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.
Related Recipes:
- Chocolate chip cookies
- Chocolate Chip Cookies with Oats
- Pecan Snowball Cookies
- Snickerdoodles Cookies
- Lemon Ricotta Cookies
- Oreo Cookies Brigadeiro
Recipe
Easy Peanut Butter Cookies
Ingredients
- 1-½ cups all-purpose flour , spooned into measuring cup and leveled-off with knife
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 113 g (½ cup) unsalted butter , softened
- 1 cup creamy or crunchy peanut butter , such as Jif
- ¾ cup light brown sugar , packed
- ¼ cup granulated sugar
- 3 teaspoons pure vanilla extract
- 1 large egg , room temperature
Top Coat:
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
Instructions
- 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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.