The Best Peanut Butter Cookies
Ingredients
- 2 ½ cups (355 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 g) salted butter, softened to room temperature
- 2 cups (510 g) creamy peanut butter (see note)
- 1 ½ cups (318 g) brown sugar
- ½ cup (106 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line half sheet pans with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy.
- Add the dry ingredients and mix until combined.
- Scoop the dough and roll into 1- or 2-inch balls and place them 2 inches apart on prepared baking sheets.
- Bake for 10-11 minutes until puffed. Don't over bake (err on the side of underbaking slightly).
- Remove from the oven and use a flat-bottomed glass to immediately press each cookie to flatten slightly. Don't flatten the cookies to smithereens, just press the puffed part down until the cookies are an even thickness.
- Scoop onto a cooling rack to cool completely. These cookies freeze great (and actually taste amazing straight from the fridge or freezer).
Notes
Peanut Butter: this recipe has been tested with traditional creamy peanut butter (like Jif or Skippy) - I haven't tried it with natural peanut butter.