These homemade peanut butter cookies are soft, chewy and full of peanut butter flavor. They are delicious dipped in milk. So simple. So irresistible.
The flavor of peanut butter cookies is unique – they have just the right amount of sweetness and are so hard to resist when someone has baked a fresh batch. This peanut butter cookie recipe is one you won’t want to miss.
Peanut Butter Cookies Recipe
Total duration: 40 minutes
Servings: 24 cookies
1 1/3 cups (188 g) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 tsp salt
1/2 cup (113 g) unsalted butter, softened
1/2 cup (105g) granulated sugar
1/2 cup (110 g) light brown sugar
3/4 cup (185 g) creamy peanut butter
1 large egg
1 1/2 teaspoon vanilla extract
Preheat the oven to 350°F/180°C. Prepare two 18 x 13 inch baking sheets by lining them with silicone molds or parchment paper.
Combine flour, baking soda, baking powder and salt in a medium bowl. Put aside.
In a bowl, using an electric stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until well blended.
Add the peanut butter, then stir in the egg and vanilla. With the mixer on low speed, slowly add the flour mixture. Mix until homogeneous.
Scoop out the dough and form into balls (about 30 grams each or 2 tablespoons) and place them 2 inches apart on baking sheets.
Flatten into a grid with a fork. Dip your fork in the flour to prevent it from sticking when you draw a hatched pattern on the cookies.
Bake the cookies for about 9 minutes. It is normal for cookies to appear pale and slightly undercooked – they will continue to cook slightly as they cool.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack and let cool completely.
Can these peanut butter cookies be frozen?
Yes, absolutely yes. Once cookies are completely cooled, they can be stored in the freezer, in an airtight container or freezer bag, for up to three months. When you’re ready to serve them, let them come to room temperature on the counter for a few hours.
If you wish to freeze the cookie dough, scoop out the cookie dough with a cookie scoop, flatten each ball with a crosshair fork, and freeze the cookie dough for 1-2 hours on a baking sheet lined with parchment paper. Once the cookie dough is frozen, freeze it in an airtight container or freezer bag for up to three months. An additional 1-2 minutes should be added to the baking time if the cookie dough is being baked from a freezer.
- Use only real butter.
- It’s best to use a room temperature egg in your cookie dough. To bring your egg back to room temperature, put it in a bowl of warm water for five to ten minutes.
- For softer cookies, lower the oven temperature – bake them a bit longer at a lower temperature.
- To make it sweeter, you can roll the cookie dough in additional granulated sugar before baking.
- Peanut butter chunks will work great if you like texture and a nice crunch in your cookies.
- Add chopped peanuts for a crispy peanut butter cookie.
- For best results, enjoy them within two days of cooking.
- You can make the cookie dough ahead and refrigerate it for up to three days. You’ll need to let it sit for 30-40 minutes at room temperature before picking it up and shaping it – in the fridge the fats in the peanut butter solidify making it difficult to work with until it comes back to room temperature ambient. If you need to prepare the dough further in advance, we recommend freezing it.