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!
Servings: 20 cookies
Calories: 193kcal
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.