Peanut Butter Cookies
Prepare to go nuts for these peanut butter cookies! Creamy, rich and a guaranteed melt-in-your-mouth texture, they’re nutterly insane.
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Peanut Butter Cookie Recipe
Here’s the deal – peanut butter cookies are a classic for a reason! Delicious, sweet + salty, soft, slightly chewy and crumbly – they may just be the perfect dessert. And this recipe for peanut butter cookies? Well, it’s an instant winner.
These soft peanut butter cookies will impress every single time! Ideal for any occasion, they shine on a dessert table or as an after school snack with a tall glass of milk. Equal parts delicious and cute (can you call a cookie cute??) their nostalgic taste & famous look will win over any crowd. AND this peanut butter cookie recipe is a cinch to whip up!
Ingredients in Soft Peanut Butter Cookies
- Creamy peanut butter – I always use classic peanut butter, not the natural kind! But you CAN use the natural stuff, if desired – it will just spread more!
- Salted butter, softened – I use salted butter in all of my recipes. Feel free to sub unsalted, you may just need to add a little extra salt to the dough.
- Granulated sugar – Equal parts granulated & brown sugar to give us that yummy soft & chewy texture.
- Brown sugar
- Egg
- Milk
- vanilla extract
- All-purpose flour – If you need to make these gluten-free, just use a 1:1 GF substitute like Bob’s Red Mills.
- baking powder
- Salt
How to Make Peanut Butter Cookies
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease it.
- In the bowl of a stand mixer or with an electric hand mixer, combine creamy peanut butter and softened salted butter. Beat them together until creamy.
- Add granulated sugar and brown sugar to the peanut butter-butter mixture. Beat until light and fluffy.
- Add the egg, milk, and vanilla extract to the mixture. Beat until well combined.
- Gradually add the dry ingredients (flour, baking powder and salt) to the wet mixture, mixing until the dough comes together. Be careful not to overmix. The dough will be very soft.
- Scoop out portions of the dough using a #40 scoop and roll them into 1 to 1.5-inch diameter balls.
- Roll each dough ball in granulated sugar to coat the exterior.
- Arrange the sugar-coated dough balls on the prepared baking sheet, leaving space between them.
- Use a fork to create a crisscross pattern on the cookies by gently pressing down on each dough ball.
- Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes, or until lightly golden around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes.
- Transfer the cookies to a wire rack to cool completely. Enjoy!
How should I store peanut butter cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.
Are there any creative mix-ins or flavor variations I can try out with my peanut butter cookies?
Oh boy, yes! You can add in anything from chopped up peanuts to mini m&m’s to chocolate chips – just don’t criss cross the top if you decide to add something in!
Can I use natural peanut butter in peanut butter cookies, or should I stick to the regular kind?
You can use natural, if you’d like! Just be aware that your cookies will spread more because the fat content is different.
Other Classic Cookies to Try!
Peanut Butter Cookies
Ingredients
- 1 cup (246g) creamy peanut butter
- 1/2 cup (139g) + 2 Tbsp salted butter, softened
- 1/2 cup (115g) granulated sugar (plus extra for rolling)
- 1/2 cup (123g) brown sugar
- 1 egg
- 1/4 cup (59ml) milk
- 1 tsp vanilla extract
- 2 cups (304g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease it.
- Combine creamy peanut butter and softened salted butter. Beat them together until creamy.
- Add granulated sugar and brown sugar to the peanut butter-butter mixture. Beat until light and fluffy.
- Add the egg, milk, and vanilla extract to the mixture. Beat until well combined.
- Gradually add the dry ingredients (flour, baking powder and salt) to the wet mixture, mixing until the dough comes together. Be careful not to overmix. The dough will be very soft.
- Scoop out portions of the dough using a #40 scoop and roll them into 1 to 1.5-inch diameter balls.
- Roll each dough ball in granulated sugar to coat the exterior.
- Arrange the sugar-coated dough balls on the prepared baking sheet, leaving space between them.
- Use a fork to create a crisscross pattern on the cookies by gently pressing down on each dough ball.
- Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes, or until lightly golden around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes.
- Transfer the cookies to a wire rack to cool completely.
