\nClassic peanut butter cookies are soft, chewy, and topped with a trademark criss cross pattern! Using a whole cup of creamy peanut butter ensures that they have plenty of peanut butter flavor. And brown sugar helps them stay moist and chewy. So you can store peanut butter cookies in an airtight container for up to 3 days.\u00a0<\/p>\n
Peanut Butter Cookie Recipe: Plenty of Peanut Butter Flavor!
\nGrowing up, peanut butter cookies were not a household staple. My mom rarely baked them; she\u2019s always been\u00a0team chocolate chip. And on the rare occasion we bought them from the store, they were always just ok.\u00a0But I always felt they lacked in flavor and were either too crunchy or too soft.
\nNo wonder it took me ages to get around to perfecting this recipe. But after weeks of recipe testing, late night peanut butter runs, and mountains of dirty dishes. I finally created the perfect peanut butter cookie.\u00a0<\/p>\n
These classic peanut butter cookies are:<\/p>\n
baked with brown sugar, so they\u2019re soft but chewy\u2026 and just a little bit crunchy at the edges
\nfull of creamy peanut butter flavor without being\u00a0too\u00a0peanut buttery (does that make sense?)
\nfreezer friendly\u2026 for up to 2 months.\u00a0
\nmade with just 9 simple, everyday ingredients
\na dream come true for peanut butter purists
\nabsolutely delicious with an ice cold glass of milk<\/p>\n
Ingredients for Peanut Butter Cookies:<\/p>\n
Butter:\u00a0Be sure to use unsalted butter, and bring it to room temperature before use. Butter that\u2019s too cold won\u2019t properly cream with the sugars.
\nPeanut Butter:\u00a0For best results, use regular creamy peanut butter, like JIF or Skippy. I do not suggest using natural peanut butter, or subbing almond butter. Crunchy peanut butter will work if you want a crunchier peanut butter cookie.
\nVanilla Extract:\u00a0Be sure to use pure vanilla, not imitation or artificial vanilla. If you don\u2019t have this ingredient on hand, you may simply omit it. The cookies won\u2019t have the same depth of flavor but will still be delicious.
\nSugar:\u00a0You\u2019ll use a combination of granulated sugar and brown sugar. This duo sweetens the cookies and adds depth of flavor.
\nEggs:\u00a0Use large eggs and be sure to bring them to room temperature before use.
\nAll-Purpose Flour:\u00a0I don not suggest subbing almond flour or coconut flour in this recipe. Some readers have reported great success using a 1 for 1
\nChemical Leavening Agents:\u00a0Baking soda and baking powder help these cookies spread and puff up in the oven. Be sure yours are fresh, as expired leavening agents don\u2019t preform well, and can add an unpleasant taste to the cookies.
\nSalt:\u00a0If you only have salted butter, you can use it and omit this ingredient. But salt helps enhance the flavors in the recipe while balances sweetness.<\/p>\n
Creamy Peanut Butter vs Natural Peanut Butter\u00a0<\/p>\n
Conventional creamy peanut butter works best for peanut butter cookie recipes because it has a smooth and even texture.\u00a0
\nMy favorite creamy peanut butter brands are Skippy or Jif.\u00a0
\nNatural peanut butter, made up of just peanuts and salt, is typically very oily and hard to get even.\u00a0
\nUsing natural peanut butter runs the risk of uneven peanut butter.\u00a0This can cause an uneven split cookie dough.
\nNatural peanut butter also doesn\u2019t contain sugar, so the cookies will bake up less sweet.\u00a0<\/p>\n
How do You Make Peanut Butter Cookies<\/p>\n
Make the Cookie Dough:\u00a0In a large bowl beat the butter and peanut butter until smooth. Toss in the sugars, eggs, and vanilla and beat well. Add the dry ingredients, mixing until combined. No need to whisk together the flour baking soda and other dry ingredients first. Don\u2019t over mix your cookie dough or the cookies will be cakey.
\nChill the Cookie Dough:\u00a0Cover the bowl and place it in the fridge for at least an hour. If the cookie dough is too firm to scoop, let it sit at room temperature for a few minutes to soften.
\nPrep the Oven:\u00a020 minutes before you plan on baking, preheat oven to 350 degrees (F). You\u2019ll also want to line a large baking sheet with parchment paper.
\nBake the Cookies:\u00a0Scoop out cookie dough, roll it into balls, and place it on your prepared baking pan. Use a fork to make criss cross marks on the top of each cookie. Then bake until the edges are golden and the centers have set.
\nDip in Chocolate: This step is optional, but you can melt chocolate and dunk each cookie in it for an extra decadent treat!
\nCool the Cookies:\u00a0Cool the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.<\/p>\n
How to Store Peanut Butter Cookies\u00a0<\/p>\n
If you plan to eat the cookies within a few days, place them in an airtight container. Or a zip-top plastic bag and press as much excess air out as possible.\u00a0
\nYou can place a slice of stale sandwich bread inside the container to help absorb excess moisture. This little trick will keep the peanut butter cookies nice and soft.
\nIf you\u2019re craving a warm cookie, preheat your oven to 300\u00b0F. Place the cookie \u2013 or cookies \u2013 on a baking sheet. And place in the oven for about 3 minutes, or until warm to the touch.\u00a0<\/p>\n
Can I Skip the Criss Cross Pattern?\u00a0<\/p>\n
Absolutely! If you don\u2019t want to go through the effort of making the criss cross pattern on every cookie, you can skip this step.\u00a0
\nThe cookies will puff up a little more if you don\u2019t press them with a fork. This will make them slightly softer.\u00a0
\nFor a snickerdoodle twist, you can roll the dough into balls. Then get a bowl of granulated sugar rolling. I usually use 1\/2 cup of sugar for one batch of cookies. This will make them sweeter.\u00a0
\nNo matter how you decide to \u201cdress up\u201d the cookie dough, the baking method remains the same. Once you roll the dough into balls, you\u2019ll place them on the prepared baking sheets and bake as directed.\u00a0<\/p>\n
Optional: Dunk in Chocolate
\nIf you love the combination of chocolate and peanut butter, try dunking your cookies in melted dark chocolate. A tiny amount of coconut oil gives the chocolate extra shine! And crushed peanuts and sea salt add plenty of pizzaz.
\nIf you\u2019ve been searching for the perfect peanut butter cookie recipe, try these today! Trust me when I say just one bite will turn you into a believer.\u00a0
\nAnd don\u2019t be surprised if you find yourself stocking your freezer with this cookie dough once a month. They\u2019re borderline addicting and a family favorite!<\/p>\n
More Peanut Butter Cookies Recipes:<\/p>\n
This post may contain affiliate links!<\/p>\n
Perfect Peanut Butter Cookies<\/p>\n
Ashley Manila<\/p>\n
Classic peanut butter cookies are soft, chewy, and topped with a trademark criss cross pattern! Using a whole cup of creamy peanut butter ensures that they have plenty of peanut butter flavor. And brown sugar helps them stay moist and chewy. So you can store peanut butter cookies in an airtight container for up to 3 days.\u00a0<\/p>\n
Prep Time 40 minutes minsCook Time 12 minutes minsTotal Time 52 minutes mins<\/p>\n
Course DessertCuisine American, Baking, Cookies<\/p>\n
Ingredients\u00a01 cup (227g) unsalted butter room temperature 1 cup (227g) creamy peanut butter room temperature 1 and 1\/2 teaspoons pure vanilla extract1 and 1\/2 cups (319g) light brown sugar packed 3\/4 cup (149g) granulated sugar2 large eggs room temperature 2 and 1\/2 cups (300g) all-purpose flour 3\/4 teaspoon baking soda1 and 1\/2 teaspoons baking powder1\/2 teaspoon salt (kosher or table salt)Optional: Chocolate Coating 8 ounces semi-sweet or dark chocolate coarsely chopped 1 and 1\/2 tablespoons refined coconut oil 1\/2 cup honey roasted peanuts coarsely chopped flaky sea salt for sprinkling
\nInstructions\u00a0In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy. Add in the peanut butter and vanilla and beat until smooth; about 2 minutes. Add in both sugars and beat until light and fluffy, scraping down the sides as needed, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Turn mixer off. Add in the flour, baking soda, baking powder, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here.Cover the bowl and place it in the fridge for 1 hour, or up to 2 days. If you refrigerate the cookie dough for more than an hour, you may need to let it thaw a little before scooping.When ready to bake:Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper. Scoop two tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Use a fork to make crosshatch marks on the top of each cookie, if desired. Bake for 11-13 minutes, or until the edges are golden and the centers have set. Cool cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.Optional: Chocolate Coating In a double boiler, melt the chocolate and coconut oil.\u00a0Stir until smooth and evenly combined.\u00a0Carefully pour the melted chocolate into a small but deep bowl.\u00a0Dunk the cookies halfway into the melted chocolate, then place them on a parchment paper lined baking sheet. Sprinkle the wet chocolate with peanuts and sea salt.\u00a0Set aside \u2013 or refrigerate \u2013 until the chocolate has set.\u00a0
\nNotesThe total time above includes chill time. For best results, follow this recipe exactly as written. To freeze the cookie dough: Prepare the cookie dough as directed above. Shape the cookie dough into balls, then place them on a parchment paper lined baking sheet. Freeze for about an hour, or until solid, then transfer into a freezer safe zip-top bag, squeeze out any excess air, and freeze for up to 3 months. To bake the frozen dough: Place frozen cookie dough balls on a lined baking sheet, leaving a few inches in between for spreading, and bake as directed above, adding a couple of extra minutes to the bake time to make up for their frozen start.<\/p>\n
Keyword cookies, cookie recipes, Christmas cookies, peanut butter, peanut butter cookies<\/p>\n","protected":false},"excerpt":{"rendered":"
Classic peanut butter cookies are soft, chewy, and topped with a trademark criss cross pattern! Using a whole cup of creamy peanut butter ensures that they have plenty of peanut butter flavor. And brown sugar helps them stay moist and chewy. So you can store peanut butter cookies in an airtight container for up to […]<\/p>\n","protected":false},"author":1,"featured_media":275,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[6],"tags":[],"class_list":{"0":"post-274","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-healthy-meals"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/274","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=274"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/274\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/275"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}