Peanut Butter Cookies

The smell of peanut butter cookies baking in the oven? That’s pure Texas sunshine bottled up right there. I can practically taste my grandma’s version as I type this. There’s nothing quite like a warm, soft peanut butter cookie, especially when you’ve got a couple of kiddos underfoot begging for a treat. This recipe for peanut butter cookies is my go-to, tried and true, and honestly, I think they’re the best ever. I’ve made this recipe more times than I can count, tweaking it just so until I landed on cookie perfection. What you’ll get here is a simple, delicious peanut butter cookie that’s sure to be a hit with the whole family.

Why This Recipe Works

Life’s busy, y’all. Between school drop-offs, soccer practice, and everything in between, quick and easy recipes are a must. These peanut butter cookies fit the bill perfectly because they are:

• Quick to make: From start to finish, you’re looking at about 30 minutes.
• Kid-approved: My two little ones devour these things. Need I say more?
• Use simple ingredients: Nothing fancy here. Just pantry staples you probably already have on hand.

I’ve tested this recipe countless times to make sure it’s foolproof, even when you’ve got a toddler “helping” you in the kitchen. You are going to love these!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Granulated sugar, for rolling (optional)

Ingredient Notes

Peanut Butter: I always use creamy peanut butter for these cookies because I love the smooth texture. However, you can definitely use crunchy peanut butter if you prefer a little more texture. Just make sure it’s the regular kind, not the natural kind, which can make the cookies dry.

Butter: The butter needs to be softened, but not melted. If it’s too soft, the cookies will spread too thin. I like to take mine out of the fridge about an hour before I plan to bake.

Flour: All-purpose flour works great in this recipe. I haven’t tested it with other types of flour, but if you’re gluten-free, you can try using a 1:1 gluten-free flour blend.

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking sheets. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze. Parchment paper is a must-have in my kitchen, and it definitely simplifies baking.

Step 2: Cream together the butter and sugars. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I use an electric mixer for this, but you can also do it by hand. Just be prepared for a little arm workout. This step is essential for creating a tender cookie. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.

Step 3: Add the eggs and vanilla. Beat in the eggs one at a time, then stir in the vanilla extract. The mixture should be smooth and well combined. I usually crack the eggs into a separate bowl first, just in case I get a shell in there. No one wants crunchy cookies!

Step 4: Mix in the peanut butter. Add the peanut butter and beat until well combined. This is where that wonderful peanut butter aroma starts to fill the kitchen. Be careful not to overmix, as this can make the cookies tough. Mix until just combined.

Step 5: Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents and salt throughout the dough.

Step 6: Gradually add the dry ingredients to the wet ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be careful not to overmix. Overmixing develops the gluten in the flour, which can result in tough cookies. I stop mixing as soon as the flour disappears.

Step 7: Shape the cookies. Roll the dough into 1-inch balls. If desired, roll the balls in granulated sugar for extra sparkle and sweetness. Place the balls on the prepared baking sheets, leaving about 2 inches between each cookie. After testing this several times, I learned that leaving enough space is crucial to avoid cookies that spread into each other.

Step 8: Flatten the cookies. Use a fork to flatten the cookies in a crisscross pattern. This is a classic peanut butter cookie look, and it also helps the cookies bake evenly. I like to dip the fork in sugar between cookies to prevent it from sticking.

Step 9: Bake the cookies. Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers will still look soft, but they will firm up as they cool. Don’t overbake them, or they’ll be dry. I always set a timer and check them frequently.

Step 10: Cool the cookies. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart. Enjoy!

Expert Tips from My Kitchen

• Don’t overmix the dough: Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until just combined.
• Use room temperature ingredients: Room temperature butter and eggs will cream together more easily, resulting in a smoother dough.
• Chill the dough (optional): If you have time, chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too thin.
• Use a cookie scoop: A cookie scoop will help you make uniformly sized cookies, which will bake evenly.
• Adjust baking time based on your oven: Every oven is different, so you may need to adjust the baking time slightly. Keep a close eye on the cookies and remove them when the edges are lightly golden brown.
• Add chocolate chips: For a twist, add 1 cup of chocolate chips to the dough. Peanut butter and chocolate is always a winning combination!
• Sprinkle with sea salt: A sprinkle of sea salt on top of the cookies before baking adds a nice salty-sweet contrast.

Storage & Meal Prep

These peanut butter cookies can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months. To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. Thaw at room temperature before serving.

For make-ahead options, you can prepare the dough ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake, simply roll the dough into balls and bake as directed.

Substitutions & Variations

Gluten-Free: I haven’t personally tested this recipe with gluten-free flour, but you can try using a 1:1 gluten-free flour blend. Be sure to check the package instructions for any additional adjustments needed.

Dairy-Free: To make these cookies dairy-free, use a plant-based butter substitute. I’ve had good results with coconut oil-based butter alternatives.

Different Nut Butters: While these are peanut butter cookies, you could experiment with other nut butters like almond butter or cashew butter. I’ve tried almond butter once, and they were amazing!

Chocolate Drizzle: Once the cookies are cooled, drizzle them with melted chocolate for an extra touch of decadence.

Frequently Asked Questions

Can I make these ahead?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake, simply roll the dough into balls and bake as directed. You can also bake the cookies and freeze them for longer storage.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden brown and the centers still look soft. They will firm up as they cool. Be careful not to overbake them, or they’ll be dry.

Can I use natural peanut butter?

I don’t recommend using natural peanut butter for this recipe. Natural peanut butter tends to be drier than regular peanut butter, which can result in dry cookies. If you do use natural peanut butter, you may need to add a little extra fat to the dough.

How do I store the leftover cookies?

Store the cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.

Are these cookies kid-friendly?

Absolutely! These cookies are a hit with kids of all ages. My own kids love helping me make them, especially the part where they get to flatten the cookies with a fork.

Why are my cookies spreading too thin?

There are a few reasons why your cookies might be spreading too thin. One common reason is that the butter was too soft. Make sure the butter is softened but not melted. Another reason could be that you overmixed the dough. Be careful not to overmix, as this can cause the cookies to spread. Also, ensure your oven is properly preheated.

Serving Suggestions

These peanut butter cookies are delicious on their own, but they’re also great served with a glass of cold milk, a scoop of vanilla ice cream, or a cup of hot coffee. They’re the perfect treat for an afternoon snack, a dessert after dinner, or a bake sale fundraiser.

For a simple plating idea, arrange the cookies on a pretty plate and dust them with powdered sugar. You can also add a few fresh berries for a pop of color.

When serving to families, I usually portion two cookies per person. They’re rich, so a little goes a long way!

Whether you’re a seasoned baker or just starting out, I hope you’ll give this recipe a try. It’s a family favorite for a reason, and I know you’ll love it too. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of the best ever peanut butter cookies! And don’t forget to share your results in the comments below. I love seeing your creations! For more tried-and-true family recipes, be sure to check out FamiliesRecipes.com and sign up for our newsletter. Happy baking, y’all!

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