The Best Peanut Butter Cookies

Name: The Best Peanut Butter Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 36 Cookies
Ingredients: 2 ½ 2 ½ cups unbleached all-purpose flour; ½ ½ teaspoon salt; 1 1 teaspoon baking powder; 1 1 teaspoon baking soda; 1 1 cup salted butter; 2 2 cups creamy peanut butter (see note); 1 ½ 1 ½ cups brown sugar; ½ ½ cup granulated sugar; 2 2 large eggs; 1 1 teaspoon vanilla extract

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4.8

591 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
26 mins
Servings
36 Cookies
Course
Dessert
Cuisine
American

The Best Peanut Butter Cookies

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 ½ 2 ½ cups unbleached all-purpose flour
½ ½ teaspoon salt
1 1 teaspoon baking powder
1 1 teaspoon baking soda
1 1 cup salted butter softened to room temperature
2 2 cups creamy peanut butter (see note)
1 ½ 1 ½ cups brown sugar
½ ½ cup granulated sugar
2 2 large eggs
1 1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy.
Add the dry ingredients and mix until combined.
Scoop the dough and roll into 1- or 2-inch balls. Place on parchment- or silpat-lined (or lightly greased) large, rimmed baking sheets, placing them a couple inches apart.
Bake for 10-11 minutes until puffed. Don't overbake.
Remove from the oven and immediately press each cookie to flatten slightly with the bottom of a flat drinking glass. Don't flatten the cookies to smithereens, just press the puffed part down until the cookies are an even thickness.
Scoop onto a cooling rack to cool completely. These cookies freeze great (and actually taste amazing straight from the freezer).

Notes

Peanut Butter: I haven't tested the recipe using natural peanut butter - I've only used traditional creamy peanut butter (like Jif or Skippy).
The Trick to This Recipe: is instead of pressing the cookies flat before baking, give them a light press after they are done baking. It makes all the difference in the world for soft, dense peanut butter cookies.

Nutrition Information

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Serving 1 Cookie Calories 211kcal (11%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 23mg (8%) Sodium 192mg (8%) Fiber 1g (4%) Sugar 13g (26%)