Description
Soft, chewy, and rich in flavor, this peanut butter cookies recipe is a homemade classic that’s easy to make and always satisfying.
Ingredients
1 and 1/3 cups (170g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) packed brown sugar
1/4 cup (50g) granulated sugar, plus 1/2 cup (100g) for rolling
1 large egg, at room temperature
3/4 cup (185g) creamy peanut butter
1 teaspoon pure vanilla extract
Instructions
1. Whisk together the flour, baking soda, and salt in a medium bowl.
2. In a large bowl, cream the butter until smooth. Add brown sugar and 1/4 cup granulated sugar, beat until fluffy.
3. Add egg, then mix in peanut butter and vanilla. Scrape sides of bowl as needed.
4. Add the dry mixture to the wet ingredients. Mix on low speed until combined.
5. Cover and chill the dough in the refrigerator for 1 to 2 hours.
6. Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
7. Roll dough into balls (about 18g each). Roll in remaining sugar, then place on baking sheets.
8. Press down with a fork to create a crisscross pattern. Reshape into thicker discs if needed.
9. Bake for 11–12 minutes until edges are set. Centers will look soft.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store baked cookies in an airtight container at room temperature for up to 1 week.
Cookie dough balls can be frozen for up to 3 months. Let sit for 30 minutes before baking.
You may use natural peanut butter, but expect a slightly crumblier texture.
Add-ins like chocolate chips, peanut butter chips, or chopped peanuts can be added for variation. Skip the fork pattern if using mix-ins.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Cookie Recipes
- Method: Baking
- Cuisine: American