Get the Recipe:
Classic Peanut Butter Cookies
A little crispy on the outside and so very soft on the inside, these flavorful Peanut Butter Cookies are a classic for good reason!
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) firmly packed light or dark brown sugar
- 1 cup (255 g) peanut butter, creamy or crunchy
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (113 g) peanuts*, optional
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, brown sugar, and peanut butter until light and fluffy. Add the egg and vanilla, and mix well.
- Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain. Stir in the peanuts.
- Drop the dough by 2-tablespoon portions onto the prepared pans. Use a fork to flatten the cookies and make a cross-hatch pattern on top of them. Bake, one pan at a time, 12-15 minutes, or until lightly browned.
- Cool the cookies on the pan on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Notes
- *Roasted, salted, unsalted, honey roasted... whatever kind of peanuts you like!
- Store in an airtight container at room temperature up to 4 days.
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