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

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
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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.