A wooden cutting board displaying two stacks of golden-brown peanut butter cookies, each stack containing five cookies. A few unshelled peanuts are placed beside the stacks.
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The Best Peanut Butter Cookies I’ve Ever Eaten

I once spent an entire month trying to duplicate the peanut butter cookies at a certain sandwich shop. These are better. Deliciously soft and chewy, these are the best peanut butter cookies I’ve ever eaten. Whether you’re a peanut butter lover or just looking to whip up something quick and easy, these cookies are sure to hit the spot. Let’s get started!

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 3/4 cup + 1/2 cup white sugar
  • 1/2 cup butter, softened
  • 3 large eggs
  • 1 cup creamy peanut butter
  • 2 teaspoons vanilla extract
Ingredients for peanut butter cookies arranged on a black countertop, including bowls of flour, sugar, brown sugar, a dish with peanut butter and vanilla extract, a stick of unsalted butter, and a single egg.

Tools You’ll Need

  • Mixing bowls (medium and large)
  • Whisk
  • Electric mixer
  • Measuring cups and spoons
  • Cookie scoop or tablespoon
  • Parchment paper
  • Baking sheet
  • Cooling rack

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 300°F (150°C). A lower baking temperature allows these cookies to bake slowly, ensuring they remain soft and chewy.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream the Sugars and Butter: In a large mixing bowl, combine the brown sugar, 3/4 cup of white sugar, and softened butter. Use an electric mixer to beat until the mixture is light and fluffy, usually about 2-3 minutes.
  4. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Next, mix in the creamy peanut butter and vanilla extract until everything is well combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.
  6. Shape the Cookies: Scoop out dough balls using a tablespoon or cookie scoop. Roll each ball in the remaining 1/2 cup of white sugar to coat, then place them on a baking sheet lined with parchment paper. Flatten each cookie slightly with the back of a fork, creating a crisscross pattern on top.
  7. Bake the cookies: Slide those cookie trays into your preheated oven for 18-20 minutes, or until the edges are lightly golden. Remember, the cookies will continue to cook slightly on the baking sheet after you remove them from the oven.
  8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
A ball of peanut butter cookie dough being rolled in a bowl of white sugar, ready for baking.

Don’t skip this step: Roll the dough in the reserved granulated sugar before placing on the cookie sheet and flattening the dough ball with your fork.

Betty’s Pro Tips

  • Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to mix more evenly, resulting in a smoother dough.
  • Don’t Skip the Sugar Coating: Rolling the dough balls in sugar adds a delightful crunch and a touch of sweetness to every bite.
  • Experiment with Add-Ins: Want to mix things up? Try adding chocolate chips or chopped peanuts to the dough for an extra layer of flavor.
  • Storage: Store the cookies in an airtight container at room temperature for up to a week.
  • Freezing the dough: You can also freeze the dough balls to bake later—just add an extra minute or two to the baking time.

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