These old fashioned Peanut Butter Cookies are slightly crisp on the outside, chewy and soft on the inside, and have the best peanut butter flavor.
Baking has become a real source of joy for a lot of people right now, and so I’m working hard in my kitchen testing different recipes for you.
These Peanut Butter Cookies went through several rounds. This first round had just a subtle peanut butter taste and it wasn’t chewy in the middle. It was also really crisp.
This final Peanut Butter Cookie recipe is the real deal.
- TONS of delicious peanut butter flavor.
- The right amount of crisp texture on the outside.
- Perfectly chewy and soft on the inside.
You are sure to fall in love with this great recipe.
HOW TO MAKE PEANUT BUTTER COOKIES
The biggest thing you need to do is read the instructions (located at the bottom of the post) carefully and if you are a beginning baker, check out my tips and tricks section.
- Mix together the dry ingredients: the flour, salt, and baking soda.
- Cream the butter with the brown sugar and granulated sugar.
- Add in the peanut butter.
- Add the eggs one at a time. Then add in the vanilla extract.
- Pour the mixed dry ingredients into the wet ingredients and mix until just combined.
- Scoop the cookies onto a parchment lined baking sheet. Press down with a fork to make a hash mark, and bake.
TIPS AND TRICKS
There are a lot of ways you can ensure that you end up with the best cookies possible.
- Properly measure your flour. Scoop it into your measuring cup and then level it off. Or you can weigh it!
- Know what room temperature butter looks like. You should be able to dent it with your finger, but it will still feel cold.
- Make sure to pack your brown sugar. It is what helps make these cookies chewy.
- Bring your eggs to room temperature while you are working by putting them in a bowl of warm water for five minutes.
- Use a cookie scoop. This creates uniform cookies that cook at the same rate.
- Rotate your cookies while baking. Lots of ovens have hot spots and this will help them cook evenly.
FREEZING COOKIE DOUGH
Nothing really beats a cookie hot out of the oven. The good news is that cookie dough freezes really well and bakes great from frozen. This peanut butter cookie dough is no exception.
- Make the cookie dough up to the point of baking.
- Instead of putting the dough in the oven, put the pressed down dough onto a wax paper lined plate.
- Freeze on the plate for 1 hour.
- Remove and transfer to an airtight container in the freezer.
You can store it like this for 3 months.
When you are ready to bake, put the frozen dough (as many cookies as you would like to make), on a parchment lined baking sheet and bake for 11 to 12 minutes at 350 degrees.
STORING AND FREEZING
These cookies can be kept in an airtight container, once completely cooled, for up to one week.
My peanut butter cookie recipe is also great for freezing after baking. After the cookies have cooled completely, place in an airtight container in the freezer for up to three months.
My husband likes eating frozen cookies right from the freezer without any thawing.
OTHER GREAT PEANUT BUTTER RECIPES
OTHER GREAT COOKIE RECIPES
If you make these cookies or any of my other recipes, leave me a comment and let me know what you think!
Peanut Butter Cookies
- 2 1/2 cups all purpose flour 312.5 grams
- 1/2 teaspoon salt 3 grams
- 2 teaspoons baking soda 9.58 grams
- 12 tablespoons unsalted butter room temperature (170.1 grams)
- 1 cup brown sugar packed (200 grams)
- 3/4 cup granulated sugar 150 grams
- 1 cup creamy peanut butter 240 grams
- 2 eggs room temperature
- 2 teaspoons vanilla extract 4.2 grams
- Preheat your oven to 350 degrees, and line rimmed baking sheets with parchment paper. Set aside.
- In a large bowl, whisk together the flour, salt, and baking soda. (Please see notes in the post about measuring flour.)
- Using a stand mixer or a large bowl and a hand mixer, beat together the room temperature butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 3 to 6 minutes.
- Beat in the peanut butter, scraping down the sides as you go, until fully incorporated.
- Beat in the eggs, one at a time, and then beat in the vanilla extract.
- Add in the flour mixture. Beat on low until combined enough that it won't beat out of the bowl. Turn the beater up high and beat just long enough that the flour mixture is fully incorporated.
- Using a 1 1/2 tablespoon cookie scoop, form into balls. Drop onto the prepared sheet, placing each cookie 2 inches apart. Press down with a fork, first one way, than the other to make a hash mark.
- Bake for 10 mintues, rotating the pan half way through baking. Allow to cool for two minutes on the tray before transferring to a cooling rack. Once completely cooled, store in an airthight container for up to 1 week.