Peanut Butter Cookie Recipe
These soft and chewy peanut butter cookies come together in one bowl in under 30 minutes. No chilling required. They bake up thick with chewy centers, just-golden edges, and serious peanut butter flavor in every single bite.
Servings: 24 cookies
Ingredients
- ½ cup (113g) unsalted butter room temperature
- ½ cup (107g) brown sugar
- ⅓ cup (66g) granulated sugar
- ¾ cup (201g) creamy peanut butter not natural
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 350ºF.
- In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.1/2 cup (113g) unsalted butter, 1/2 cup (107g) brown sugar, 1/3 cup (66g) granulated sugar
- Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute.3/4 cup (201g) creamy peanut butter, 1 large egg, 1 tsp vanilla extract
- Add in the flour, baking soda, baking powder and salt, mixing on low or with a spatula just until combined. Be careful not to over mix.1 1/2 cups (180g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
- Use a small cookie scoop to form balls from the dough. Once released from the scoop, roll in hands to form a uniform ball. Place the cookies 2-3 inches apart on a silicone lined baking sheet and bake for 11-13 minutes or until the edges of the cookies begin to just turn golden. My cookie dough balls were 2.5-3 tablespoons large and baked for 12 minutes. Be sure to adjust the baking time for smaller cookies.
- Allow the cookies to cool for 15 minutes.
Video
Notes
Optional: Before baking add a criss cross pattern using a fork, or add chocolate chips or your favorite add in to the batter.
Gluten-Free: Use a 1:1 gluten-free flour blend, such as King Arthur Gluten Free Measure for Measure Flour. I've made this recipe with gluten-free flour and gotten awesome results.
To Store: Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy through day five if sealed properly.
To Make Ahead: You can make the cookie dough up to 3 days ahead and store it covered in the refrigerator. Scoop and bake straight from the fridge, adding 1 to 2 minutes to the bake time.
To Freeze: Scoop the dough into balls and place on a lined baking sheet. Freeze until solid, about 1 hour. Transfer the frozen dough balls to a zip-lock freezer bag, label it with the baking directions, and freeze for up to 3 months. Bake from frozen at 350°F for 13 to 16 minutes.
Nutrition
Calories: 141kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 145mg | Potassium: 71mg | Fiber: 1g | Sugar: 8g | Vitamin A: 129IU | Calcium: 16mg | Iron: 1mg