Classic Peanut Butter Cookie Recipe

Introduction

These classic peanut butter cookies are soft, chewy, and packed with rich flavor. Perfectly balanced with creamy peanut butter and just the right amount of sweetness, they make an irresistible treat for any occasion.

Ingredients

• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1½ teaspoons baking soda
• 1 cup butter (soft)
• 1½ cups good quality creamy peanut butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit. Line two cookie trays with parchment paper.
2. Step 2: In a large bowl, combine the flour, baking powder, salt, and baking soda. Whisk gently to mix and set aside.
3. Step 3: In the bowl of an electric mixer, beat the butter and creamy peanut butter together until fully combined.
4. Step 4: Add both the granulated and brown sugars. Mix on low speed until the mixture is fluffy.
5. Step 5: Stir in the eggs and vanilla extract until fully incorporated. Gradually add the dry ingredients to the wet mixture, mixing slowly until a dough forms.
6. Step 6: Using a spoon or cookie scoop, form 1-inch dough balls. Place them 2 inches apart on the prepared cookie sheets. Gently press each ball down with a fork to create the classic peanut butter cookie crisscross pattern.
7. Step 7: Bake for 10 minutes or until the bottoms begin to lightly brown. Remove from the oven and let cool on the trays before transferring to a wire rack.

Tips & Variations

• For a nuttier texture, try adding chopped peanuts to the dough before baking.
• Use crunchy peanut butter instead of creamy for an added crunch.
• If you prefer a sweeter cookie, sprinkle a little extra sugar on top before baking.
• To avoid spreading, chill the dough balls in the fridge for 30 minutes before baking.

Storage

Store cooled peanut butter cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a sealed container or bag for up to three months. Reheat gently in a microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, natural peanut butter can be used, but be aware it may change the texture slightly and the dough may be less creamy. You might need to adjust the mixing time for better incorporation.

Why are my peanut butter cookies spreading too much?

This can happen if the dough is too warm or if the baking sheets are too close together. Try chilling the dough before baking and make sure to space the cookies 2 inches apart on the tray.

Classic Peanut Butter Cookie Recipe

Print Recipe

★★★★★

4.6 from 58 reviews

This Classic Peanut Butter Cookie Recipe delivers perfectly soft, chewy cookies with a rich peanut butter flavor and traditional fork-pressed crisscross pattern. Easy to make from scratch using simple pantry staples, these cookies are ideal for any occasion and bake quickly to golden perfection.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons baking soda

Wet Ingredients

• 1 cup butter, softened
• 1½ cups good quality creamy peanut butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions

1. Preheat Oven and Prepare Trays: Preheat your oven to 375 degrees Fahrenheit (190°C). Line two cookie trays with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, and baking soda. Whisk gently to incorporate all ingredients evenly, then set the bowl aside.
3. Cream Butter and Peanut Butter: Using an electric mixer, beat the softened butter and creamy peanut butter together until the mixture is smooth and fully combined.
4. Add Sugars: Add both the granulated sugar and brown sugar to the butter and peanut butter mixture. Mix on low speed until the mixture becomes fluffy and well blended.
5. Incorporate Eggs and Vanilla: Stir in the eggs one at a time along with the vanilla extract until they are fully incorporated into the dough.
6. Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing just until a uniform dough forms. Avoid overmixing to keep cookies tender.
7. Form Cookies: Use a spoon or cookie scoop to portion out the dough into approximately 1-inch diameter balls. Place them on the prepared cookie sheets about 2 inches apart to allow room for spreading.
8. Shape Cookies: Gently press each dough ball down with the tines of a fork, creating the classic crisscross peanut butter cookie pattern on top.
9. Bake: Bake in the preheated oven for 10 minutes or until the bottoms of the cookies start to lightly brown. Avoid overbaking to retain softness.
10. Cool: Remove cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

• Using good quality creamy peanut butter enhances the flavor significantly.
• Do not overmix the dough once you add the flour to avoid tough cookies.
• Chilling the dough before baking can help prevent excessive spreading, though it is optional.
• Cookies will firm up more as they cool; slightly underbaking is recommended for a soft center.
• For a crunchier texture, substitute half the sugar with white sugar instead of brown sugar.

Keywords: peanut butter cookies, classic cookie recipe, easy cookies, homemade peanut butter cookies, soft cookies, baking