Best Peanut Butter Cookies Recipe
User Reviews
5
-
Prep Time
15 mins
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Cook Time
9 mins
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Total Time
24 mins
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Servings
30 cookies
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Calories
236 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Best Peanut Butter Cookies Recipe
Description
This recipe begins by creaming softened butter with both granulated and brown sugars until fluffy, creating a light base for the dough. Dry ingredients including flour, baking powder, baking soda, and salt are pre-mixed separately. Ground dry roasted peanuts provide additional peanut texture and depth beyond smooth peanut butter. After adding eggs and vanilla to the butter mixture, the dry ingredients are incorporated gradually to maintain dough consistency.
When baked at 350°F, the cookies develop a golden surface with a soft inside that balances peanut richness against balanced sweetness from sugars. Their texture combines tender crumb with slight chewiness and bursts of crunch from peanut pieces. The recipe’s attention to careful measuring and mixing helps ensure consistent results with good spread and soft centers.
The cookies can be enjoyed fresh, storing them in an airtight container to maintain softness. Using an oven thermometer helps maintain correct baking temperature, preventing common baking errors like overbaking or underbaking. This attention to detail helps achieve reliably good peanut butter cookies that are richly flavored and texturally satisfying.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 cup peanut butter extra-crunchy
- 2 large egg
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 1 cup peanut crushed, dry roasted
Instructions
- Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper and set aside.
- In an electric stand mixer, add the softened butter and both sugars. Beat on high to cream the butter and sugar for 3-5 minutes, until very light and fluffy.
- Meanwhile, set out another mixing bowl. Measure and dump in the flour, baking powder, baking soda, and salt. Mix well. *When measuring flour, stir to fluff the flour in the bag, scoop or spoon it into measuring cups, then level each cup.
- Place the dry roasted peanuts in the blender (or food processor) and pulse to grind them into fine powder. Do not pulse them so long that they turn into natural peanut butter. You want fine peanut crumbs!
- Once the butter mixture is fluffy, scrape the mixing bowl with a rubber spatula. Then beat in the peanut butter, eggs, and vanilla until very smooth.
- Turn the mixer on low and add in the flour mixture, one scoop at a time. Once incorporated, scrape the bowl again. Then beat in the ground peanut crumbs, and immediately turn off the mixer. (It's important to not overmix the dough, or it will become tough.)
- Portion out even 2-tablespoon balls of dough. Place the balls (or mounds) on the baking sheets 2 1/2 inches apart. They do not have to be perfect balls, but you do want them to be the exact same size/weight.
- Set out a glass of water. Dip a large table fork in the water. Then press the cookie tops with the fork to create a criss-cross pattern. Press the cookies just enough that they are flat and crossed on top, but do not let them get thinner than 3/4 inch.
- Bake for 9-10 minutes per batch. The cookies will look a little under-baked when you take them out of the oven, but the edges should be firm and crisp. Let the cookies cool on the warm baking sheets for 5 minutes before moving.
Notes
- Measure flour properly by fluffing and leveling to avoid dense cookies due to overpacking.
- Use an oven thermometer to ensure accurate oven temperature and avoid common baking errors.
- The finely ground dry roasted peanuts add texture without turning into peanut butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 236kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 159mg | 7% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 210IU | 4% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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