Peanut Butter Cookies are one of the easiest baked goods you could possibly make, but they’re a classic for a reason! You only need a few basic ingredients that you likely already have in your kitchen to whip up these treats. They’re perfect for a potluck or bake sale, or to keep around the house to satisfy your sweet tooth! Anyone else love peanut butter as much as I do?
Peanut Butter Cookies
Ingredients
- 1 1/3 cup all-purpose flour (190g)
- 3/4 cup creamy peanut butter (185g) I don't recommend using any kind of natural peanut butter here, just stick to classic Skippy/Jif/etc
- 1 large egg
- 1/2 cup unsalted butter, room temp (113g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed brown sugar (110g)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper and set aside.
- In a medium bowl, add the flour, baking powder, baking soda, and salt, and whisk together to combine, and then set aside.
- In the bowl of a stand mixer, add the butter and both sugars and cream together on medium-high speed until smooth and fluffy, pausing to scrape down the sides as necessary with a rubber spatula; about 3-5 minutes.
- Add the peanut butter and mix on medium speed until fully incorporated, followed by the egg and vanilla, mxing on medium speed and then about 30 seconds on medium-high, again pausing when necessary to scrape down the sides.
- Once the wet ingredients are all added and homogeneous, set the mixer on low speed and slowly add the dry ingredients, stopping when just combined; you don't want to over mix.
- Scoop out ~2 tbsp of dough and shape into a ball with your hands and place on the prepared baking sheets–repeat until all the dough is gone or the sheets are full, you should get around 24 cookies give or take a few depending on how large you make them. Make sure you leave about 2 inches between each dough ball.
- Using a fork with long tines, press a cross-hatch pattern into each cookie, flattening them slightly (don't feel the need to flatten them out to final size, as they will spread in the oven as is).
- Bake the cookies, one sheet at a time, for 8-10 minutes; they will appear a bit pale and underdone, but they'll continue cooking out of the oven so you don't want them to get too dark. Let them cool for about 5 minutes before transferring to a wire rack to cool completely.
- Enjoy!
