Peanut Butter Cookies

5 from 14 votes

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.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Keyword: baking from scratch, baking tips

Servings: cookies

Calories: 143kcal

Preheat your oven to 350 degrees Fahrenheit, 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: How to Measure Flour for Peanut Butter Cookies.
2 1/2 cups all purpose flour, 1/2 teaspoon salt, 2 teaspoons baking soda
Using a stand mixer or a large bowl and a hand mixer, beat together the butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 3 to 6 minutes.
12 tablespoons unsalted butter, 1 cup brown sugar, 3/4 cup granulated sugar
Beat in the peanut butter, scraping down the sides as you go, until fully incorporated.
1 cup creamy peanut butter
Beat in the eggs, one at a time, and then beat in the vanilla extract.
2 eggs, 2 teaspoons 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. See instructions in the post for freezing both the baked cookies and the prepared dough.