Peanut Butter Cookies
These peanut butter cookies are a dream for peanut butter lovers — soft, chewy, and rich with nutty flavor in every bite. The dough doesn’t require any chilling, which means you can go from mixing to baking in no time. They bake up with crisp edges and soft centers, and they freeze beautifully, whether you freeze the baked cookies or the dough itself. Keep a stash on hand for lunchbox treats, afternoon snacks, or whenever a cookie craving strikes.
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ¾ cup creamy peanut butter
- 1 large egg at room temperature
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium-low speed until creamy.
- Add the peanut butter and mix until fully blended. Mix in the egg and vanilla until smooth.
- Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as needed.
- You can shape and bake the cookies right away, or chill the dough for 30–60 minutes in the fridge, covered with plastic wrap.
- Line baking sheets with parchment paper. Scoop rounded tablespoons of dough and roll into balls. Place them 2 inches apart on the baking sheet. Press a fork gently onto the tops in a crisscross pattern to flatten slightly.
- Bake for 9–11 minutes, until the cookies are just set. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For added sweetness and a bit of crunch, you can roll the cookie dough balls in granulated sugar before baking. Place ¼ cup of sugar in a shallow bowl and coat each ball before setting it on the baking sheet.
Natural peanut butter can be used, but the cookies may come out slightly drier in texture.
When measuring flour, spoon it into the measuring cup and level it off with a knife. Avoid scooping directly, as it packs in too much flour and can lead to dense cookies.
Store peanut butter cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months. To thaw, let them sit at room temperature for 10–15 minutes.
Natural peanut butter can be used, but the cookies may come out slightly drier in texture.
When measuring flour, spoon it into the measuring cup and level it off with a knife. Avoid scooping directly, as it packs in too much flour and can lead to dense cookies.
Store peanut butter cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months. To thaw, let them sit at room temperature for 10–15 minutes.