Peanut Butter Cookies

Does it get more classic than the iconic peanut butter cookie? These Peanut Butter Cookies are a crowd pleaser. They’re salty, yet sweet, soft in the center, but crisp around the edges, and each bite has the most delicious peanut butter flavor. Did I mention that they take only a few ingredients and can be ready in 30 minutes?

These cookies are super easy to make. They’re a one-bowl recipe which means there is no need for extra dishes and way less time to clean up. They also use basic ingredients you should most likely have on hand. Lots of other peanut butter cookies require you to imprint them with a fork to help them bake evenly and give them their signature look, but I opt to roll them in sugar for a beautiful  sheen and added crunch.

A FEW NOTES BEFORE WE GET STARTED.

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Egg: You want to make sure that your egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.

• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

• Check out My Favorite Baking Tools to see what I use when I bake.

Let’s bake! Preheat oven to 350º. In a stand mixer fitted with a paddle attachment, blend together the butter, sugars, and peanut butter on medium speed until combined. Scrape down the sides of the bowl before adding in the egg and mixing until combined.

With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed. Place the bowl of dough in the fridge to chill for at least 10 minutes. This will give the dough a chance to rest before you start scooping. While you wait you can fill a small bowl white sugar for the next step.

Using a 2 tbsp scoop, form cookies into balls and roll each in sugar. Place each cookie on a parchment lined cookie sheet a few inches apart. Bake the cookies for about 12-14 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.

Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.

These cookies can also be made ahead, scooped, rolled in sugar and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.