Classic Peanut Butter Cookies

This classic peanut butter cookie recipe delivers the perfect balance of sweet and salty flavors with that signature melt-in-your-mouth texture. Each bite takes me back to childhood afternoons when the irresistible aroma of these cookies would fill our kitchen, signaling a special treat was on its way.

I've been making these cookies for over a decade now. They were the first recipe I mastered completely on my own, and they've become my go-to contribution for neighborhood potlucks where they disappear within minutes.

Ingredients

• Unsalted butter: Adds richness and helps create that perfect cookie texture
• Creamy peanut butter: Provides the star flavor; look for natural varieties with minimal additives for best taste
• Granulated sugar: Gives these cookies their crisp edges
• Brown sugar: Contributes moisture and a deeper caramel flavor
• Large egg: Binds everything together and adds structure
• Vanilla extract: Enhances all the other flavors, especially the peanut butter
• All-purpose flour: Provides the structure; use unbleached for best results
• Baking powder and baking soda: Work together to give the perfect rise
• Salt: Balances the sweetness and enhances the peanut flavor

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 350°F and line your baking sheets with parchment paper. This temperature is crucial for achieving that perfect cookie texture. The parchment prevents sticking and makes cleanup much easier.

Cream and Mix:

In a large mixing bowl, beat the softened butter and peanut butter together until completely smooth, about 2 minutes. Add both sugars and continue beating for another 3-4 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This step incorporates air and is essential for cookie texture.

Incorporate Wet Ingredients:

Add the egg and vanilla extract to your butter-sugar mixture. Beat on medium speed until fully incorporated and the mixture looks smooth and uniform. Be sure to scrape down the sides of the bowl to ensure everything is evenly mixed.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these ingredients separately ensures they'll be evenly distributed throughout the dough, preventing pockets of salt or baking soda.

Gradually Add Dry Ingredients:

Add the dry mixture to the wet ingredients in three portions, mixing on low speed just until combined after each addition. Overmixing at this stage can develop too much gluten, resulting in tough cookies. The finished dough should pull away from the sides of the bowl but still feel soft.

Shape and Bake:

Roll tablespoon-sized portions of dough between your palms to form 1-inch balls. Place them about 2 inches apart on your prepared baking sheet. Press down with a fork in one direction, then again perpendicular to create the classic crisscross pattern. The pattern isn't just decorative; it helps the cookies bake evenly.

Bake to Perfection:

Place the cookies in your preheated oven and bake for 10-12 minutes. Look for golden brown edges while the centers may still appear slightly soft. This timing is crucial for achieving the perfect texture. Remember that cookies continue to bake from residual heat even after removal from the oven.

Cool and Enjoy:

Let the cookies rest on the baking sheet for 3-5 minutes before transferring to a wire rack. This brief resting period allows them to set up properly so they don't break apart when moved. Cool completely for the best texture and flavor development.

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The peanut butter is absolutely the star of this recipe. I've tried countless brands over the years, but found that traditional creamy varieties like Jif or Skippy actually work better in baking than natural versions that can separate. That said, my grandmother swore by adding an extra tablespoon of peanut butter to the dough, a trick I still use when I want an extra peanutty flavor.

Storage Solutions

These cookies maintain their wonderful texture for about 5 days when stored in an airtight container at room temperature. I like to place a piece of bread in the container which helps keep the cookies soft and chewy. For longer storage, these cookies freeze beautifully. Place completely cooled cookies in a freezer bag with parchment between layers to prevent sticking, and they'll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving.

Customization Options

While this classic recipe is perfect as is, there are several delicious variations worth trying. For chocolate lovers, add 1/2 cup of chocolate chips to the dough or drizzle melted chocolate over the cooled cookies. For extra crunch, roll the dough balls in granulated sugar before creating the fork pattern. You can also swap half the vanilla extract for almond extract for a subtle flavor twist, or use chunky peanut butter instead of smooth for added texture.

Serving Suggestions

These cookies are delightful on their own, but they truly shine when paired with a cold glass of milk. For an elevated dessert experience, sandwich vanilla or chocolate ice cream between two cookies for a homemade ice cream sandwich. I also love serving these alongside a cheese board for an unexpected sweet element among the savory offerings. The combination of peanut butter cookies with sharp cheddar is surprisingly delicious.

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Frequently Asked Questions

→ How do I know when the peanut butter cookies are done baking?

The cookies are done when the edges turn golden brown, usually after 10-12 minutes at 350°F. The centers may still look slightly soft, but they'll continue to set as they cool on the baking sheet. For chewier cookies, bake for less time, and for crispier cookies, bake a minute or two longer.

→ Why do peanut butter cookies have a crisscross pattern?

The iconic crisscross pattern serves two purposes: it flattens the dense dough to ensure even baking, and it's become a traditional visual identifier for peanut butter cookies. The pattern is created by pressing down on each ball of dough with a fork in two directions.

→ Can I use crunchy peanut butter instead of creamy?

Yes! Crunchy peanut butter can be substituted in equal amounts for creamy peanut butter. This will add small pieces of peanuts throughout the cookies, giving them additional texture and a more pronounced peanut flavor.

→ How should I store peanut butter cookies to keep them fresh?

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer-safe container with parchment paper between layers for up to 3 months.

→ Why did my cookies spread too much while baking?

Excessive spreading typically happens when the butter is too soft or melted, or if the dough is too warm. Try chilling the dough for 30 minutes before baking. Also, make sure your oven is properly preheated and you're using room temperature (not hot) baking sheets.

→ Can I make these cookies without eggs?

You can substitute the egg with 1/4 cup of unsweetened applesauce, 1/4 cup of mashed banana, or a commercial egg replacer. The texture may be slightly different, but the cookies will still be delicious.