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This classic peanut butter cookies recipe could not be more simple, and produces an extra large batch of soft, chewy, homemade cookies. With this fool-proof recipe, you’ll have easy peanut butter cookies that are seriously the best.
Looking for a few more fun baking items to curb that sweet tooth? Try out these delicious and easy to make Lunch Lady Brownies. You’ve also got to try our Gluten-Free Chocolate Chip Cookies and Peanut Butter Oatmeal Cookies.
INGREDIENTS FOR CLASSIC PEANUT BUTTER COOKIES
You will need:
- ½ cup of butter
- ½ cup of peanut butter
- ½ cup of sugar
- ½ cup of brown sugar
- 1 egg
- ½ teaspoon of vanilla
- 1 ¼ cups of flour
- ¾ tsp baking soda
- ¼ tsp salt
INGREDIENT SUBSTITUTIONS & ADDITIONS
CHOCOLATE CHIPS: You could easily add in some chocolate chips to your peanut butter cookies, or even add them just to half the batch to give some extra deliciousness and satisfy the chocolate lovers.
PEANUT BUTTER: If you prefer, you could use almond butter in place of the peanut butter in this recipe. The texture may be slightly different, but overall the outcome will be the same.
HOW TO MAKE CLASSIC PEANUT BUTTER COOKIES
STEP ONE: Preheat the oven to 375 degrees.
STEP TWO: In a medium sized bowl, cream together your butter, peanut butter, sugar, brown sugar, egg and vanilla.
STEP THREE: In a separate bowl, mix together the flour, baking soda, and salt. Then, slowly add the wet ingredients to the dry ingredients and mix them together well.
STEP FOUR: Create 1-inch balls with your batter and roll them in granulated sugar.
STEP FIVE: Place the balls 2 inches apart on an ungreased cookie sheet.
STEP SIX: Using a fork, create a crisscross by pressing down on the top of each ball.
STEP SEVEN: Bake at 375 for 10-12 minutes. Remove from the oven and place on a cooling rack. This will make about 4 dozen cookies.
STORING THIS RECIPE
ROOM TEMPERATURE
To maximize the freshness of your leftover peanut butter cookies I recommend storing them in a Ziploc bag at room temperature. To keep them nice and chewy, place a small piece of bread inside the Ziploc bag.
IN THE FREEZER
You can freeze your classic peanut butter cookies as baked cookies or as cookie dough. If freezing the already baked cookies, place them in a freezer safe container with a sheet of parchment paper between each layer. When ready to enjoy, let the cookies thaw completely before serving.
If freezing the cookie dough, you will want to roll the dough into balls and place them on a cookie sheet. Place the cookie sheet in the freezer until the balls are frozen (1-2 hours). Then, place the balls in a freezer safe container with a sheet of parchment paper between each layer. When ready to bake, the frozen dough balls can go straight into the oven.
You can’t go wrong with a batch of homemade peanut butter cookies, and this recipe for classic peanut butter cookies is so simple to make. In no time at all you’ve got four dozen soft and chewy cookies, ready to share. But beware, these delicious treats won’t last for long!
more dessert recipes you’ll love
Peanut Butter Cookies
Ingredients
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 tsp vanilla
- 1 1/4 cups flour
- 3/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Cream butter, peanut butter, sugars, egg, and vanilla. Add to dry ingredients.
- Shape into 1-inch balls; roll in granulated sugar.
- Place balls 2 inches apart on ungreased cookie sheet.
- Crisscross with fork to flatten cookie dough.
- Bake at 375 degrees for 10-12 minutes.
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