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Peanut Butter Cookies

Soft and chewy peanut butter cookies made with creamy peanut butter, brown sugar, and real butter. No chill time required. These peanut butter cookies bake in 10 to 12 minutes and stay tender for up to 5 days.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 115 g / ½ cup unsalted butter softened
  • 130 g / ½ cup creamy peanut butter commercial brand — see Key Notes
  • 100 g / ½ cup granulated white sugar
  • 100 g / ½ cup packed light brown sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 125 g / 1 cup all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • Extra granulated sugar for rolling optional but recommended

Method
 

  1. Preheat oven to 175°C / 350°F (160°C fan). Line two baking sheets with parchment paper. Do not grease.
  2. Whisk flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
  3. Beat softened butter and peanut butter together on medium speed for 1 minute. Add both sugars and beat for a full 3 minutes until the mixture is pale and slightly fluffy.
  4. Add the egg and vanilla extract together. Beat for 30 seconds until fully incorporated.
  5. Add the flour mixture all at once. Mix on low speed until just combined — stop the moment you no longer see dry streaks.
  6. Scoop dough into 1½-tablespoon balls. Roll between palms until smooth, then roll in granulated sugar if using. Place 5cm / 2 inches apart on the prepared trays. Press each ball flat with a fork in a crosshatch pattern to about 1cm / ½ inch thick.
  7. Bake one tray at a time on the centre rack for 10 to 12 minutes. The edges should look set and the centres should still look slightly underdone.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Peanut butter: Use a commercial creamy brand — not natural/oil-separation type. See The Peanut Butter Guide above for full details.
  • Flour measurement: Measure by weight for best results. If using cups, spoon flour into the cup and level off — do not scoop directly.
  • Flat cookies? Your butter was likely too warm. Chill the dough for 20 minutes and try again.
  • Dry cookies? Reduce bake time by 1 to 2 minutes — they finish setting on the hot tray.
  • Make ahead: Dough keeps refrigerated for 3 days or frozen for 3 months. Bake frozen dough balls directly — add 2 to 3 minutes.