Description
Soft, melt-in-your-mouth, peanut butter cookies that are a cinch to whip up and get even better with time like a fine wine!
Ingredients
Scale
- 1 cup unsalted butter, room temp.
- 1 cup creamy peanut butter
- 1 1/2 cups dark brown sugar
- 1/2 cup granulated sugar + 1/4 cup extra for rolling
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 cups flour
Instructions
- Preheat the oven to 350°F and prepare 2 cookie sheets by lining them with parchment paper.
- In a standing mixer fitted with the paddle attachment, place your butter, peanut butter and both sugars. Mix on low for 30 seconds until everything pulls together, then on medium-high for another 3 1/2 minutes
- Make sure to scrape down the sides/bottom of the bowl halfway through!
- Add your eggs, one at a time, mixing on low between each until incorporated. Then add your vanilla extract, baking powder, soda, and salt- mixing on low until combined.
- Mix in your flour, 1 cup at a time on low speed until just combined, scraping down the bowl in between each cup. Just be careful not to over-mix your dough!
- Scoop out roughly 1 1/2 tbsp. balls of dough. Roll them in your hands until smooth and then roll them in your 1/4 cup of granulated sugar until evenly coated.
- Place 8 dough balls on each cookie sheet, spaced about 2-3 inches apart.
- Using a fork, press down gently into each ball with the prongs, first horizontally and then vertically. This will give you that classic crisscross pattern!
- Bake for 13-15 minutes at 350°F (middle rack) until the tops are JUST golden brown.
- Every oven is different, hence the range! 13 minutes should give you barely golden cookies, with a soft center and lightly crisp edges. If your oven runs low, however, you may need closer to 15 minutes.
- Keep rolling, coating, and baking until all of your dough is gone! May take several rounds.
- Let sit for about 10 minutes on the cookie sheet before transferring to a cooling rack.
- ENJOY!
Notes
- Cookies will keep for up to 2 weeks stored in an airtight container at room temperature.
- Like I said before, these cookies will truly get better with time! You may find them even softer after the first week- it’s magic!
- The range of “25-30 Cookies” for the amount this recipes yields is dependent on how stingy you are with your cookie scoop. If you’re leveling off the scoop exactly, you may get closer to 30 cookies. If you’re like me and lazily (generously) scooping the dough up, you’ll end up with around 25!
Keywords: peanut butter, peanut butter cookies, soft peanut butter cookies, cookies
