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Peanut Butter Cookies Recipe

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Classic homemade peanut butter cookies with soft, chewy centers and crispy edges. This easy recipe uses simple ingredients for perfectly delicious cookies every time!

Ingredients

Scale
  • 1 cup creamy peanut butter
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • Additional granulated sugar for rolling (about ¼ cup)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. Cream the butter and sugars together in a large mixing bowl using an electric mixer on medium speed. Beat for about 2-3 minutes until the mixture becomes light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.
  3. Add the peanut butter to the butter-sugar mixture and beat for another minute until fully incorporated and smooth. The mixture should look creamy and well-combined.
  4. Mix in the egg and vanilla extract, beating on medium speed until the egg is completely incorporated. The batter should be smooth and slightly glossy.
  5. Combine the dry ingredients in a separate medium bowl. Whisk together the flour, baking soda, and salt until evenly distributed.
  6. Add dry ingredients to wet ingredients gradually, mixing on low speed or stirring by hand with a wooden spoon. Mix just until no flour streaks remain—be careful not to overmix, which can make cookies tough.
  7. Roll the dough into balls using about 1 tablespoon of dough for each cookie (a cookie scoop makes this easy!). Roll each ball in granulated sugar to coat completely.
  8. Place dough balls on prepared baking sheets, spacing them about 2 inches apart to allow for spreading. They’ll expand during baking.
  9. Create the crisscross pattern by pressing down on each dough ball with a fork in one direction, then rotating 90 degrees and pressing again to form a hashtag pattern. This flattens the cookies to about ½-inch thickness.
  10. Bake for 10-12 minutes or until the edges are lightly golden brown. The centers may look slightly underbaked—that’s perfect! They’ll firm up as they cool.
  11. Cool on the baking sheet for 5 minutes, allowing the cookies to set. They’ll be very soft when they first come out of the oven.
  12. Transfer to a wire rack using a spatula and let cool completely. Cookies will continue to firm up as they cool to that perfect chewy texture.

Notes

  • Don’t overbake! Cookies continue cooking on the hot pan after being removed from the oven. Take them out when edges are golden but centers look soft.
  • For thicker cookies, chill the dough for 30 minutes before baking.
  • If your peanut butter is unsalted, increase the salt in the recipe to ¾ teaspoon.
  • Cookies taste even better the next day once flavors have melded together.
  • Store in an airtight container with a slice of bread to keep cookies soft.

Nutrition

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