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!
- 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
- Preheat oven to 375 degrees.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- 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.
- 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.
- 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.
- Store cookies in an airtight container. Cookies will stay fresh for up to 5 days.
- 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,