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Classic Peanut Butter Cookies

Classic peanut butter cookie recipe makes soft and tender peanut butter cookies in no time.

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 30 cookies
Calories: 137 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup butter at room temperature
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 cup peanut butter not natural
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 ½ cup all-purpose flour properly measured
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup granulated sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350F.
  2. Beat the butter, brown sugar, and 1/2 cup granulated sugar together in a large mixing bowl until well-combined, about 2-3 minutes.
  3. Add peanut butter and mix until incorporated.
  4. Mix in egg and vanilla extract until combined.
  5. Add the flour, baking powder, and kosher salt. Mix in just until combined.
  6. Scoop 1.5 tablespoons dough, roll in remaining 1/4 cup sugar.
  7. Place the scoops of dough 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
  8. Flatten cookies with a fork in a criss-cross pattern.
  9. Bake cookies for about 8-10 minutes. The edges should look set and the middles should look soft and slightly underdone.
  10. Let the cookies cool completely on baking sheet.

Notes

  • Butter: I use salted butter in this recipe. If you'd like to use unsalted butter, increase the salt to 3/4 teaspoon.
  • Butter: I use salted butter in this recipe. If you'd like to use unsalted butter, increase the salt to 3/4 teaspoon.
  • Peanut butter: I use regular peanut butter. I don't recommend using natural peanut butter in this recipe.
  • Peanut butter: I use regular peanut butter. I don't recommend using natural peanut butter in this recipe.
  • Flour: It's important to properly measure the flour. I recommend weighing the dry ingredient for the most accurate measurements. If not, you can stir or sift the flour to break it up, lightly spoon it into the measuring up, and then level. Avoid packing the flour as that will give you dry or dense cookies.
  • Flour: It's important to properly measure the flour. I recommend weighing the dry ingredient for the most accurate measurements. If not, you can stir or sift the flour to break it up, lightly spoon it into the measuring up, and then level. Avoid packing the flour as that will give you dry or dense cookies.
  • Kosher salt: I like to use kosher salt in this recipe. The kosher salt gives the cookies more of a salty bite throughout the cookie. If you would prefer to use table salt, use half of the amount. Nutrition values are estimates. 
  • Kosher salt: I like to use kosher salt in this recipe. The kosher salt gives the cookies more of a salty bite throughout the cookie. If you would prefer to use table salt, use half of the amount.
  • Nutrition values are estimates. 

Nutrition Information

Serving 1cookie Calories 137kcal (7%) Carbohydrates 15g (5%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 14mg (5%) Sodium 103mg (4%) Potassium 73mg (2%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 102IU (2%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 30cookies

Amount Per Serving

Calories 137

% Daily Value*

Serving 1cookie
Calories 137kcal 7%
Carbohydrates 15g 5%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.1g 5%
Cholesterol 14mg 5%
Sodium 103mg 4%
Potassium 73mg 2%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 102IU 2%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.