Peanut Butter Cookies

Hey there, fellow bakers! Is there anything better than the smell of fresh peanut butter cookies coming from the oven? For me, it’s pure magic. I’ve made these cookies for years—I learned how from my grandma. I still remember her showing me how to make that classic criss-cross pattern with a fork. It’s not just for looks; it helps flatten the cookies so they bake evenly. A simple trick, but it makes all the difference.

My goal with this recipe was to create the absolute best peanut butter cookie. I wanted a cookie with a crisp edge and a thick, chewy center that practically melts in your mouth. You know, the kind of cookie you can’t stop at just one. This guide has all my best tips and tricks so you can make them perfectly every time.

Recipe Overview

Detail	Description
Prep Time	10 minutes
Cook Time	8–9 minutes
Cooling Time	15 minutes
Total Time	33 minutes
Servings	20 cookies

Difficulty Level: This recipe is great for everyone, whether you’re a beginner or a seasoned pro. The steps are simple, and I’ll walk you through everything.

What you’ll need:

• A stand mixer with a paddle attachment or a hand mixer
• Mixing bowls (one large, one small)
• Measuring cups and spoons
• A baking sheet
• Parchment paper
• A cookie scoop (I use a 2-tablespoon scoop)
• A cooling rack
• A fork

The good news? You can make the dough ahead of time. It keeps in the fridge for up to three days or in the freezer for up to three months. That means fresh, warm cookies are always just minutes away!

Ingredients: The Secret to Our Perfect Cookies

Every ingredient plays a key role. Here’s a breakdown of what you need and why.

• 1/2 cup Unsalted Butter (1 stick, softened): Make sure it’s soft, but not melted. You should be able to press a small indent into it with your finger. This is key for creaming it with the sugar.
• 3/4 cup Creamy Peanut Butter: Stick to processed brands like Jif or Skippy. Natural peanut butter can make your cookies too oily and cause them to spread out too much.
• 3/4 cup Brown Sugar: This is my secret weapon for chewiness! The molasses in brown sugar keeps the cookies moist and soft.
• 1/4 cup White Granulated Sugar: This gives the cookies a little spread and a nice, crispy edge.
• 1 Egg: This is the binder that holds everything together. Use a room-temperature egg for the best results.
• 1 1/2 teaspoons Pure Vanilla Extract: Don’t skip this! It adds a deep, rich flavor.
• 1 1/3 cups Unbleached All-Purpose Flour: Make sure you measure your flour correctly by spooning it into the measuring cup and leveling it off. Too much flour will make your cookies dry.
• 3/4 teaspoon Baking Soda: This helps your cookies rise and spread.
• 1/2 teaspoon Baking Powder: This also helps with rising and gives the cookies a soft texture.
• Sea Salt (optional): A sprinkle of flaky sea salt on top of the baked cookies is a game-changer. It makes the peanut butter flavor really pop.

Possible Substitutions:

• Butter: If you only have salted butter, you can use it, but skip the extra salt in the recipe.
• Flour: You can try a 1-to-1 gluten-free baking flour if you need a gluten-free option, but the texture might be slightly different.

Step-by-Step Method: Let’s Get Baking!

Alright, let’s get our hands a little dirty. Making these cookies is a fun process, and it’s even more fun when you see the results!

Prep Your Space: Preheat your oven to 350°F and line your baking sheet with parchment paper. This simple step saves so much cleanup.

Soften Your Butter: Pop your stick of butter in the microwave for about 20 seconds. If it’s still too firm, give it another 5 seconds. We want it soft, not melted.

Creaming Our Base: In a mixing bowl, add the softened butter, peanut butter, brown sugar, and white sugar. Use your mixer to beat them together until the mixture is smooth, light, and fluffy.

Add the Flavor: Crack the egg into the bowl and pour in the vanilla extract. Mix until they are fully combined with the dough. The mixture should now look a bit looser and have a beautiful peanut butter color.

The Final Mix: With the mixer on low speed, slowly add in the flour, baking powder, and baking soda. Mix just until a smooth dough forms and you don’t see any more flour. Don’t overmix! This is a critical step; overmixing makes cookies tough.

Scoop and Shape: Use your cookie scoop to portion out the dough into rounded balls, about 2 tablespoons each. Place them on your baking sheet, leaving about two inches between each one.

The Signature Criss-Cross: Now for my favorite part! Take a fork and gently press it onto the top of each dough ball to flatten it and create the classic criss-cross pattern.

Bake to Perfection: Put the baking sheet in your preheated oven and bake for about 9 minutes. The cookies will still look a little under-baked and pale when you take them out. That’s exactly what you want! They’ll continue to set up as they cool. You’ll know they’re ready when your kitchen smells rich and nutty.

The Final Rest: Let the cookies cool on the baking sheet for a full 15 minutes. This cooling time is crucial for them to set and get that perfect chewy texture. After that, you can move them to a cooling rack to cool completely.

Variations & Customization

This recipe is a great starting point, but don’t be afraid to make it your own!

• For a little extra flair: Add chocolate chips, mini M&M’s, or chopped roasted peanuts to the dough.
• Dietary Modifications: For a vegan option, you can swap the butter for a plant-based alternative and the egg for a “flax egg” (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes).¹ Just know the texture might be a little different.
• A Touch of Spice: Add a pinch of cinnamon or nutmeg to your dry ingredients for a unique twist.
• Seasonal Adaptations: In the fall, try adding a small amount of pumpkin spice mix to the dough.

Serving & Storage

You made the cookies! Now here’s how to enjoy them and keep them fresh.

Serving Suggestions:

• These cookies are amazing on their own, especially with a cold glass of milk.
• Make a cookie sandwich with a scoop of vanilla or chocolate ice cream between two cookies.
• Top them with a dollop of whipped cream and a drizzle of chocolate sauce.

Storage Instructions:

Once the cookies are completely cool, store them in an airtight container at room temperature. They will stay soft and delicious for up to a week. For extra-moist cookies, you can toss in a slice of plain sandwich bread—it will absorb moisture and keep your cookies fresh.

Make-Ahead and Freezing Guidance:

• Unbaked Dough: Form the dough balls, freeze them on a parchment-lined baking sheet until solid, then transfer them to a freezer-safe bag. No need to thaw! Just add 2-3 minutes to your baking time.
• Baked Cookies: You can freeze baked cookies too. Once they’re cool, wrap them tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. To reheat, just let them come to room temperature or warm them in the microwave for a few seconds.

Enjoy every bite! This recipe is a guaranteed crowd-pleaser and a treat you’ll be proud to share. Happy baking!

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