These peanut butter cookies are soft, packed with peanut butter, and are sure to be a crowd pleaser! They walk the line between sweet and salty perfectly. Oh, and they are super simple!
You may use either smooth or crunchy peanut butter for this recipe. I prefer smooth and would caution against using the natural type of peanut butters with the oil at the top. They will work however the texture of the cookie may be somewhat different than you would expect. These cookies store well in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
Why Do Peanut Butter Cookies Have A Criss Cross Pattern?
Besides giving peanut butter cookies their trademark appearance, the criss cross pattern on them allows the cookie to bake evenly. Because the dough is denser than other cookies, using a fork to press them down helps to even out the baking process. One tip for using a fork to create the criss cross pattern: instead of pressing the fork down and lifting it up, gently press the fork into the cookie and slide it out to the side.
Peanut Butter Cookie Ingredients
Let’s take a closer look at the ingredients that make up this delicious cookie.
Butter
I prefer to use salted butter in most of my recipes but if you are using unsalted, you may need to increase the amount of salt in the recipe a little.
Peanut Butter
Peanut butter gives us the flavor we desire in this cookie. Again, I would caution against using the natural types and stick to regular peanut butter.
Sugars
We use both brown sugar and granulated in this cookie. Each plays a different role with regard to both flavor and texture. Granulated sugar, when creamed with butter, aerates the dough creating a light, puffy cookie. Meanwhile, brown sugar contains molasses which helps to make the cookie soft and chewy.
Eggs
Eggs give your cookie structure and serve as a binder.
Vanilla Extract
Vanilla extract acts as a flavor enhancer. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Baking Powder
This is used as a leavening agent which helps the cookie to rise.
Baking Soda
Baking soda helps to leaven the cookie by releasing carbon dioxide. This is a chemical reaction that occurs when the baking soda mixes with brown sugar. Brown sugar is acidic and it reacts with the sodium bicarbonate producing the carbon dioxide which results in a thick, puffy cookie.
Salt
Salt acts to enhance the flavor of the cookie, balancing the sweetness.
Decorative Sugar for Sprinkling
Sprinkling the cookies with decorative sugar adds a pretty touch and slight crunch.
HOW TO MAKE PEANUT BUTTER Cookies
We have detailed instructions in the recipe that follows but this is a brief overview of how to make these yummy cookies.
In a large mixing bowl, cream butter, peanut butter, sugar, and brown sugar until smooth. Beat in eggs and vanilla extract until fully incorporated. In a separate bowl, stir together flour, baking powder, baking soda, and salt. Add to the butter mixture and mix until just combined.
Scoop dough into 1 inch balls with cookie scoop. Roll with hands to make balls and place on parchment lined baking sheets. Using a fork, flatten balls with a crisscross pattern. Sprinkle with decorative sugar if desired.
Bake for about 10 minutes or until slightly brown. Remove from the oven and let cool for a few minutes on the cookie sheet before transferring to a wire rack. (They will be soft and continue to bake for a few minutes as they cool out of the oven on the cookie sheet.)
Can I Freeze the Cookie Dough?
Absolutely! This cookie dough is superb for freezing. It requires a little effort up front but will be super convenient when you are ready to bake them.
- Roll the dough into balls and chill in the refrigerator for about 1 hour or until solid.
- Place the solid balls in a labeled freezer bag (label with cookie name, date made, baking instructions, etc).
- Freeze up to 3 months.
- When ready to use, remove from the freezer and let sit at room temperature for 30-45 minutes. Then, press cookies down with fork creating the criss cross pattern and top with decorative sugar, if desired. Bake for the normal amount of time as per baking instructions.
How do I freeze Baked Cookies?
I love having baked cookies in my freezer for when company stops by or I need a last minute gift. These baked cookies freeze really well and also thaw quickly.
- Let cookies cool completely.
- Place cookies in a single layer on a parchment-lined baking sheet and freeze until solid.
- Once frozen, stack in an airtight container or freezer bag (be sure to label with cookie name, date baked, etc).
- Freeze up to 3 months.
- When ready to eat, thaw either overnight in the refrigerator or at room temperature on the counter.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- To soften butter quickly, slice into small pieces and let sit on the counter while you gather the rest of your ingredients. Room temperature butter may be cooler than you think. You will know it is ready when you press your finger into it, it leaves an indent but does not sink into the butter.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Baker’s Half Sheet – to bake cookies
- Cooling Racks – to cool cookies and dishwasher friendly!!
- Cookie Scoop – to form cookies
- Stand Mixer – to mix dough
- Decorative Sugar – to sprinkle on top of cookies
Peanut Butter Cookies
These peanut butter cookies are soft, packed with peanut butter, and are sure to be a crowd pleaser! Oh, and they are super simple!
Ingredients
- 1 cup butter, softened
- 2 cups (500 g) peanut butter
- 1 cup (198 g) granulated sugar
- 1 cup (213 g) packed brown sugar
- 2 eggs, room temp
- 2 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- Decorative sugar for sprinkling
Directions
- Step 1 Preheat the oven to 350 degrees F.
- Step 2 In a large mixing bowl, cream butter, peanut butter, sugar, and brown sugar until smooth. Beat in eggs and vanilla extract until fully incorporated.
- Step 3 In a separate bowl, stir together flour, baking powder, baking soda, and salt. Add to butter mixture and mix until just combined.
- Step 4 Scoop dough into 1 inch balls with cookie scoop. Roll with hands to make balls and place on parchment lined baking sheets. Using a fork, flatten balls with a crisscross pattern. Sprinkle with decorative sugar if desired.
- Step 5 Bake for about 10 minutes or until slightly brown. Remove from oven and let cool for a few minutes on the cookie sheet before transferring to a wire rack. (They will be soft and continue to bake for a few minutes as they cool out of the oven on the cookie sheet.) Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
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