Who could resist cookies with peanut butter? Since I can remember, I’ve enjoyed peanut butter cookies, and they’ll always rank among my faves.
So sharing my opinion of the best peanut butter cookie recipe only makes sense.
Classic Peanut Butter Cookies
It’s impossible to match the deliciousness of Classic Peanut Butter Cookies. They will sate your yearning for peanut butter because they are deliciously creamy and buttery.
Who doesn’t adore the classic fork-pressed criss-cross design? I adore how distinctive these PB biscuits are.
Additionally, it makes it a fun cookie for youngsters to assist make; my kids enjoy rolling and pressing the dough.
I hope it becomes your go-to recipe for peanut butter cookies as it has become mine. When someone has just made a fresh batch, it can be difficult to resist them.
Weekends are usually a wonderful reason to start baking, especially when the results are this delicious! Yes, it’s tempting to simply buy a peanut butter cookie at the bakery or the mall, but you can make these cookies in the same amount of time.
Additionally, you’ll have extra that you may give to friends or coworkers, who will appreciate it. And since nothing beats homemade, I say let’s start baking!
Ingredients for Classic Peanut Butter Cookies
You can make these homemade peanut butter cookies with things you already have in your pantry. What you’ll need to make these incredibly soft peanut butter cookies is as follows:
- All-purpose flour serves as the foundation for the cookies’ construction.
- These two ingredients—baking soda and baking powder—are essential for the cookies to rise.
- We don’t add a lot of salt because peanut butter already contains salt.
- You can use salted or unsalted butter; simply leave out the 1/4 teaspoon of salt from the recipe.
- Brown sugar keeps the cookies moist while granulated sugar provides the cookies with the ideal amount of sweetness.
- Jif or Skippy peanut butter should be creamy.
- You just need one egg for this recipe because it helps bind the ingredients together.
- The mild, timeless flavor we all adore is added by vanilla extract. Preferably stick to authentic materials rather than knockoffs.
- For a printable recipe with measurements, scroll down.
How To Prepare Classic Peanut Butter Cookies?
- Prepare a baking sheet and preheat the oven: Set the oven to 350 degrees Fahrenheit. Use parchment paper or silicone baking liners to line two baking sheets that measure 18 by 13 inches.
- In a medium mixing bowl, whisk together the dry ingredients (flour, baking soda, baking powder, and salt). Place aside.
- Whip butter and sugars: Using the paddle attachment on an electric stand mixer, cream butter, granulated sugar, and brown sugar until well blended.
- Blend in the peanut butter before adding the egg and vanilla.
- Blend the flour mixture into the butter mixture by slowly adding it while the mixer is running on low speed, then blending just until combined.
- Scoop the dough out and form it into 30-gram (or approximately 2-tablespoon) balls. Place the balls on baking pans two inches apart.
- To flatten cookies, use a long-pronged fork and move it in the opposite direction, flattening the cookies just a little bit more each time (it should create that crisscross pattern).
- Bake: Bake cookies in a preheated oven for about 9 minutes, one sheet at a time (cookies will appear pale and barely done; they will continue to cook a little as they cool).
- Cool: Transfer to a wire rack to finish cooling after 5 minutes of cooling on the baking sheet. Cookies should be kept in an airtight container.
- An illustration of the type of creamy peanut butter used in peanut butter cookies
Which Brand of Classic Peanut Butter Cookies Is Best?
For the finest results, I never stray from regular creamy peanut butter. Chunky peanut butter can work well in these cookies if you enjoy texture; it would offer a good crunch.
Just make sure to add enough (I might put an extra 1/4 cup given the amount of peanuts present).
Is Natural Classic Peanut Butter Cookies Acceptable?
No, using natural peanut butter results in a little crumblier, drier cookie.
Can I prepare the dough ahead of time?
The dough can indeed be prepared up to three days in advance, but you’ll need to let it for roughly a 30-minute rest at room temperature before scooping and shaping.
In the refrigerator, the fats in the peanut butter will harden, making it harder to work with until it reaches room temperature.
Can I Make This Recipe in Two?
The recipe can easily be doubled if you’re baking these straightforward peanut butter cookies for a big gathering. Increase each ingredient by two.
Can Peanut Butter Cookies Be Freeze?
Yes, you can freeze the baked cookies. Cookies are stacked in an airtight container between sheets of parchment paper. At room temperature, defrost.
Best Practices for Making Classic Peanut Butter Cookies
- For optimal results, consume within two days of baking.
- Use only genuine butter; don’t use margarine, shortening, or imitation butter.
- For the most accurate measurement of ingredients, use a kitchen scale.
- Try dipping or drizzling these straightforward peanut butter cookies in melted milk chocolate or white chocolate.
- For a crispy peanut butter cookie, add chopped peanuts.
Additional Delectable Classic Peanut Butter Cookies Recipes:
- Buttery Peanut Blossoms
- Peanut butter cookies without flour
- Chocolate-Peanut Butter No-Bake Cookies
- One cookie made using just three ingredients
- Crinkles of Crunchy Peanut Butter
- Cookies with peanut butter and chocolate chips
Ingredients
- 1 1/3 cup (188g) all-purpose flour (scoop and level to measure)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (105g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 3/4 cup (185g) creamy peanut butter
- 1 large egg
- 1 1/2 tsp vanilla extract
Instructions
- Set oven to 350 degrees Fahrenheit. Use parchment paper or silicone baking liners to line two baking sheets that measure 18 by 13 inches.
- Mix the flour, baking soda, baking powder, and salt in a large mixing bowl. Place aside.
- Cream the butter, brown sugar, and granulated sugar together in the bowl of an electric stand mixer using the paddle attachment until well incorporated.
- Blend in the peanut butter before adding the egg and vanilla. Add the flour mixture gently while running the mixer at low speed, then blend just until incorporated.
- Scoop out the dough, roll it into 30-gram (or about 2-tablespoon) balls, and arrange them on baking pans two inches apart.
- Cookies should be slightly flattened with a long-pronged fork before being slightly flattened once more in the opposite direction (it should create that crisscross pattern).
- Cookies should be baked for about 9 minutes, one sheet at a time, in a preheated oven (they will appear pale and somewhat undercooked, but they will continue to cook a little bit as they cool).
- After five minutes, remove from the baking pan and cool fully on a wire rack. Cookies should be kept in an airtight container.
Notes
- For optimal results, consume within two days of baking.
- For the most accurate measurement of ingredients, use a kitchen scale.
- Try dipping or drizzling these straightforward peanut butter cookies in melted milk chocolate or white chocolate.
- For a crispy peanut butter cookie, add chopped peanuts.