Peanut Butter Cookies
Craving perfect cookies? This Peanut Butter Cookies Recipe reveals 7 simple ways to skyrocket your baking. Get crispy edges and chewy centers. Try now!
Ingredients
- 1¼ cups 156g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup 113g unsalted butter, softened
- ½ cup 130g creamy peanut butter
- ½ cup 100g granulated white sugar
- ½ cup 100g light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup 50g granulated sugar for rolling
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- Beat softened butter, peanut butter, granulated sugar, and brown sugar in a large bowl with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Add egg and vanilla extract to the butter mixture and beat for 30 seconds until fully incorporated. Scrape down sides of bowl.
- Add flour mixture to wet ingredients and mix on low speed just until no flour streaks remain. Do not overmix.
- Scoop dough into 1½-tablespoon portions and roll into balls.
- Roll each ball in granulated sugar to coat.
- Place dough balls on prepared baking sheets, spacing them 2 inches apart.
- Use a fork to press down gently in one direction, then rotate 90 degrees and press again to create a crisscross pattern.
- Bake for 10-12 minutes until edges are set and lightly golden. Centers will look slightly underdone.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage Tips
Store in an airtight container at room temperature for 5-7 days
Refrigerate for up to 2 weeks
Freeze baked cookies for up to 3 months
Freeze raw dough balls for up to 3 months; bake from frozen, adding 2 minutes to bake time Pro Tips Use room temperature butter (65-70°F) for best results
Choose conventional creamy peanut butter (like Jif or Skippy), not natural varieties
Don't overbake - remove when centers still look soft
Use a cookie scoop for uniform size
Cookies continue baking on hot pan after removal from oven
Spoon flour into measuring cups and level off; don't scoop directly from bag Variations Add ¾ cup chocolate chips for chocolate peanut butter cookies
Use crunchy peanut butter or add ½ cup chopped peanuts for extra crunch
For keto version: use almond flour and sugar substitute Equipment Needed Electric mixer
Cookie scoop (1½ tablespoon size)
Parchment paper
Wire cooling rack
Refrigerate for up to 2 weeks
Freeze baked cookies for up to 3 months
Freeze raw dough balls for up to 3 months; bake from frozen, adding 2 minutes to bake time Pro Tips Use room temperature butter (65-70°F) for best results
Choose conventional creamy peanut butter (like Jif or Skippy), not natural varieties
Don't overbake - remove when centers still look soft
Use a cookie scoop for uniform size
Cookies continue baking on hot pan after removal from oven
Spoon flour into measuring cups and level off; don't scoop directly from bag Variations Add ¾ cup chocolate chips for chocolate peanut butter cookies
Use crunchy peanut butter or add ½ cup chopped peanuts for extra crunch
For keto version: use almond flour and sugar substitute Equipment Needed Electric mixer
Cookie scoop (1½ tablespoon size)
Parchment paper
Wire cooling rack