Peanut Butter Cookies

Classic Peanut Butter Cookies are the perfect combination of soft and chewy with a crisp outside. An easy recipe great any time.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Cooling Time (estimate) 25

Total Time 45

Servings cookies (aproximately 3 dozen cookies)

Calories 172kcal

Author Toni Dash

Ingredients

1 cup (2 sticks) unsalted butter softened
1 cup white sugar
1 cup brown sugar Packed
2 eggs
1 teaspoon vanilla extract
1 1/2 cups creamy peanut butter do not use natural peanut butter
2 1/2 cups all purpose flour regular or gluten-free measure-for-measure flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Instructions

Preheat oven to 350 degrees F. Use a non-stick baking sheet or line a rimmed baking sheet with parchment paper.
Using a mixer cream together the butter, granulated sugar and brown sugar until light and fluffy.
Add the eggs, vanilla extract and peanut butter. Mix to combine.
In a separate mixing bowl, combine the flour, baking soda, baking powder and salt. Whisk to mix together.
Add the dry ingredients to the wet ingredients until fully combined.
Scoop 1 1/2 tablespoons of dough (use a cookie scoop if possible) and form a ball. Place on the prepared baking sheet.
Use a dining fork dipping into granulated sugar to make a cross hatch pattern on the top of the dough ball and flatten the cookie to be 1/2 inch thick.
Place on a baking sheet and bake for 9-10 minutes.
Allow to sit on the baking sheet for 10 minutes or until the cookies have set. Move with a spatula to a wire cooling rack to fully cool before eating.

Notes

Variations

Add chocolate chips. Add up to 1 cup of semi-sweet chocolate chips to the dough. Using mini chips works even better for keeping the form of the soft peanut butter cookies and adding chocolate into every bite.

Add a Hershey's kiss. Skip making the crisscross pattern on the cookie balls. Bake the cookies and as soon as they are done press a Hershey's kiss into the top for a blossom cookie.

Pro Tips

Microwaving cookies. After cookies have been stored, place one in the microwave for 10 seconds to soften it up before eating!

Don't use natural peanut butter. Natural peanut butter that has oil separated. It will change the structure of the cookies.

Use a 1 1/2 tablespoon cookie scoop. Not only does that make creating the ball of dough faster, easier and less messy but it ensures the cookies will be the same size. This provides they will all bake in the same amount of time.

Storing the cookies

After completely cooled store in an airtight container at room temperature for up to 2 week.

To freeze: allow the cookies to cool and place in a freezer safe container for up to 3 months. Thaw at room temperature.

Nutrition