Peanut Butter Cookies
Peanut Butter Cookies are one of our most favorite cookies. And this is a classic recipe that always makes yummy, creamy, delicious peanut butter cookies. Add this one to your must-bake list, you won’t be sorry!
How to make the Peanut Butter Cookie Dough
Step 1: To make the Peanut Butter Cookie dough, cream the butter and peanut butter in a mixer until fully combined. Add 1/2 cup of flour and mix until the flour is incorporated. Add the granulated sugar and brown sugar and cream for 3 minutes. Add the eggs and vanilla and beat another 3 minutes until the dough is light and fluffy. Add in baking soda and baking powder. Finally, mix in the remaining 2 cups of flour, 1 cup at a time.
Baking Instructions
Step 2: Using a food scale, we measured 2.5 oz. of cookie dough for each cookie. Roll the dough into a ball and place it on a cookie sheet.
Step 3: Make a criss-cross on the peanut butter cookie dough ball with a fork that has been dipped in flour.
Step 4: Bake the cookies in a 375-degree oven for 7-9 minutes.
Step 5: Allow the cookies to cool for 5 minutes on the cookie sheet before you transfer them to a cooling rack or parchment paper to fully cool.
Expert Tips and FAQ’s
We use Jiffy Creamy Peanut Butter for these cookies. If you want an extra texture, try a crunchy Peanut Butter.
Both the eggs and the butter should be at room temperature which will help your cookies turn out lighter and fluffier. For the eggs, room temperature simply means not cold out of the refrigerator. If you forget to take the eggs out before you start making cookie dough you can put the eggs in a bowl of warm water for 5-10 minutes to warm them up. The butter also needs to be softened to room temperature which means if you touch it you should leave an indentation on the stick of butter. Do not use butter that has been over-softened or melted. If that happens you should use a different stick of butter or put it back into the refrigerator to let it set up. We have a whole post about How to Soften Butter, click here if you need more information on how to do that.
Creaming the butter, sugar and then mixing the eggs in is the most important part of the cookie dough mixing process. Creaming is when you fully incorporate the butter and sugar together and add some much needed air to the dough. We recommend creaming the butter and sugar for 2 minutes on medium-high speed and then mixing the butter/sugar/eggs for another 3 minutes at the same speed. Once you add the flour, you want to mix the dough as little as possible. Mix it too much and you will get tough cookies. Mix in the flour on low speed and continue mixing ONLY until the dry ingredients are incorporated into the dough. Make sure you scrape down the sides and the bottom to make sure all the flour has gotten mixed in.
Cookies should always be stored in an airtight container. They should be completely cooled before storing them. Cookies stored at room temperature should stay fresh for 3-4 days. You can also keep them in the refrigerator and that extends their freshness for up to a week. If you need them to last longer, you can freeze them for up to 3 months. You can pull them out of the freezer and leave them on the counter for 1 hour and they will be ready to eat.
Other Peanut Butter Cookie Recipes You Will Love
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Peanut Butter Cookies
Peanut Butter Cookies - Crunchy on the outside, chewy and peanut-buttery on the inside. These cookies are Mmmmm .... mmmmm... good.
Ingredients
- 1 cup butter (Sweet Cream, Salted, Softened to Room Temperature)
- 1 cup Jiffy Creamy Peanut Butter (heaping)
- 1 cup Granulated Sugar
- 1 cup Brown Sugar (packed)
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 1/2 cups All-Purpose Flour
Instructions
- Cream the butter and peanut butter in a mixer until fully combined.
- Add 1/2 cup of flour and mix until the flour is incorporated.
- Add in granulated sugar and brown sugar and mix for 3 minutes.
- Add in eggs and vanilla and mix 3 more minutes until the dough is light and fluffy.
- Add in baking soda and baking powder.
- Mix in the remaining 2 cups of flour, 1 cup at a time.
- Bake in a 375-degree oven for 7-9 minutes.
- Let cool on the hot cookie sheet for 5 minutes before transferring them to a cooling rack or a piece of aluminum foil.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
