Peanut Butter Cookies
Total Time
24 mins
Prep Time
15 mins
Cook Time
9 mins
Rating
4.79 out of 5 stars
(120)
Ingredients
24 cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- Extra granulated sugar, for rolling cookies in
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
Step 2
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Step 3
Using a stand mixer or hand mixer, cream the butter and peanut butter together until combined. Add the sugars and beat until creamy and smooth, about 2 to 3 minutes. Add in the egg and vanilla extract. Mix until combined.
Step 4
Add the dry ingredients and mix on low until just combined. Don't over mix.
Step 5
Take about 2 tablespoons of dough and form a cookie dough ball. Roll in granulated sugar. Place cookies on prepared baking sheet, about 2-inches apart.
Step 6
Bake the cookies for 9-10 minutes or until they are golden at the edges and just set. Don't overbake, the cookies will set up as they cool. Remove pan from oven and let cookies cool on the baking sheet for 4-5 minutes. Transfer to a cooling rack and cool completely.
Step 7
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Chef's notes
Don’t over bake the cookies! They will finish cooling as they cool.
Store the cookies in an airtight container on the counter for up to 3 days.
