These easy Classic Peanut Butter Cookies combined with a tall glass of cold milk are TOTALLY what sweet dreams are made of! Rich and buttery with over the top peanut butter flavor!
Tax season is upon us folks. And I hate tax season! So many numbers clogging my brain. Ugh! And believe you me, I’m not a numbers kinda gal.
I’m more of a cookies kinda girl. How bout you? Leave me a comment below.
And nothing beats a Classic Peanut Butter Cookie in my book.
Why These Classic Peanut Butter Cookies?
They’re one of the easiest cookies to make and it’s super simple to make them look pretty too. Just grab a fork and get to pressing.
What I love about making peanut butter cookies, is that I always have all the ingredients in my pantry. At all times.
I never have to run to the store to grab anything. So no matter what time I get a craving for peanut butter cookies, I know I can bake a batch.
Peanut Butter Cookie Ingredients
- all-purpose flour
- baking powder
- baking soda
- unsalted butter
- granulated sugar
- light brown sugar
- creamy peanut butter
- vanilla extract
These cookies are crisp and delicious, high on peanut butter flavor and perfect with a glass of milk on the side. Enjoy!
A Few Cook’s Notes for Classic Peanut Butter Cookies
You’ll need to chill the dough for about two hours. The dough is very soft, due to the creamy peanut butter, so chilling helps prevent the cookies from spreading too much.
You’ll use the tines of a fork to press the cookie dough balls down. The dough is dense so this helps the cookies bake evenly.
Do not use all natural peanut butter for this recipe. You’ll need to use a creamy peanut butter. I use Skippy.
More Delicious Cookie Recipes to Enjoy
- 1 ⅓ cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup (one stick) unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, firmly packed
- 1 cup creamy peanut butter
- 1 large egg
- 1 tsp. vanilla extract
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugars, peanut butter, egg and vanilla on low speed for about 3 minutes, scraping the bowl as needed.
- Add the flour mixture to the bowl and beat on low speed until just combined, about one minute. Cover and refrigerate for 2 hours.
- Preheat oven to 350 degrees. Line a large baking sheet with a silpat or parchment paper. Set aside.
- Shape the dough into 1-inch balls. Place balls 2 inches apart on prepared sheet. Using the tines of a fork, dipped in flour, flatten dough balls slightly making parallel indentations.
- Bake for 10-12 minutes, until cookies are lightly browned. Let cookies cool on the sheet on a wire rack for 3 minutes, then transfer cookies to wire rack to cool completely.
- You'll need to chill the dough for about two hours. The dough is very soft, due to the creamy peanut butter, so chilling helps prevent the cookies from spreading too much.
- You'll use the tines of a fork to press the cookie dough balls down. The dough is dense so this helps the cookies bake evenly.
- Do not use all natural peanut butter for this recipe. You'll need to use a creamy peanut butter. I use Skippy.
Recipe adapted from Baking Favorites – Williams Sonoma.