Peanut Butter Cookies

Classic chewy Peanut Butter Cookies make 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. 
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 253 kcal

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)
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter (see note 1)
  • 2 teaspoons vanilla extract
  • 2 large 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 standing 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

  1. 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.
  2. Thicker cookies: Portion out and chill (or freeze!) the dough before baking.
  3. Storage: These cookies last about 4 days in an airtight container or cookie jar. Like soft cookies? Store them in a ziplock bag.
  4. Freezer: Make the dough, form it into a log, and wrap it up tightly and freeze it. It will last for 3 to 4 months. When you're ready to bake, let the dough thaw overnight in the refrigerator before rolling up. Here's everything you ever wanted to know about how to freeze cookie dough.
  5. Dusted in sugar: Like glittery, crispy edged cookies? Roll the unbaked dough ball in a shallow bowl of granulated sugar before pressing with a fork.
  6. Chocolate chips: Mix in 1/2 bag (about 6 ounces) of your favorite chocolate chip into the dough.
  7. Cinnamon: Sift 1/2 teaspoon of cinnamon into the dry ingredients to gently flavor the cookies.
  8. Extra nuts: Throw in a handful or two (4 to 6 ounces) of chopped peanuts (or walnuts, pecans, or cashews) to the dough for extra crunch.

Nutrition

Serving: 1cookieCalories: 253kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 3gCholesterol: 16mgSodium: 276mgPotassium: 106mgFiber: 1gSugar: 18gVitamin A: 361IUCalcium: 24mgIron: 1mg
Keyword peanut butter cookies
Tried this recipe?Let us know how it was!