Warm peanut butter cookies and a cold glass of milk are a perfect little treat in the afternoons when you just want a little something sweet. They have always been one of my husband’s favorite cookies, so when I started pulling out all of my ingredients to make them, his eyes got just a little bit wider as I told him I was making his cookies. I think I may have earned a few brownie points.
Now, you can easily add any mix-ins you’d like to these cookies: chocolate chips, chopped salted peanuts, peanut butter chips, toffee bits, you name it. But honestly, you really, really need to try these cookies just right by themselves at least once. They are absolutely the best peanut butter cookies I’ve ever eaten. Hands down!
Here’s how I make them.
The perfect recipe for peanut butter cookies.
Ingredients
- 2 sticks butter, softened
- 2 cups peanut butter, creamy or chunky
- 1 cup brown sugar, packed
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup sugar for rolling
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cream together butter, peanut butter, sugars, and vanilla. Add in eggs one at time, being sure to fully combine each.
- Whisk together all dry ingredients and cream with peanut butter mixture until just combined. Be careful to not over mix.
- Scoop dough and roll into a ball and then roll in sugar and place on baking sheet about 2 inches apart as the cookies will spread.
- Dip tines of the fork into sugar and then press into the top of the cookie to form a criss-cross pattern.
- Place in preheated oven and bake between 10 - 15 minutes, depending on your oven.
- Remove from oven and allow to sit for about 2 minutes to cool before removing to a wire rack to cool completely.
Notes
http://addapinch.com/cooking/2012/02/22/peanut-butter-cookies-recipe/Use either creamy or chunky peanut butter, but natural or lower-fat peanut butters do not work as well. Adjust baking time based on your oven. I bake these cookies for 10 minutes and allow to cool for about 2 minutes for the perfect cookie.
Copyright © Add a Pinch. All Rights Reserved.
I think you need to make a batch of these soon!
Love ya,
Robyn xoxo
Pin It
About Robyn
Contact Robyn
Subscribe to Cooking
Oh, Robyn. I was so hoping that you would share this recipe after I saw that Instagram picture yesterday. They look amazing. I should not be reading this before breakfast because I could totally go make these instead of something healthy. Wait…I will start with healthy and then make them for an afternoon snack. That sounds like a much better plan.
Thanks, Natalie. Won’t they make a wonderful afternoon snack?!
Peanut Butter cookies are perfect
Exact amount of sweetness – just a tad bit salty…. yummm I’m craving one, right about now!!
That little bit of saltiness from the sea salt is perfection in this cookie!
One of my favorite all time cookies. So classic, so yummy!
Mine, too. I crave them.
My son was just telling me that he’s decided to deem Peanut Butter Cookies as his all-time favorite cookie. However, I hardly ever make them! You post has inspired me to get cracking.
Yum! Definitely hard to pass up. Yours look perfect!
Robyn, I ADORE peanut butter cookies. We are making these this afternoon!
Robyn, just made these. So so so yum! I crushed some maldon sea salt flakes cause wasn’t sure if the big flakes would disperse enough. Do you use fine or coarse sea salt when you make?
I’ve used both coarse and fine in these. I would recommend fine.
Hi Robyn,
Love your website! Love the chocolate cake, wanna try these cookies and I’m from Australia could you please tell me how many grams are in a stick of butter? 250grams? Thank you…keep the treats coming!
Hi Robyn! I love these cookies but since we moved out of the country, they don’t have butter, peanut butter and baking soda , brown sugar , also sea salt…., They have peanut butter here but it’s very liquidy ; it’s not chunky or a mostly like creamy, so will the peanut butter work??? Thanks!!!
Hello Robyn! I have a few question about these FANTASTIC cookies!!!
1.) I have peanut butter but its runny. And will that work for this cookie???
2.) I have baking powder but not baking soda??? Do I have to have to use baking soda?
3.) Do I have to use brown sugar because ??? ( I don’t have brown sugar, I have regular white sugar ).
4.) I was wondering; do I have to use sea salt??? Can I just use regular salt instead???
******Thank you for everything Robyn!!! I hope you reply back soon because I really want to make these cookies as soon as possible by the way.:)
Hi Grace,
I hope you are doing well. I hope you do make these cookies! They are fabulous and you don’t want to miss them!
1. I would make sure to use fresh peanut butter. Sometimes, if it is a natural peanut butter, it looks runny but when you stir it then it combines again. While I’ve not tried it, I wouldn’t recommend natural peanut butter for this recipe. I use Jif Creamy Peanut Butter.
2. I would use baking soda in this recipe. While baking powder and baking soda both perform similar functions, baking powder does have additional ingredients that aren’t really needed in this recipe.
3. While granulated sugar may work just fine in a cookie recipe, you won’t have the same result in the final taste or texture of these peanut butter cookies that you will if you use brown sugar. I would use brown sugar for the optimal result in these peanut butter cookies.
4. Sure, you can use regular salt. You may need to increase the amount of salt you use if you use regular salt. It should work just fine in these cookies.
Good luck and let me know how they turn out for you!
Hi Robyn! Thank you for replying back! I really want to make these cookies so bad, but since I have moved out of the country; they don’t have like creamy or chunky peanut butter or brown sugar and probably baking soda. But when I go to these stores/markets, I will try to check because I really these cookies!!! But, I am really looking forward to these cookies!!!;)
Thank You