Peanut Butter Cookies Recipe
This classic Peanut Butter Cookies Recipe makes the perfect pick-me-up, after school snack, or all around sweet treat. This old fashioned recipe is the one to bake, right down to the criss-cross pattern made with a fork.
Servings 24 cookies
Calories 253kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter softened (2 sticks, see note 1)
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 cup creamy peanut butter (see note 2)
- 2 teaspoons vanilla extract
- 2 eggs
Instructions
- Adjust the oven rack to the middle position and preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. In a medium bowl, or on to parchment paper, sift together the flour, salt, baking soda, and baking powder.
- In a stand mixer fit with the paddle attachment, or with an electric hand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 3-6 minutes. Beat in the peanut butter until fully incorporated, about 30 seconds.
- Beat in the vanilla until smooth, Add the eggs, one at a time, beating until incorporated after each addition. Scrape down the bowl and beaters as necessary. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.
- Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). Make a crosshatch design on each cookie with a fork.
- Bake the cookies until the edges are golden and the centers have puffed and are beginning to deflate, about 12-17 minutes, switching and rotating the baking sheets halfway through baking. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Video
Notes
- Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
- Peanut butter: The recipe calls for creamy, but crunchy is fine too. I like making the cookies with store-bought peanut butter better than homemade peanut butter.
- Yield: This recipe makes 24 soft and chewy Peanut Butter Cookies.
- Storage: These cookies last about 4 days in an airtight container or cookie jar. Like soft cookies? Store them in a ziplock bag.
Nutrition
Serving: 1 cookie | Calories: 253kcal | Carbohydrates: 30g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 276mg | Potassium: 106mg | Fiber: 1g | Sugar: 18g | Vitamin A: 361IU | Calcium: 24mg | Iron: 1mg