My Favorite Peanut Butter Cookie Recipe
Get ready to fall in love with *My Favorite Peanut Butter Cookie Recipe*—a timeless classic with a twist of irresistible, homemade charm. These soft, chewy cookies boast a perfect balance of creamy peanut butter and a hint of sweetness from granulated and brown sugars. With just 15 minutes of prep and a signature criss-cross pattern, these treats bake to golden perfection in under 10 minutes. Whether you reach for creamy or chunky peanut butter, fine-tuning the texture to your liking, these cookies deliver a rich, nutty flavor in every bite. Ideal for sharing (or not), serve them warm with a glass of cold milk or store them for later indulgence. Perfect for peanut butter lovers, this easy recipe is sure to become your go-to cookie fix!
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Recipe Information
Ingredients
- 1 cup (softened) Unsalted butter
- 1 cup Peanut butter (creamy or chunky)
- 1 cup Granulated sugar
- 1 cup Brown sugar (packed)
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or non-stick silicone baking mats.
In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until creamy and smooth, about 2-3 minutes.
Add the eggs and vanilla extract to the bowl and mix well until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until the dough comes together. Do not overmix.
Scoop out about 1.5 tablespoons of dough and roll it into a ball. Place the dough balls about 2 inches apart on the prepared baking sheets.
Gently flatten each dough ball with the tines of a fork, creating a criss-cross pattern on the top of each cookie. If the fork sticks, dip it lightly in granulated sugar before pressing.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden. Be careful not to overbake as the cookies will set as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy with a glass of cold milk or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
5145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 717.5 g | 261% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 453.9 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 467 mg | 36% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2298 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
