Sweet and salty peanut butter flavored cookies, the perfect little treat when you’re feeling snacky! If you love the taste of peanut butter, get excited because these scrumptious cookies are jam-packed with the nutty flavor of the delicious breakfast spread!
Fast And Easy!
This recipe is a very simple one; all you’ll need to do is combine the wet ingredients first, then add the dry ingredients and mix; shape and bake the cookies, and done! The entire process will take just 29 minutes.
What Makes These Cookies Special?
This recipe is a combination of a few simple and inexpensive ingredients you most likely already have. Know what that means? No trip to the store is needed! This recipe has an attractive yield which is even better if you’re on a tight budget!
How To Serve Peanut Cookies?
These cookies are best warm or at room temperature. They are delicious when eaten as is but are also great when dunked in a glass of cold milk! Drizzle these cookies with a sugar glaze, chocolate, or caramel for extra flavor and eye appeal.
This peanut butter cookie recipe will yield about 60-72 cookies. With that many cookies, you could serve all the guests at a birthday party, baby shower or share them with all your neighbors. If you’re making them for yourself, bake what you need and freeze the rest until you’re ready to use them.
Electric mixer– Use a hand or stand mixer to combine the ingredients for the dough.
Bowls– You will need about 2 bowls to mix the ingredients separately.
Baking Sheet– Use standard-sized baking sheets or cookie sheets to bake the cookies.
Fork– Use a regular fork to flatten the cookies.
Main Ingredients Of Peanut Butter Cookies
Eggs– I used 2 room-temperature eggs in the recipe.
Peanut Butter- I used 1 cup of creamy peanut butter in the cookies, but you can use chunky if that’s your preference.
Sugar– I use light brown sugar but feel to use the darker variety if that’s what’s available to you.
Butter– If you’re looking for a lactose-free alternative to the butter for this recipe, use an equal amount of ghee instead.
All-purpose Flour– To substitute the AP flour in this recipe, use an equal amount of either pastry or cake flour.
All The Ingredients
- AP Flour– Added to the cookies the wet mixture for structure and thickness.
- Baking Powder– Leavens the cookies.
- Salt– Brings out the flavor in the cookies.
- Butter-Creamed with both the white and brown sugars until light and fluffy.
- Sugars– Gives sweetness, color, and flavor to the cookies.
- Vanilla– Flavors the cookie dough.
- Eggs– Beaten into the creamed mixture.
- Peanut Butter– Added to the egg mixture.
How To Make Peanut Butter Cookies
- Preheat your oven to 375 degrees and line 2 baking sheets with parchment paper.
- Cream the butter and vanilla on medium speed for about 2 minutes until combined.
- In a stream, pour the white and brown sugar into the butter mixture and beat until well combined.
- Beat in the eggs one by one, ensuring to incorporate each before adding another one.
- Mix the peanut butter into the egg mixture until well blended.
- Add the flour, baking powder, and salt into the liquid ingredients, and beat until it forms a dough.
- Roll the dough into 1-inch balls and place on the prepared baking sheets.
- Using a fork dipped in white sugar, press on the cookie’s surface to flatten and create a crossed pattern on the surface.
- Bake for 45 to 50 minutes or until golden brown.
Add The Eggs One By One
After combining the butter, sugar, and vanilla, I mixed in the eggs one by one, incorporating each egg before adding the next. Why? Because adding them all at once would have curdled the mixture causing it to look rough and lumpy.
After rolling the cookie dough into balls, I used a sugar-coated fork to press onto the cookies’ tops, creating a crosshatch pattern on each cookie before baking.
Another way to make the pattern is to tape 4 pieces of bamboo skewers together, press them onto the cookie vertically, and make the first set of lines. To finish the design, place the skewers across the first set of lines horizontally and press down to complete.
How To Store Peanut Butter Cookies
You can store these cookies at room temperature for up to 6 days when stored in an an-tight cookie jar or zip lock bag. You can get up to 3 months of storage if you keep these cookies in an air-proof covered dish or resealable bag. Do not refrigerate as this could dry out them out.
So to recap, these cookies are fast and easy to make; they bake in a snap, cost very little to make, and they have a very, very attractive yield of 60-72 cookies (5-6 dozen). They make a tasty treat or snack when you’re at home or on the go; It’s a Win-Win!
- 3 cups all-purpose
- 2 tsp baking powder
- 1/8 tsp salt
- 1 cup unsalted butter (soften)
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 cup peanut butter (creamy)
- Preheat the oven to 375°F or 190°C
- Beat together the butter and vanilla for 2 minutes on medium speed until smooth.
- Gradually add the sugars and continue mixing until light and fluffy.
- Mix in the eggs one at a time, combining each well before adding the next. Add the peanut butter and beat until blended.
- On low speed, add the dry ingredients and mix just until combined into a dough.
- Portion and roll the cookie dough into balls 1-inch in size, and place on a cookie sheet lined with parchment.
- Using a sugar-dipped fork (white sugar), flatten the cookies and create a criss-cross pattern on top of them.
- Bake the cookies in the preheated oven for about 9 minutes until light brown.