Peanut Butter Cookies

I learned something new today—peanut butter cookies are my mother’s favorite cookie! I had no idea. My father, however, won’t eat them. Go figure. I must take after my mom.

Peanut butter cookies are one of my favorite cookies too. They remind me of school; they were always available in the cafeteria. With all the stress on nut allergies in schools these days, I doubt they are being served as often as when I was a kid.

Easy to make for yourself though, with this simple recipe!

Peanut Butter Cookies Recipe

  • Prep time: 30 minutes
  • Cook time: 10 minutes
  • Dough Chilling time: 3 hours
  • Yield: Makes about 2 dozen cookies

You can use either smooth or crunchy peanut butter for this recipe. Smooth peanut butter will give you a smoother consistency. Crunchy will give you some bits of peanuts throughout the cookie.

You can chill the dough for less time than the 3 hours the recipe calls for, but it does help the cookies to keep their shape if the dough is completely chilled, which it should be by the 3 hour mark.

Yum

Ingredients

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter (1 stick, 4 ounces), room temperature
  • 1/2 cup peanut butter
  • 1 egg
  • 1 1/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Method

1 Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and the egg. Vigorously whisk together the dry ingredients— the flour, baking soda, baking powder and salt—in a separate bowl. Stir the dry ingredients into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.

3 Preheat oven to 375°F (190°C). Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork.

peanut-butter-cookie-method-1 peanut-butter-cookie-method-2

4 Bake until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.

peanut-butter-cookie-method-3 peanut-butter-cookie-method-5

For chewier cookies, bake at 300°F (150°C) for 15 minutes.

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Peanut Butter Cookies

Showing 4 of 164 Comments

  • feistykitty

    Recently I made cashew butter cookies – from a peanut butter cookie recipe, but with fresh cashew butter instead. They were very interesting, and not at all bad. More like a sugar cookie in flavor, the cashew flavor didn’t come through as well as peanut does. I had to add a little extra sugar because the cashew butter had no added sugar like most peanut butters do.

  • garlicscapes

    When I saw this recipe and the mouth-watering picture, I just had to make them today. They are awesome!!! The tip about the longer cooking time in the slower oven created just the chew I was looking for.
    Thank you for sharing this and all the other fabulous recipes.

  • devin

    Thanks a lot for the cookie recipe. They were a hit at my cocktail party. Thanks a lot.

  • Christina

    These cookies are GREAT!

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