Print

Classic Peanut Butter Cookies


  • Author: Cindy Gibbs
  • Prep Time: 20 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 32 minutes
  • Yield: 20 Cookies 1x

Description

These Classic Peanut Butter Cookies are soft and slightly chewy in the centers.  They’re a great cookie jar cookie and also great for lunchboxes or an after school snack.  Don’t forget the milk!

 


Scale

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 1/2 cup creamy or crunchy peanut butter (don’t use natural PB)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup granulated sugar, for rolling cookies

Instructions

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
  3. In a large bowl using a wooden spoon, combine the butter, peanut butter, sugars, and vanilla.  Mix until all ingredients are thoroughly combined and the sugars are no longer grainy.  The mixture should be smooth.  Add 1/2 of the dry ingredients, mixing to incorporate, then add the other 1/2 and mix to incorporate.
  4. Using a medium size cookies scoop, scoop the dough into your hand and roll it into a ball.  Roll the balls in granulated sugar and transfer them to an ungreased cookie sheet, spacing at least 2 inches apart.  Using a fork, flatten each dough ball slightly in a crisscross manner.
  5. Bake the cookies until their edges are golden and the tops are a light golden color, about 10 to 12 minutes.  Don’t overbake.  I remove them when they look almost done.  They will continue to bake on the hot cookie sheet for a minute or so once removed from the oven.  Remove from oven and allow cookies to cool on cookies sheets for about 2 minutes, then transfer them to a cooling rack to cool completely.
  6. Store cookies in an airtight container.  Cookies will stay fresh for up to 5 days.

Notes

  • Do not use natural peanut butter in these cookies.  It contains too much oil.
  • You can omit rolling the cookie dough balls in sugar if you want to.  Simply roll the dough into balls and dip a fork in flour to crisscross the dough.
  • These cookies and the dough are great for freezing.  I recommend not freezing over 3 months.  Wrap securely before freezing.
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Keywords: peanut butter cookies, classic peanut butter cookies,