Classic Peanut Butter Cookies

07.22.2017

These perfectly delicious, soft Peanut Butter Cookies totally take me back to childhood. For a long time as a kid peanut butter cookies were my favorite so I made them a lot. And here I am again craving them all the time. The flavor of the classic peanut butter cookie is just hard to beat. They’re so good in fact, I think they deserve a spot on my list of the top 5 best kinds cookies – along with Chocolate Chip Cookies, Snickerdoodles, Frosted Sugar Cookies, and Pumpkin Chocolate Chip Cookies.

Peanut Butter Cookies

Peanut Butter Cookies

This is my go-to recipe for peanut butter cookies. They have wonderful texture and plenty of peanut butter flavor. They are also perfect for dunking in milk. Yum yummmm! It’s the weekend so that’s always a good excuse to get baking, especially when your end result is this good!

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Peanut Butter Cookies

Servings: 2 dozen

Ingredients

  • 1 1/3 cup (188g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 3/4 cup (185g) creamy peanut butter (not natural)
  • 1 large egg
  • 1 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper. In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and brown sugar until combined. Mix in peanut butter then blend in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix just until combined. 

  3. Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp). Place on baking sheets spacing them 2-inches apart. Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss cross pattern).

  4. Bake cookies in preheated oven, one sheet at a time, for about 9 minutes (cookies will appear pale and slightly under-baked, they'll continue to cook slightly as they cool). Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.

  5. Recipe source: Cooking Classy

12 comments

  • Diane Ehrlich: I add salted sunflower seeds to my peanut butter cookies. They add a little crunch, salt and nutty flavor. Enjoy! July 23, 2017 at 3:58am Reply

  • Eva Jasmin: I was looking for a good pb cookie recipe for a while now, these look awesome, need to try it out asap!
    Best, Eva July 23, 2017 at 3:18pm Reply

  • Ben Myhre: Who doesn’t love some PB cookies? And I love those action shots! July 23, 2017 at 5:07pm Reply

  • Sam: Can I substitute almond butter for peanut butter and leave everything else the same? July 24, 2017 at 12:33pm Reply

    • Jaclyn: I haven’t tested yet so I can’t say for sure, my guess is that you’d want to use a bit less almond butter because it has a runnier consistency than peanut butter. July 25, 2017 at 7:34pm Reply

  • Amy: Yes, yes, the cookies look amazing, but how did you get those pictures of milk?? That doesn’t even look like real milk, it’s so white! July 25, 2017 at 12:57am Reply

    • Jaclyn: It’s a mixture of about 3/4 milk and 1/4 cream :). July 25, 2017 at 7:31pm Reply

  • Carol: Looks good, it’s a must try. July 27, 2017 at 6:34am Reply

  • Midge: Why not natural peanut butter? July 27, 2017 at 7:59pm Reply

    • Jaclyn: It has a difference consistency. July 27, 2017 at 8:05pm Reply

  • Amy: These look so yummy! Definitely going to try them out! July 28, 2017 at 8:37am Reply

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