Peanut Butter Cookies

Name: Peanut Butter Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 30 serving
Ingredients: 1 cup all-purpose flour; ½ teaspoon baking soda; ½ teaspoon sea salt*; ½ cup unsalted butter; ½ cup packed brown sugar; ¼ cup granulated sugar; 1 cup creamy peanut butter**; 1 large egg; 1 teaspoon vanilla extract

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5.0

231 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
30
Course
Dessert
Cuisine
American

Peanut Butter Cookies

Iris Warren

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These homemade peanut butter cookies practically melt in your mouth! They have soft, chewy middles, lightly crisp edges, and the BEST peanut butter flavor. Made with just 9 ingredients, the recipe is easy and delicious.

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Ingredients

Servings

1 cup all-purpose flour spooned and leveled
½ teaspoon baking soda
½ teaspoon sea salt*
½ cup unsalted butter at room temperature
½ cup packed brown sugar
¼ cup granulated sugar plus ½ cup for rolling
1 cup creamy peanut butter**
1 large egg
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer, beat the butter, brown sugar, and the ¼ cup granulated sugar until light and fluffy, 2 to 3 minutes. Add the peanut butter, egg, and vanilla and mix until creamy. Gradually add the dry ingredients and mix on low speed until just combined.
Scoop slightly heaping tablespoons of the dough, then use your hands to roll it into balls. Place the ½ cup granulated sugar in a small bowl and roll the cookie dough balls in it. Arrange on the prepared baking sheets, leaving at least 2 inches between balls. Press down on the tops of the balls with a fork to form a cross-hatch pattern.
Bake, one sheet at a time, for 10 to 12 minutes, 10 minutes for a softer cookie and 12 minutes for a crispier cookie. The cookies will be just set around the edges but still seem underdone in the middle. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.

Equipments used:

Notes

*If your peanut butter is unsalted, increase the salt to ¾ teaspoon.
**If using natural peanut butter, make sure it has a smooth, creamy consistency. Avoid the dry, stiff stuff that you might find at the bottom of a jar. If you store your peanut butter in the fridge, let it sit at room temperature for 1 hour before making this recipe.