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–+ servings
peanut butter cookies on a wire rack.
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4.75 from 12 votes

The Best Peanut Butter Cookies

Learn how to make soft peanut butter cookies with just nine ingredients, one bowl, and less than 30 minutes!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, dessert, peanut butter
Servings: 36 Cookies
Calories: 174kcal
Author: Kasey Schwartz
Cost: $10

Equipment

  • 1-2 Baking sheets
  • 1 Mixing bowl
  • 1 Hand Mixer or Stand Mixer

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
  • 1/2 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.
    1 cup smooth peanut butter, 1 cup unsalted butter room temperature
  • Add both white and brown sugar and beat on high speed until light and fluffy, about 2-3 minutes.
    1 cup sugar, 1 cup brown sugar packed
  • Add eggs and vanilla and beat on low speed just until combined.
    1 teaspoon vanilla extract, 2 eggs
  • Add flour, baking soda, and salt and beat on low speed just until the dough comes together.
    3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
  • 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. 

 

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 139mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Calcium: 13mg | Iron: 1mg