Learn how to make the best peanut butter cookies – these are so easy!
It’s true. We’re 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 we 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 we pick up at the grocery store, we love them all. We still rely on both of these options, and others, when the craving for a peanut butter cookie hits us (and it does often). But now, we have another tool in our tool box – and this recipe has found its rightful place in our collection as the best recipe for peanut butter cookies.
There is no question, this peanut butter cookie recipe is more involved than 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….we don’t judge).
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 for the best peanut butter cookies 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 we 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 we 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.
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 hits you suddenly however, there are some hacks you can use to make your butter usable in a jiffy. As you can see in our 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 stored in the freezer.
Looking for more delicious snacks? Check out these recipe!
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Best peanut butter cookies
- 1 Mini ice-cream scooper optional
- 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
- 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.