The Best Peanut Butter Cookies
These easy Peanut Butter Cookies are soft, chewy and always turn out delicious! Add a glass of milk for the BEST EVER Peanut Butter Cookies you've had!
Servings: 36 Cookies
Cost: $10
Ingredients
- 1 cup smooth peanut butter
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1 cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F
- In a large bowl with an electric mixer (a paddle attachment on a stand mixer works best for this recipe), beat peanut butter and butter until smooth.
- Add both white and brown sugar and beat on high speed until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla and beat on low speed just until combined.
- Add flour, baking soda, and salt and beat on low speed just until the dough comes together.
- Roll into 1" balls and place 2" apart on baking sheets. Press down slightly with a fork in a criss-cross pattern. (optional: roll the cookie balls in white sugar before pressing down with the fork)
- Bake for 10-12 minutes, just until set
- Remove and let cool on baking sheets.
Notes
- If your cookies are sticking to the form when you're pressing it down to make the criss-cross pattern, dip the fork in a little bit of sugar and it will help. I actually like to dip the whole dough ball into sugar and roll it around like in Peanut Butter Kiss Cookies
- When baking, pay attention to the time as the cookies are best when taken out of the oven around the 12 minute mark. Be sure to leave them ON the cookie sheet to cool completely. They will continue to cook just a little and turn out perfect.
- You can store these cookies in an airtight container for up to 4-6 days. They are best within the first 2 days, in my option.
- The cookies can be frozen in an airtight container or freezer bag for up to 3 months. When you're ready to eat them, just remove them from the bag and allow to thaw on the counter for around 20 minutes.