Perfect Peanut Butter Cookies
These perfect peanut butter cookies are soft and chewy with a delicious old fashioned flavor. Classic and timeless, these peanut butter cookies make the perfect mid-afternoon or after-school snack.
Ingredients
- ½ cup butter room temperature
- ½ cup (5 ounces) creamy peanut butter see note
- ½ cup (3.75 ounces) granulated sugar
- ½ cup (3.75 ounces) brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (5 ounces) all-purpose flour
Instructions
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Preheat oven to 350 degrees F. Line a half-size baking sheet with parchment paper and set aside.
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In a large bowl, using an electric hand mixer cream together the butter and peanut butter for a few minutes until it is light and fluffy and thoroughly mixed.
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Add the granulated and brown sugars and mix with beaters until creamed together. Add the egg and vanilla and beat until smooth.
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Sprinkle the baking soda, salt and flour on top and using a wooden spoon stir the dough until no traces of flour appear.
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Scoop half the dough by heaping tablespoon and roll into balls (I like to use a #40 cookie scoop). Place on prepared cookie sheet leaving 1 1/2 inches between (4 rows of 3 cookies across is perfect). Using a wet fork, press balls flat making a # sign on each.
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Bake in preheated oven for 10 to 13 minutes or until edges are lightly golden brown. Remove from oven and let sit on baking sheet for 2 minutes before removing to wire rack to cool completely.
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Repeat steps 5 and 6 with remaining dough.
Recipe Notes
1. I've made this recipe both with regular peanut butter from the store (like skippy or Jif) and natural peanut butter. I usually make my own peanut butter from just peanuts and it works great in this recipe.
2. These cookies freeze great. Just cool completely and place in freezer bags and freeze up to 3 months.
3. Variation: If you like the combo of chocolate and peanut butter, throw in handful of chocolate chips after you mix in the flour. YUM.