(The Actual Best) Peanut Butter Cookie Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
11 mins
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Additional Time
30 mins
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Total Time
56 mins
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Servings
18 large cookies
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Calories
184 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
(The Actual Best) Peanut Butter Cookie Recipe
Description
The Actual Best Peanut Butter Cookie Recipe blends softened unsalted butter, creamy peanut butter, light brown sugar, and granulated sugar to form a creamy base. After adding egg and vanilla, a flour mixture containing all-purpose flour, cornstarch, baking soda, and salt is incorporated gradually to create a balanced dough. Chilling the dough from 30 minutes to an hour firms it up, reducing spread and producing soft-centered cookies with a slightly crisp edge upon baking at 350°F. Rolling the dough balls in extra granulated sugar adds texture and sweetness to the crust.
Using creamy rather than natural peanut butter ensures a stable texture, though crunchy can be used if preferred. Baking at the recommended temperature helps maintain softness. The dough freezes well after portioning and sugaring, allowing convenient future baking without altering flavor or texture significantly. These cookies yield a satisfying peanut butter flavor with a tender bite.
Ingredients
- 10 Tablespoons butter unsalted, softened to room temperature
- ½ cup peanut butter creamy
- ⅔ cup light brown sugar tightly packed
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- Additional granulated sugar for rolling
Instructions
- Combine butter, peanut butter, and brown sugar and ¼ cup granulated sugar in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy and well combined.
- Add egg and vanilla extract and stir until well-combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually stir the flour mixture into the peanut butter mixture. Make sure to pause periodically to scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
- Cover mixing bowl with plastic wrap and place peanut butter cookie dough in the refrigerator to chill for 30 minutes to one hour (start with 30 minutes, if the dough is too sticky or your cookies are coming out of the oven too flat, chill for an additional half an hour. This dough may be chilled overnight if you'd like).
- Preheat oven to 350F (175C) and line baking sheets with parchment paper.
- Once dough has chilled, remove from refrigerator and scoop into heaping 1 ½ Tablespoon-sized balls.
- Roll the cookie dough between your palms until smooth and then roll thoroughly in additional granulated sugar. Place on prepared cookie sheet, spacing cookies at least 2" apart.
- Use the tines of a fork to gently make a criss-cross pattern on the surface of each cookie by slightly pressing down.
- Bake on 350F (175C) for 9-12 minutes. Edges should be just turning golden brown but the cookie centers should appear slightly under-baked, allow cookies to cool completely on the cookie sheets and the centers will finish baking (but remain soft and chewy) as they cool on the cookie sheet. Don't over-bake or the cookies will be dry.
- Allow cookies to cool completely on baking sheet before enjoying.
Notes
- Avoid natural peanut butter with separated oil; creamy peanut butter yields better texture, though crunchy can be used.
- Baking at 350°F for slightly longer than 8-11 minutes creates softer cookies compared to higher temperature baking.
- Chill dough for 30 minutes to an hour, or overnight, to reduce spreading and improve texture.
- Dough freezes well after chilling and rolling in sugar; bake frozen dough with slight increase in baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18large cookies
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 184kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 183mg | 8% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 209IU | 4% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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