Description
These classic peanut butter cookies are always a hit. Easy to make, easier to eat!
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature*
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (250g) creamy peanut butter*
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- optional: 1/3 cup (67g) granulated sugar, for rolling
Instructions
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.
- In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll balls of dough (about 1.5 Tablespoons or 27-30g of dough per cookie) and roll into granulated sugar. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 12–13 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Notes
- Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well—up to 3 months. Unbaked cookie dough balls freeze well—up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
- Room Temperature Ingredients: Make sure you have room temperature butter, not melted in the slightest. Do not soften in the microwave—that makes it sort of melty and greasy. Place out 1 hour before beginning. Room temperature eggs are preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
- Peanut Butter: Chunky peanut butter works as well. I do not suggest using natural style, oily peanut butter. Brands such as Jif or Skippy work best.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: peanut butter cookies, classic peanut butter cookies