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–+ servings
Peanut butter cookies on a wire rack with a jar of Skippy peanut butter and a blue lid
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5 from 3 votes

Classic Peanut Butter Cookies

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!
Prep Time10 minutes
Cook Time12 minutes
Chilling Time2 hours
Total Time2 hours 22 minutes
Course: Dessert
Cuisine: American
Keyword: breakfast cookies, lunchbox cookies, peanut butter recipe
Servings: 20 cookies
Calories: 193kcal
Author: MaryAnn Dwyer

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 193kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 147mg | Potassium: 118mg | Fiber: 1g | Sugar: 12g | Vitamin A: 161IU | Calcium: 20mg | Iron: 1mg