Peanut Butter Cookies

This easy peanut butter cookie recipe uses just one mixing bowl and makes two dozen cookies. The key to making these cookies perfect is to chill the dough for 2-3 hours before cooking. Be patient! It's worth the wait.

Gather up your ingredients.

Mix softened butter for about 2 minutes, then slowly add in white sugar and brown sugar, continuing to mix until light and fluffy, about 2 more minutes. 

Add the peanut butter, salt, baking powder, baking soda, and egg.  Mix until well-combined.  

Slowly add in the flour mixture, scraping down the sides as needed and mix until just combined.  (Do not over mix.)

Shape the dough into a ball, cover with plastic wrap, and refrigerate for 2-3 hours.

Preheat the oven to 375 degrees and line a cookie sheet with parchment paper.

Using a small scoop, roll the dough into 1" balls, then press down with a fork to flatten a bit and make a criss-cross shape.

Bake for 10 minutes, until edges are golden.  Let cool on cookie sheet before transferring to a wire rack. 

NOTE: Be sure to let the cookies cool a bit on the cookie sheet before removing them to a wire rack. If you remove them while they are hot, they will tear.

Peanut butter cookies will stay fresh on the counter in a sealed container for up to 4 days.

If you love cookies, try these chocolate cookies topped with sugar, cranberry white chocolate chip cookies, and oatmeal raisin cookies with walnuts.

Print