These classic peanut butter cookies will take you back to your childhood! They’re soft and chewy with a little crispness around the edges. The dough is a snap to make and bake. Just chill the dough for an hour, roll it into small balls, and use a fork to flatten them and make the traditional ridges.
Recipe Variations
- Thumbprints: Instead of flattening the cookies with a fork, make an indentation with your thumb, fill it with a dab of jelly, and bake as directed.
- Sandwich Cookies: Fill two peanut butter cookies with chocolate ganache, jam, marshmallow fluff, or buttercream frosting.
- Peanut Butter Kisses: Press a chocolate kiss candy into each cookie before baking.
How to Store
- Store the cookies in an airtight container or resealable food storage bag at room temperature for up to 5 to 7 days. For longer storage, refrigerate them for up to 2 weeks.
- Cookies freeze beautifully. Transfer cooled cookies to a freezer bag or airtight container. Label the container with the name and date and freeze them for up to 3 months. Let them come to room temperature on the counter.
Peanut Butter Cookies
Make the perfect batch of classic peanut butter cookies with this easy-to-follow recipe. Soft, chewy, and packed with peanut butter flavor.
- Prep Time: 15
- Chill Time: 1 hour
- Cook Time: 10
- Total Time: 1 hour 25 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Bake
Ingredients
Scale
- 2 cups (255 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon (scant) table salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, light, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup peanut butter
- 1 teaspoon vanilla extract
Instructions
- Combine the flour, baking powder, soda, and salt in a medium bowl and whisk to blend.
- In a mixing bowl, combine the butter and both sugars. Beat until light and fluffy.
- Beat in the eggs until smooth and well blended.
- Add the peanut butter and vanilla and beat until combined.
- Add the dry ingredients and mix on the lowest speed just until combined.
- Cover the bowl and refrigerate the dough for 1 hour.
- Heat the oven to 350 F and line baking sheets with parchment paper.
- Roll the dough into small balls. Dip a fork in flour or sugar and flatten them, making the signature criss-cross marks.
- Bake the cookies for 9 to 11 minutes or until just lightly browned on the edges. The centers should look set but soft.
- Cool the cookies on the baking sheets for 5 minutes, then remove them to racks to cool completely.
