store: These peanut butter cookies, let them cool completely to room temperature and then transfer them to an airtight container or zip-top bag. The cookies can be stored at room temperature for up to 1 week. To keep the cookies fresh for a longer period, you can freeze them. Place the cooled cookies in an airtight container or zip-top bag and freeze for up to 3 months. Thaw the cookies at room temperature for a few hours before serving. To reheat: Briefly warm them in a preheated oven at 350 °F (175 °C) for 3-5 minutes. Enjoy them at room temperature or chilled for a delicious treat. It's important to note that peanut butter cookies can become dry and crumbly if they are overbaked, so keep an eye on them while in the oven and remove them as soon as they are slightly puffed and light brown at the edges. Additionally, storing the cookies in an airtight container or bag will help prevent them from drying out.Make-AheadThese peanut butter cookies can be made ahead of time by preparing the dough, rolling it into balls, and refrigerating it for up to 3 days. When ready to bake, remove the cookie dough from the refrigerator and let it sit at room temperature for 10-15 minutes before rolling in sugar and baking as directed. You can freeze the dough balls for up to 3 months, then thaw them in the refrigerator overnight before rolling in sugar and baking. This make-ahead method is perfect for busy schedules or preparing ahead for holiday cookie platters, allowing you to have freshly baked cookies in no time.How to FreezeRoll the Peanut Butter Cookie dough balls in sugar coating. Then, place them on a baking sheet and freeze until solid. After the dough is frozen, transfer it to an airtight container or freezer bag and store it in the freezer for up to 2 months. When ready to bake, remove the cookie balls from the freezer and bake straight from frozen as directed in the recipe, adding 1 to 2 extra minutes to the baking time.
Nutrition
Nutrition Facts
Easy Peanut Butter Cookies
Amount per Serving
Calories
79
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
5
mg
2
%
Sodium
67
mg
3
%
Potassium
64
mg
2
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
2
g
4
%
Vitamin A
7
IU
0
%
Calcium
12
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
