Peanut Butter Cookie Recipe
These Peanut Butter Cookies are soft, chewy, and loaded with rich peanut butter flavor thanks to a combination of creamy peanut butter, dark brown sugar, and simple pantry ingredients. With crisp edges, tender centers, and classic fork marks, they're everything you want in a homemade peanut butter cookie.
Servings: 12
Calories: 285kcal
Equipment
Ingredients
- ½ cup Unsalted Butter room temperature, (125 grams)
- ¾ cup Creamy Peanut Butter (220 grams)
- ½ cup Granulated White Sugar (110 grams)
- ½ cup Dark Brown Sugar packed, (90 grams)
- 1 Large Egg room temperature
- 1¼ cup All Purpose Flour (200 grams)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 375°F (190°C). Then in a large bowl with a hand-mixer or you can use an electric stand mixer fitted with the paddle attachment, beat together the room temperature butter, white sugar, and dark brown sugar until light and smooth.
- To your mixing bowl, add an egg, peanut butter, and vanilla extract and mix until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Scrape down the sides of the bowl and paddle attachment, then continue mixing just until the dough comes together, about 30 seconds.
- Use a cookie scoop to portion the dough into equal-sized balls. Roll each ball between your hands until smooth and place them on a parchment-lined baking sheet. Using a fork, gently press each cookie in a crisscross pattern to create the classic peanut butter cookie fork marks.
- Transfer the baking sheet to the refrigerator and chill the shaped cookies for 2 to 3 hours. Chilling helps prevent excessive spreading and creates a thicker, chewier cookie.
- Bake the chilled cookies for 10 to 12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack to cool completely.
Notes
- Texture: For the best texture, use room temperature butter, peanut butter, and egg so the ingredients blend smoothly and evenly.
- Best Peanut Butter: I recommend using creamy peanut butter such as Jif or Skippy for consistent results. Natural peanut butter can sometimes produce a drier or more crumbly cookie due to oil separation.
- Rest Time: Chilling the dough for 2 to 3 hours helps prevent excessive spreading and creates a thicker, chewier cookie.
- Fork Marks: For clean, defined fork marks, shape and press the cookies before chilling the dough.
- Mixing Tip: Avoid overmixing once the flour is added. Mix just until the dough comes together to keep the cookies tender.
- Cookie Color: The cookies may look slightly underbaked in the center when removed from the oven. They will continue to set as they cool on the baking sheet.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days.
- Freezing: To freeze, place baked cookies or unbaked cookie dough in a freezer-safe airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving or baking.
Nutrition
Calories: 285kcal | Carbohydrates: 31g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 302mg | Potassium: 125mg | Fiber: 1g | Sugar: 19g | Vitamin A: 256IU | Calcium: 42mg | Iron: 1mg