This simple Peanut Butter Cookies recipe is the ultimate in comfort treats, a classic chewy and cakey cookie with that addictive peanut butter flavor we love. Perfect for now, to make ahead, or keep for treats all week long.
Tips for Making the Best Peanut Butter Cookies Recipe
- PEANUT BUTTER: Using a conventional peanut butter (like Jif, Skippy, etc.) in this recipe instead of a natural peanut butter, (the kind where the oil separates and rises to the top). A natural peanut butter tends to spread too much.
- CHILL THE DOUGH: Refrigerating the dough for an hour helps the peanut butter cookies rise in the oven without spreading too much.
- CROSSHATCH: For a clean crosshatch marking, that hallmark of peanut butter cookies, dip the tines of your fork in sugar between cookies.
- CHEWY COOKIES: Using a lower oven temperature, like the 325 degrees called for in this recipe, helps the cookies retain that delicious chewiness we love.
How to Store These Peanut Butter Cookies
Store these cookies in an airtight container for up to 5 days.
If you want to keep them longer, store in an airtight container in the freezer for up to 3 months.
Making These Cookies Ahead
To freeze these cookies and bake them later, line a sheet pan with foil. Make the cookies according to the recipe, including the crosshatch design, and place on the sheet pan.
Flash freeze the cookies on the pan until solid. Transfer to a zip-lock freezer bag and store in the freezer for up to 3 months. Bake as directed, just add a couple of extra minutes to the baking time.
- 1/2 cup butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- In the bowl of a stand mixer with the paddle attachment, cream together the softened butter and brown sugar until fluffy, 3 to 4 minutes. Scrape down the sides of the mixer and add the egg and egg yolk; beat to combine. Then add the peanut butter and vanilla; beating until combined.
- In a large bowl, whisk together the flour, baking powder, and baking soda. With the mixer on low speed, gradually add the flour mixture to the butter mixture. Beat until just combine. Cover and refrigerate for 1 hour.
- Preheat the oven to 325°F and line a baking sheet with parchment paper. Using a cookie scoop, portion dough into balls and toss in granulated sugar. Place the dough 3 inches apart on the prepared pans. Press the tines of a fork on top of the cookies forming a crosshatch design.
- Bake until light golden brown, about 14 to 16 minutes. Let the cookies cool on the pan for 5 minutes before transferring to wire racks to cool.
Avoid natural peanut butter in this recipe because it tends to make the cookies spread. I like to use a creamy peanut butter for the texture it gives the cookies. But if you love chunky peanut butter, it's delicious too!
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 106mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 3g