Best peanut butter cookies
These are the best peanut butter cookies I have ever had. Made with smooth peanut butter, two kinds of sugar, creamy butter, a hint of vanilla and cinnamon, these cookies are out of this world I know you will love them as much as I do.
It’s true. I am not too humble to admit it. These may actually be the best peanut butter cookies you will ever have. What makes them so perfect? First of all, let’s take a step back and say that I have never eaten a bad peanut butter cookie. Whether it is the basic recipe right off the back of the peanut butter jar (delicious!) or boxed cookies from the grocery store, I love them all. I still rely on both of these options, and others, when the craving for a peanut butter cookie hits me (and it does often). But now, I (and you) have another tool in our tool box – and this recipe has found its rightful place in my collection as the best recipe for peanut butter cookies.
Why this recipe is awesome
There is no question, this peanut butter cookie recipe is more involved than other peanut butter cookie recipes. There are more ingredients, it involves two types of sugar, and there is butter that needs to be softened. Still, all the extra work (but really…is this work?) is worth it. The texture is superb and the flavour is out of this world, a perfect balance of peanut butter goodness, buttery deliciousness, and just the right amount of sweetness. Added bonus! This recipe makes approximately 50 cookies! That’s enough cookies to share and enjoy over the course of several days (or not….I don’t judge).
Key ingredients
All purpose flour Also called plain or regular flour, this is a staple ingredient in most baking.
Butter Unsalted butter for creaminess and delicious buttery flavour.
Peanut butter Don’t use all-natural peanut butter for this recipe. Use smooth peanut butter.
Egg One large egg is all you need for this recipe – it helps to bind all ingredients together.
Sugar White granulated sugar adds sweetness and a mild flavour.
Brown sugar Enhances the sweetness but with a rich caramel flavour.
Cinnamon Ground cinnamon makes these cookies extra special.
Baking powder Acts as the leavening agent for these cookies, and ensures that they have a lovely texture.
Vanilla extract Always use pure vanilla extract (not the artificial kind). It is more costly, but the flavour can’t be beat and a little goes a long way.
Salt Always add some salt to your baking – it really elevates all the flavours.
How to make
If you are intimidated to bake, don’t be! These cookies will prove to you that anyone can be a baker – simply follow the instructions and you will be a pro! Here is an overview on how to make these cookies (the complete recipe is below).
Step 1
Beat together the butter and the sugars until light and fluffy.
Step 2
Add in the egg, peanut butter and vanilla and continue to beat well for about 3 minutes. While this is beating together, whisk together your dry ingredients (your flour, baking powder, cinnamon and salt).
Step 3
Add the dry ingredients to your mixing bowl with the butter and mix until just combined.
Step 4
Line your baking sheet with parchment paper and use a mini ice cream scooper to make your cookies. Alternatively, use a tablespoon and make round balls of dough. After you have arranged the balls of dough on your cookie sheet, use a fork to gently press down on the dough. This will flatten the cookie, and leave the impression from the fork tines. Your cookies should be approximately ½ inch thick.
Step 5
Bake in a preheated 350 degree Fahrenheit oven for about 10 minutes or until the bottoms are browned. Allow to cool for a few minutes before transferring to a cooling rack.
Recipe substitutions
Use crunchy peanut butter instead of smooth peanut butter for some added texture.
Use salted butter if that is what you have, but do not add additional salt to your batter.
Frequently asked questions
Can we use all natural peanut butter instead of regular peanut butter for these cookies?
All natural peanut butter is made by grinding whole peanuts (either raw peanuts or roasted peanuts). Typically, there are no other ingredients added, making natural nut butters healthy and delicious. But these are cookies guys, and the peanut butter you want to use in this recipe is the regular one you probably grew up with – the one with added sugar, and other ingredients which keep it at a consistently smooth texture. Save the all-natural peanut (or almond) butter to make recipes like this one – Peanut butter date bars.
Can we freeze peanut butter cookie dough?
You can! This recipe makes a lot of cookies, and although I typically make an entire batch at once, sometimes you don’t have the time (you will have to bake in batches), or need, to do so. You can either place your cookie dough in a freezer bag and thaw it before shaping and baking your cookies, or you can make balls of dough, press them with a fork as I describe in the recipe and then freeze them on a cookie sheet. The frozen uncooked cookies can then be transferred to a freezer bag. When you are ready to bake your cookies, simply place them on a cookie tray and bake from frozen, adjusting the baking time as needed. You can also allow the cookies to thaw and then proceed with baking them as directed in recipe.
Baking tips and helpful hints
Learn how to soften butter quickly
In order to make the best peanut butter cookies, you need to use softened butter. When you have planned ahead, this is easy. Simply place your butter on the counter and wait until it softens. You can tell that your butter is softened enough when you can make an imprint with your finger, with no resistance. If the craving for peanut butter cookies hits you suddenly however, there are some hacks you can use to make your butter usable in a jiffy. As you can see in this YouTube video full of our favourite kitchen hacks, you can grate your butter!. Alternatively, fill a bowl with hot water, empty it and then use the bowl to cover your butter for about 15 minutes – that should work as well!
How to store peanut butter cookies
You can keep these cookies at room temperature in a well-sealed container for about a week (they won’t last that long!). You can also store them in the fridge for a longer period of time. Cookies that have been baked can also be frozen for up to 3 months.
Related recipes
Looking for more great cookie recipes? Check these out:
White chocolate and cranberry cookies The perfect recipe for this classic flavour combination.
Lemon ricotta cookies Cake-like, tart and sweet, these cookies are going to be a new favourite.
Vegan chocolate and strawberry cookies A surprising ingredient makes these dairy and egg free cookies sublime.
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Best peanut butter cookies
Equipment
- 1 Mini ice-cream scooper optional
Ingredients
- 1½ cups all purpose flour
- ½ cup unsalted butter softened
- 1 cup peanut butter, smooth not all-natural
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- ¾ tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat your oven to 350 °F
- In the bowl of your stand mixer fitted with the paddle attachment beat together the butter and sugars until light and fluffy, approximately 5 minutes.½ cup unsalted butter, ½ cup sugar, ½ cup brown sugar
- To the butter and sugar mixture add the egg, peanut butter and vanilla extract. Beat for an additional 3 minutes.1 cup peanut butter, smooth, 1 egg, 1 tsp vanilla extract
- Meanwhile, in a separate bowl whisk together the dry ingredients.1½ cups all purpose flour, ¾ tsp baking powder, ¼ tsp cinnamon, ¼ tsp salt
- Add the dry ingredients to the mixer bowl and beat until the ingredients are just combined.
- Line your baking sheet with parchment paper and use a mini ice cream scooper to make your cookies. Alternatively, use a tablespoon and make round balls of dough. After you have arranged the balls of dough on your cookie sheet, use a fork to gently press down on the dough. This will flatten the cookie, and leave the impression from the fork tines. Your cookies should be approximately ½ inch thick.
- Bake in the middle rack of your oven for approximately 10 minutes, or until the bottom of your cookies is browned.
- Allow to cool on the baking tray for a few minutes before transferring carefully to a cooling rack.
- Enjoy!
My son’s favorite!
He’s got great taste 🙂 xoxo Helen & Billie