Peanut Butter Cookies
Indulge in these delicious Peanut Butter Cookies. Soft when just out of the oven but, gets that soft crunch on the outside as it cools, and is slightly chewy. The perfect cookie to dunk into milk.
This is an easy recipe to make and you don’t need to chill the dough. Enjoy baking this cookie recipe for Peanut Butter Cookies. It is a great recipe for beginning bakers as well as advanced.
And if peanut butter isn’t your jam visit here to see all our cookie recipes to find something else to bake.
Peanut Butter Cookies
Classic peanut butter cookies are a cookie we love baking over and over. I’ve also made a variety of this type of cookie. One variation is this pumpkin spice peanut butter cookies recipe. And if you prefer nut butter this peanut butter cookie recipe is made with nut butter.
Today’s recipe is a staple to bake and easy to make! For many, you just can’t beat a good peanut butter cookie!
Peanut Butter Cookies Recipe
Ingredients
- Creamy Peanut Butter
- Butter (softened)
- Sugar (granulated)
- Brown Sugar (golden or light)
- 1 Egg
- Pure Vanilla Extract
- Flour
- Baking Powder
- Baking Soda
- Salt pinch
You can shop for groceries online at Amazon or add them to your order pickup Target Cart. Or same-day delivery order at Target.
Kitchen supplies you will need to make this recipe
- Baking Sheet Pans
- Silpats or Parchment Paper
- Mixing Bowls and a Baking Spoon (for mixing) or Stand Mixer and a mixing bowl.
- Baking Spatula
- Cookie Scoop (optional)
- Measuring Cups
- Measuring Spoons
Directions
Preheat the oven to 350F degrees
Make sure to take the butter out early to soften it. And get out the egg to get it to room temperature.
Instructions
- Measure and add the flour, baking powder, baking soda, and salt in a medium bowl. Slowly whisk the dry ingredients together. Set to the side until needed.
- In a large mixing bowl or the stand mixer cream the butter and peanut butter until fully combined.
- Next, add the sugars and cream them with the peanut butter and butter.
- Add the egg and vanilla extract and mix them until fully combined.
- Slowly add in the flour, mixing and scraping down the sides of the bowl until it is all combined. Do not overmix.
- Roll the dough into small balls. I like using a cookie scoop to keep them the same size.
- Once they are all rolled and on the lined baking sheet (using silpat or parchment paper) roll them in sugar one by one.
- Then dip a fork into the sugar and make a crisscross pattern on the cookie while flattening it to make its cookie shape. Repeat until all the cookies are done and the sheet pan is full.
- Bake in the oven for 7-12 minutes depending on their thickness and size. They will be slightly browned on the bottom and a light golden on top. Let the cookies cool for a few minutes and then transfer them to a cooling rack to finish cooling.
Pin it for Later or Print The Recipe Below
Serve the cookies with milk, tea, or coffee, and enjoy!
Baking homemade peanut butter cookies makes your home smell wonderful. They make a tasty treat that is easy to make!
- New here? Be sure to Subscribe. Grab our bonus printable recipe binder and cooking resources. Plus, never miss a post with our newsletter!
- Don’t forget to Pin it for Later
- Follow us on Pinterest
- Shop our favorites on Amazon
Print The Recipe
Peanut Butter Cookies
Peanut Butter Cookies. Soft when just out of the oven but, gets that crunch on the outside as it cools, and is slightly chewy. It is the perfect cookie to dunk into milk. Why? Because it doesn’t fall apart it is perfect to dip into a big glass of milk and tastes delicious... It is easy to make these homemade peanut butter cookies. Enjoy!
Ingredients
- 1/2 a cup of Creamy Peanut Butter
- 1/2 cup of Butter (softened)
- 1/2 cup of sugar (granulated)
- 1 teaspoon of Pure Vanilla Extract
- 1 egg
- 1/2 teaspoon of Baking Soda
- 1/2 cup of light brown or golden brown sugar (packed)
- 1/2 a teaspoon of Baking Powder
- 1-1/4 cup of flour (all purpose)
Instructions
How To Make Peanut Butter Cookies
- Preheat the oven to 350F degrees
- From the refrigerator – Make sure to take the butter out early to soften it. And get out the egg to get it to room temperature.
- Measure and add the flour, baking powder, baking soda, and salt in a medium bowl. Slowly whisk the dry ingredients together. Set to the side until needed.
- In a large mixing bowl or the stand mixer cream the butter and peanut butter until fully combined.
- Next, add the sugars and cream them with the peanut butter and butter.
- Add the egg and vanilla extract and mix them until fully combined.
- Slowly add in the flour, mixing and scraping down the sides of the bowl until it is all combined. Do not overmix.
- Roll the dough into small balls. I like using a cookie scoop to keep them the same size.
- Once they are all rolled and on the lined baking sheet (using silpat or parchment paper) roll them in sugar one by one.
- Then dip a fork into the sugar and make a crisscross pattern on the cookie while flattening it to make its cookie shape. Repeat until all the cookies are done and the sheet pan is full.
- Bake in the oven for 7-12 minutes depending on their thickness and size. They will be slightly browned on the bottom and a light golden on top. Let the cookies cool for a few minutes and then transfer them to a cooling rack to finish cooling.
Serve the cookies with milk, tea, or coffee, and enjoy!
Notes
I used a #2 cookie scoop. If you roll the cookies half the size you will double the cookies but they will be smaller.
The size and thickness of the cookies, along with the oven and altitude will vary the time it takes to bake the cookies. They will be slightly brown on the bottom and a light golden color when they are done.
To see step-by-step images for how to make peanut butter cookies see my Peanut Butter Pumpkin Spice Cookies recipe. https://www.dearcreatives.com/peanut-butter-pumpkin-spice-cookies/
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Cookie Scoop Set - Include 1 Tbsp. / 2 Tbsp. / 3 Tbsp. - 3 PCS Cookie Scoops for Baking - Cookie Dough Scoop - Made of 18/8 Stainless Steel -
Silicone Baking Mat Set of 4, Grade Food Baking mats Non-Stick Reusable
-
Wilton Advance Select Premium Non-Stick Large Baking Sheet, 17.25 x 11.5-Inch, Steel, Silver
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 253Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 131mgCarbohydrates 39gFiber 1gSugar 16gProtein 5g
Not all nutritional information is always 100% accurate.
