|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 12g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These big, soft, chewy peanut butter cookies are what your sweet dreams are made of. They are packed with brown sugar and creamy peanut butter, then topped with sugar and baked to perfection. Simplicity is key when prepping for your favorite holiday gatherings or cookie swaps, and these cookies are simple while packing in a lot of flavor and remaining customizable.
The process starts by creaming the butter, peanut butter, and sugars until they are extremely light and fluffy. This method gives the cookies their silky, soft texture and incorporates air so they remain puffed and don’t fall after baking. Once fluffy, add the eggs and liquid then fold in the dry ingredients. Overall, the process is simple, but be sure to pay attention to the details in the instructions as this will yield a perfect cookie.
For some extra richness, add a few scoops of chocolate chips to the batter. These are crowd-pleasing cookies and you’re sure to be a peanut butter cookie person for years to come.
" This was simply - the best - peanut butter cookie recipe. They are chewy, soft, crispy edged, and full of peanut butter delicious-ness! I loved the addition of the sugar at the end to make them extra special. I think this recipe will be a new family favorite." - Tracy Wilk
1 cup unsalted butter, room temperature
1 cup creamy peanut butter
1 cup packed dark brown sugar
1/2 cup granulated sugar, plus more for garnish
2 large eggs
1 tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
Gather the ingredients.
Position two racks in the upper and lower third of the oven. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and spray the parchment with cooking spray.
Add the butter, peanut butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture on high speed until light and fluffy, scraping down the sides of the bowl occasionally, about 5 minutes.
Add the eggs one at a time and mix on medium-low to combine before adding the next. Add the vanilla and mix again until combined.
Add the flour, salt, baking soda, and baking powder and mix on low until the mixture is just combined, scraping down the bowl occasionally, about 1 minute. Be careful not to overmix.
Using a large cookie scoop, place mounds of dough on the prepared baking sheets at least 2 inches apart.
Sprinkle the cookie dough mounds with granulated sugar. Chill the baking sheets in the freezer until very firm, about 20 minutes.
Bake the chilled cookies until they begin to set on the edges, 12 to 14 minutes. Be careful not to overbake.
Let the cookies cool for a few minutes on the baking sheets before moving to a rack to finish cooling.
For the best cookie texture, we recommend using a classic store-bought creamy peanut butter brand like Peter Pan or Jif.
- Who doesn’t love the combination of peanut butter and chocolate? For a fun twist, chop about eight ounces of your favorite dark chocolate and fold it into the dough at the end.
- Or use peanut butter chips instead for sweeter and more peanut buttery goodness.
- Add 1/2 cup of chopped roasted, salted peanuts for some crunch.
- Use half peanut butter and half pistachio butter then top with chopped pistachios before baking.
How to Store and Freeze
- Store these cookies in an airtight container on the counter for up to five days. To bring them back to their fresh from the oven goodness, just pop them in the microwave for a few seconds until warmed through.
- You can also freeze the dough for up to a month. Simply scoop the cookie dough onto a baking sheet in a single layer. Freeze the sheet for at least an hour or until the dough is solid, then transfer the mounds to a zip-top freezer bag or container. To bake, place on a parchment-lined baking sheet while the oven preheats. You may need to bake the frozen dough for a minute or two longer.
Can I Use Crunchy Peanut Butter Instead?
Crunchy peanut butter isn't recommended for this soft peanut butter cookie recipe since you won't get that signature soft and chewy texture. Creamy works best for this peanut butter cookies.
Can I Prepare Peanut Butter Cookie Dough Ahead of Time?
Some cookie doughs, like chocolate chip cookie dough, keep very nicely simply covered in the fridge for up to two or three days. However, this soft and chewy peanut butter cookie dough is best baked from fresh, otherwise it won't have the same texture. You can, however, freeze the dough for baking later.