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Four stacked peanut butter cookies on flat metal spatula.

The Best Peanut Butter Cookies

Yield: 36 Cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes

Ingredients

  • 2 ½ cups (355 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) salted butter, softened to room temperature
  • 2 cups (510 g) creamy peanut butter (see note)
  • 1 ½ cups (318 g) brown sugar
  • ½ cup (106 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat the oven to 350 degrees F. Line half sheet pans with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
  • Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy.
  • Add the dry ingredients and mix until combined.
  • Scoop the dough and roll into 1- or 2-inch balls and place them 2 inches apart on prepared baking sheets.
  • Bake for 10-11 minutes until puffed. Don't over bake (err on the side of underbaking slightly).
  • Remove from the oven and use a flat-bottomed glass to immediately press each cookie to flatten slightly. Don't flatten the cookies to smithereens, just press the puffed part down until the cookies are an even thickness.
  • Scoop onto a cooling rack to cool completely. These cookies freeze great (and actually taste amazing straight from the fridge or freezer).

Notes

Peanut Butter: this recipe has been tested with traditional creamy peanut butter (like Jif or Skippy) - I haven't tried it with natural peanut butter.