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–+ servings
classic crunchy peanut butter cookies

Peanut Butter Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 Electric mixer or whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 Measuring spoon set
  • 2 Baking sheet
  • 2 Parchment paper sheets
  • 1 wire 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 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 tablespoon granulated sugar for rolling, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a mixing bowl whisk together flour, baking soda, baking powder, and salt.
  • In a separate bowl beat the butter, peanut butter, granulated sugar, and brown sugar until light and creamy.
  • Beat in the egg and vanilla until fully combined.
  • Add the dry ingredients to the wet mixture and mix on low until just combined with no streaks of flour.
  • Scoop 1 tablespoon portions of dough, roll into balls, and optionally roll each ball in granulated sugar.
  • Place dough balls 2 inches apart on the prepared sheets and press each with a fork in a crisscross pattern to flatten slightly.
  • Bake for 9 to 11 minutes until edges are set and tops look dry but centers are still soft.
  • Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.

Notes

For best texture, avoid overbaking; the cookies should look slightly underdone when you pull them from the oven as they firm up while cooling. Chilling the dough for 20 to 30 minutes can help thicker cookies hold shape, and weighing flour prevents dry results. For chewier cookies, add 1 tablespoon milk; for crispier edges, bake 1 to 2 minutes longer. Use natural peanut butter only if well-stirred and be aware it may yield a slightly crumblier cookie. Add-ins like chocolate chips or chopped peanuts can be folded in at the end, and a sprinkle of flaky salt before baking enhances peanut flavor.
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