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Peanut Butter Cookies

A thick but tender Peanut Butter Cookie that is delicious and easy to make!
Prep Time15 minutes
Course: cookies, Dessert
Cuisine: American
Keyword: Dessert Now, Dinner Later, easy recipe, peanut butter, Peanut Butter Cookies

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Ingredients to Cream together

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup creamy peanut butter or chunky if you like I use Skippy Natural Style peanut butter
  • 1 large egg
  • 1 tsp vanilla

Options

  • chocolate chips or sprinkles, raw sugar, Maldon Salt

Instructions

  • Preheat oven to 350 degrees. Lined cookie sheets with parchment or silpat. (note silpats retain heat, check cookies a minute or two earlier.
  • In a small bowl, combine the flour, baking soda, and salt, using a whisk.
  • Cream the butter and sugars together in the bowl of a stand mixer for 1-2 minutes until well combined. Batter should be smooth and creamy not fluffy which would give you cakey cookies. Use the paddle attachment.
  • Add the peanut butter, egg, and vanilla. Mix well and scrape the bowl.
  • Add flour mixture to the butter mixture all at once and mix on low speed just until incorporated.
  • Scoop dough onto parchment-lined baking sheets about 2 inches apart. Bake at 350 degrees for 10 to 12 minutes or until just set*.
  • Allow cookies to cool slightly on the sheet for approximately 2 minutes before transferring them to a cooling rack. Store cookies in an airtight container.

Notes

For softer, chewier cookies, bake approximately 10 minutes, +/- 30 seconds.  The cookies will not color much and the top may still have some sheen.  The cookies will continue to bake outside the oven.  
For a denser, cookie that's a bit crumbly (in a good way), bake for 12 minutes.  The cookies will have some color on top and the edge.  The bottoms will be a bit darker.
Feel free to embellish. Add mini-chocolate chips to dough or add sprinkles.  I use a blend of dark chocolate sprinkles, Demerara Sugar or raw sugar, and a sprinkle of Maldon Salt.