Make these classic peanut butter cookies for a soft, chewy dessert that tastes homemade. This easy, one-bowl recipe is perfect for quick baking sessions and satisfying comfort food cravings.
Author:ariathompson
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:About 3 dozen cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the cookie dough.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Use a fork to press down on each ball to create the classic crosshatch pattern, pressing once in one direction and then again perpendicular to the first press.
Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best soft and chewy texture, slightly underbake the cookies; they will firm up as they cool.
If you prefer a saltier cookie, use salted butter or add an extra pinch of salt to the dry ingredients.
Chill the dough for 30 minutes before rolling if your kitchen is warm; this helps prevent the cookies from spreading too much.