Peanut Butter Cookie Recipe
This easy peanut butter cookie recipe makes soft, chewy, golden cookies with a rich peanut butter flavor — simple ingredients, classic taste, and irresistible results.
Ingredients
- Dry Ingredients
- 1½ cups all-purpose flour – Spoon and level to avoid dense cookies.
- ½ teaspoon baking powder – Helps the cookies rise slightly and stay tender.
- ½ teaspoon baking soda – Adds lift and helps with that crinkly top.
- ¼ teaspoon salt – Balances the sweetness and deepens flavor.
- Wet Ingredients
- ½ cup 1 stick unsalted butter, room temperature – Softened for easy creaming.
- ½ cup granulated sugar – Adds structure and slight crispness.
- ½ cup packed brown sugar – Adds moisture and that irresistible chewy texture.
- ¾ cup creamy peanut butter – I recommend a standard brand like Jif or Skippy; natural peanut butter can separate.
- 1 large egg room temperature – Helps bind and enrich the dough.
- 1 teaspoon pure vanilla extract – Enhances the peanut butter flavor beautifully.
Instructions
- Preheat the Oven & Prep Pans
- Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. This ensures even baking and prevents sticking.
- Cream the Butter & Sugars
- In a large bowl (or using a stand mixer), beat together butter, granulated sugar, and brown sugar for about 2–3 minutes, until light and fluffy.
- You’ll know it’s ready when the mixture turns pale and airy — this step is key for those soft, chewy centers.
- Add Peanut Butter, Egg & Vanilla
- Mix in the creamy peanut butter, followed by the egg and vanilla extract. Scrape down the sides as needed to make sure everything’s combined.
- At this point, your kitchen will already smell like heaven — a mix of sweet and nutty that makes it impossible not to sneak a taste.
- Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients.
- Mix just until combined — don’t overmix, or your cookies can turn tough instead of tender.
- Scoop & Shape the Dough
- Use a cookie scoop or tablespoon to roll 1½-inch dough balls. Place them about 2 inches apart on the prepared baking sheets.
- Now for the fun part: use a fork to press a crisscross pattern on top of each cookie. It’s traditional, yes — but it also helps the cookies bake evenly.
- Bake to Perfection
- Bake the cookies for 9–11 minutes, just until the edges are lightly golden but the centers still look soft.
- They’ll firm up as they cool — so don’t overbake! This is the secret to that soft, chewy middle.
- Cool Completely
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature ingredients. They blend more easily, giving smoother dough and consistent texture.
- Don’t use natural peanut butter. It separates and can cause greasy cookies.
- Chill the dough for 20 minutes if your kitchen is warm — it helps control spreading.
- Avoid overbaking. Cookies should look slightly underdone when you pull them out.
- Use parchment paper. It prevents sticking and promotes even browning.
- Store in an airtight container for up to 5 days at room temperature.
- Freeze baked cookies or dough balls for up to 3 months.
- Reheat: Microwave for 8–10 seconds to restore that just-baked softness.
- Bonus Tip: Store cookies with a slice of bread — it keeps them extra soft!