Peanut Butter Cookies are a classic treat that combines the rich, nutty flavor of peanut butter with a soft and chewy texture. These cookies are easy to make and are perfect for any occasion, whether you’re baking for a party or just craving something sweet. The recipe is simple, requiring only a few ingredients, and the result is a deliciously satisfying cookie that pairs perfectly with a glass of milk.

Makes about 40 (2-inch) cookies

Ingredients

  • 1 1/2 cups all-purpose flour

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup granulated sugar

  • 3/4 cup packed light brown sugar

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1 cup creamy peanut butter

  • 2 large eggs, room temperature

  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350°F (175°C).

  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar at medium speed until light and fluffy, about 2-3 minutes.

  4. Add the peanut butter and beat until thoroughly combined, scraping down the sides of the bowl as needed.

  5. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  6. Reduce mixer speed to low and gradually add the dry ingredients, mixing until just combined.

    • Do not overmix.

  7. If the dough seems too soft, cover and refrigerate for 30 minutes.

  8. Using a cookie scoop, portion the dough onto baking sheets lined with silicone baking mats, spacing cookies about 2 inches apart.

  9. Flatten each cookie with a fork, making a crisscross pattern on top.

  10. Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden.

    • Do not overbake.

  11. Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Recipe Notes

  • Stand mixer tips: Use medium speed for creaming butter and sugars, low speed when incorporating dry ingredients.

  • If dough is still crumbly: Add 1-2 tablespoons of milk and mix just until the dough comes together.

  • For extra soft cookies: Remove from oven when the edges are just barely set and the centers look slightly underdone.

  • Silicone mat advantage: Cookies bake more evenly and release easily from silicone mats. They typically bake 1-2 minutes faster than on ungreased baking sheets.

  • Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.