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easy peanut butter cookies cooling on a wire rack
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Peanut Butter Cookies

Peanut Butter Cookies are thick, soft, and slightly chewy with TONS of peanutty flavor! Quick and easy to make, no chilling required. Your new go-to Peanut Butter Cookie recipe!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 28 cookies
Author Tessa Arias

Ingredients

For the cookies:

  • 2 1/4 cups plus 2 tablespoons (302 grams) all-purpose flour, measured correctly
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
  • 1/4 cup (50 grams) granulated sugar
  • 3/4 cup (150 grams) light brown sugar
  • 3/4 cup (200 grams) creamy peanut butter* (see notes)
  • 1 large egg, at cool room temperature
  • 1/2 teaspoon vanilla extract

For rolling:

  • 1/3 cup (67 grams) granulated sugar

Instructions

  • Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  • In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 2 minutes. Scrape down the sides and bottom of the bowl. Beat in the peanut butter until well combined. Beat in the egg and vanilla. On low speed, gradually add the flour mixture, beating until combined.
  • Place the granulated sugar for rolling in a separate small bowl. Using a medium spring-loaded cookie scoop, form the dough into 1 1/2 tablespoon rounds. Roll between your palms to smooth, then roll in the granulated sugar before placing on the prepared baking sheets, spacing about 2 inches apart. Slightly flatten the dough by pressing the back of a fork into each ball of dough twice, to create a criss-cross pattern.
  • Bake for 10 to 12 minutes or until the edges are slightly browned. Let cool on baking sheets for 10 minutes before removing the cookies to a wire rack to cool completely.

Video

Notes

For a stronger peanut butter flavor, use natural PB - just ensure it's VERY well stirred until completely smooth and no oily or dry bits remain. 
Or, using conventional peanut butter, add an additional 1/4 cup PB (so 1 cup or 270 grams in total) and increase the vanilla to 1 teaspoon.
I haven't tried crunchy peanut butter, but it should work just fine at a 1:1 ratio.
Alternatively, you can use almond butter instead of peanut butter at a 1:1 ratio.
Feel free to also add 1 ½ cups (255 grams) chocolate chips, peanut butter chips, toffee bits, chopped toasted peanuts, or any other mix-ins you desire!