Peanut Butter Cookies

A classic that everyone loves, these Peanut Butter Cookies are soft and easy to make. They make the perfect after school snack!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 16

Total Time 26

Servings cookies

Calories 134kcal

Author Deborah Harroun

Ingredients

1/2 cup (132 g) peanut butter
1/2 cup (115 g) butter, at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) packed brown sugar
1 large egg
1 3/4 cups (210 g) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Instructions

Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper or a silpat liner.
In a large bowl or the bowl of a stand mixer, combine the peanut butter, butter, sugar and brown sugar. Cream until light and fluffy, 3-4 minutes.
1/2 cup (132 g) peanut butter, 1/2 cup (115 g) butter, at room temperature, 1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) packed brown sugar
Add the egg and beat until combined.
1 large egg
In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
1 3/4 cups (210 g) all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
Add the flour mixture to the peanut butter mixture. Beat until combined. Make sure to scrape down the sides of the bowl to make sure everything is incorporated.
Scoop the dough by tablespoonfuls (I like to use a cookie scoop to make sure they are all uniform) and roll into balls. Place the balls about 2 inches apart on the prepared cookies sheets.
Using a fork, press down on the cookies first one way, then perpendicular to form an “x” pattern. If the fork is sticking in the cookie dough, you can dip it in flour.
Bake the cookies, one sheet at at time in the middle of the oven, for 8-10 minutes, or until the edges are lightly golden. Do not overbake.
Let the cookies sit on the baking sheet for about 5 minutes, then remove to a clean piece of parchment or a cooling rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 5 days.

These cookies can be frozen, wrapped in plastic wrap and aluminum foil, for up to 1 month. Do not unwrap before defrosting.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition