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los angeles peanut butter cookies

LA Peanut Butter Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 baking sheets
  • 1 Stand mixer or hand mixer
  • 2 Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack
  • 1 Fork

Ingredients
  

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons granulated sugar for rolling, optional

Instructions
 

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a mixing bowl whisk flour, baking soda, baking powder, and salt until combined.
  • In the mixer beat peanut butter, softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
  • Add the egg and vanilla to the creamed mixture and beat until smooth.
  • Add dry ingredients to the wet mixture and mix on low just until a soft dough forms.
  • Chill the dough in the refrigerator for 15 minutes to make scooping easier.
  • Scoop 1 tablespoon portions of dough, roll into balls, and optionally roll in the extra granulated sugar.
  • Arrange dough balls 2 inches apart on prepared sheets and press a crisscross pattern with a fork to flatten to about 1/2 inch thick.
  • Bake for 9 to 11 minutes until edges are set and tops look dry but centers are still soft.
  • Cool on the sheet for 5 minutes, then transfer to a cooling rack to rest for 15 minutes before serving.

Notes

For classic LA bakery-style cookies, avoid overbaking; they should look slightly underdone when you pull them out and set up as they cool. If you prefer chewier cookies, reduce the flour to 1 cup; for cakier cookies, add 1 tablespoon milk. Using natural peanut butter is fine but stir thoroughly and add 1 to 2 tablespoons extra flour if the dough seems oily. For a salt-sweet finish, sprinkle a pinch of flaky sea salt over the cookies right after baking. The dough freezes well; shape into balls, freeze, then bake from frozen adding 1 to 2 minutes to the bake time.
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