Peanut Butter Cookies
These Peanut Butter Cookies are soft, chewy, and packed with rich peanut butter flavor in every bite. Made with simple pantry ingredients, they come together quickly and bake into perfectly golden cookies with lightly crisp edges and tender centers. Whether enjoyed warm with coffee or packed into lunchboxes, this easy homemade recipe is a classic treat you’ll want to make again and again.
Ingredients
- 2 1/4 cups + 2 tablespoons 302g all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 1/2 sticks 170g unsalted butter, room temperature
- 1/4 cup 50g granulated sugar
- 3/4 cup 150g light brown sugar
- 3/4 cup 200g creamy peanut butter
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1/3 cup 67g granulated sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in peanut butter, egg, and vanilla until smooth.
- Add dry ingredients and mix until just combined.
- Scoop dough into balls and roll in sugar.
- Place on baking sheet and press crisscross pattern with a fork.
- Bake for 12 minutes until edges are set.
- Cool for 5 minutes on tray, then transfer to wire rack.
Notes
- For the best texture, make sure your butter is at cool room temperature—soft but not melted or greasy.
- Measure flour correctly by spooning it into the cup and leveling it off to avoid dense cookies.
- Don’t skip the creaming step; it helps create light, soft cookies instead of heavy ones.
- Slightly underbaking the cookies keeps the centers soft and chewy even after cooling.
- Natural peanut butter is not recommended as it can change the texture and make the dough too oily.
- Chilling the dough for a few minutes can help if your kitchen is warm and the cookies are spreading too much.