Why fix it if it ain’t broken, right? This peanut butter cookie is an absolute classic, but it’s the best version of that classic you’ll ever have. The nutty flavor and savory/sweet combination is the hallmark of a perfect peanut butter cookie. Our version is a soft and tender cookie just the way we like them. (But you can always bake them a little longer if a crunchy cookie is your thing.) These don’t need any toffee chips or chocolate kisses or special add-ins, because they’re perfect just the way they are.
They’re so easy to mix up, there’s just no reason to schlep to a bakery to get what you can make at home. If you’re feeling ambitious you can even make an extra batch of dough and store it in the freezer (for up to three months), then whip it out when you need a quick dessert. The dough is very soft due to all that creamy peanut butter, so it’s important to chill it for at least three hours. This helps the dough hold its shape and not spread out all over the pan when baking. The result is perfectly soft, pillowy cookies so it’s well worth it! Go give these a try and watch your friends and family flock to you. Enjoy!
Peanut Butter Cookies
15 minutes active, 3 hours inactive
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 1 cup creamy or chunky peanut butter
- 3 cups all-purpose flour
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated sugar, for rolling
- When ready to bake, preheat oven to 350º F and line two cookie sheets with parchment paper.
- In a large bowl, cream (with paddle attachment if using a stand mixer) together the butter and sugars on medium speed until smooth.
- Slowly add in the eggs and mix on high, making sure to scrape the sides of the bowl. Mix until combined, around 1 minute.
- Add in the peanut butter and vanilla, and mix until incorporated and smooth.
- In a separate bowl, sift the dry ingredients together. Pour into egg/peanut butter mixture and mix on low. It’s okay if dough is thick and sticky.
- Cover dough and chill in refrigerator for 2-4 hours.
- Once chilled, form balls out of the dough (balls should be comprised of about 1-1 1/2 tablespoons of dough) and roll in a bowl of granulated sugar.
- Place 2 inches apart on baking sheet and press the tines of a fork into the cookies to form criss-cross pattern on top.
- Bake until very lightly browned, about 10-11 minutes. (It's okay if the centers look a little underdone; they'll continue to cook a bit once out of the oven.) Remove from oven and allow to cool.
Adapted from Sally’s Baking Addiction.