My Favorite Peanut Butter Cookie Recipe
Get ready to fall in love with *My Favorite Peanut Butter Cookie Recipe*—a timeless classic with a twist of irresistible, homemade charm. These soft, chewy cookies boast a perfect balance of creamy peanut butter and a hint of sweetness from granulated and brown sugars. With just 15 minutes of prep and a signature criss-cross pattern, these treats bake to golden perfection in under 10 minutes. Whether you reach for creamy or chunky peanut butter, fine-tuning the texture to your liking, these cookies deliver a rich, nutty flavor in every bite. Ideal for sharing (or not), serve them warm with a glass of cold milk or store them for later indulgence. Perfect for peanut butter lovers, this easy recipe is sure to become your go-to cookie fix!
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Ingredients
- 1 cup (softened) Unsalted butter
- 1 cup Peanut butter (creamy or chunky)
- 1 cup Granulated sugar
- 1 cup Brown sugar (packed)
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or non-stick silicone baking mats.
Step 2
In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until creamy and smooth, about 2-3 minutes.
Step 3
Add the eggs and vanilla extract to the bowl and mix well until fully incorporated.
Step 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Step 5
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until the dough comes together. Do not overmix.
Step 6
Scoop out about 1.5 tablespoons of dough and roll it into a ball. Place the dough balls about 2 inches apart on the prepared baking sheets.
Step 7
Gently flatten each dough ball with the tines of a fork, creating a criss-cross pattern on the top of each cookie. If the fork sticks, dip it lightly in granulated sugar before pressing.
Step 8
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden. Be careful not to overbake as the cookies will set as they cool.
Step 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Enjoy with a glass of cold milk or store in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (1203.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5144.6 |
| Total Fat 227.5g | 0% |
| Saturated Fat 81.7g | 0% |
| Cholesterol 620mg | 0% |
| Sodium 3338.5mg | 0% |
| Total Carbohydrate 717.5g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 453.9g | |
| Protein 103.3g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 467.0mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 2298.4mg | 0% |
Source of Calories