Ah, classic peanut butter cookies 🥜🍪—soft, chewy, perfectly nutty, and impossibly nostalgic. Here’s a tried-and-true recipe that hits every note.
Ingredients (Makes ~24 cookies)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven & prep sheets
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease. - Cream butter & sugars
In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). - Add eggs & vanilla
Beat in eggs one at a time, then stir in vanilla extract until smooth. - Mix dry ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. - Combine wet & dry
Gradually add dry ingredients to wet ingredients, mixing until just combined. - Form cookies
Roll dough into 1-inch balls and place 2 inches apart on baking sheets. Flatten slightly with a fork in a crisscross pattern. - Bake
Bake 10–12 minutes, until edges are lightly golden but centers are still soft. Avoid overbaking—they firm up as they cool. - Cool
Let cookies sit on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips
- For extra chewiness, add 1–2 tablespoons of milk to the dough.
- For a nutty crunch, sprinkle chopped peanuts on top before baking.
- Cookies freeze well—freeze unbaked dough balls and bake fresh later.
If you want, I can give a “super fudgy peanut butter cookie” version that’s extra soft, almost brownie-like, but still holds that classic peanut butter flavor.
Do you want me to do that?
