The Best Peanut Butter Cookies
User Reviews
4.8
The Best Peanut Butter Cookies
Description
This peanut butter cookie recipe mixes unbleached flour with baking powder, baking soda, and salt, then combines these dry ingredients with a creamed mixture of softened butter and creamy peanut butter. Brown and white sugars add sweetness and moisture. After incorporating eggs and vanilla, the dough is scooped and baked until puffed but not fully set.
The unique step comes immediately after baking: each cookie is lightly pressed down to flatten the puffed top gently. This method maintains a soft, dense interior and produces the classic peanut butter cookie texture rather than a dry, crisp cookie. The dough can be handled easily and cookies bake quickly at 350°F.
Using traditional creamy peanut butter yields the best results for softness; the recipe has not been tested with natural peanut butter. This approach gives soft, dense peanut butter cookies with well-defined shape and tender crumb.
Ingredients
- 2 ½ cups all-purpose flour unbleached
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup butter softened to room temperature, salted
- 2 cups peanut butter creamy, see note
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
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
- This recipe has been tested only with traditional creamy peanut butter like Jif or Skippy; natural peanut butter usage may change the texture.
- Press cookies gently after baking rather than before to keep them soft and dense without drying out the edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
