These Peanut Butter Cookies are soft, chewy, melt-in-your-mouth delicious, and loaded with peanut butter! Easy classic made from simple ingredients - it's the peanut butter cookie recipe you'll crave!
Cream together butter, peanut butter, sugars, and vanilla extract. Add in eggs one at a time, being sure to fully combine each.
Whisk together all dry ingredients and cream with peanut butter mixture until just combined. Be careful not to 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
I prefer to use either creamy or chunky peanut butter, but natural or lower-fat peanut butters also work. Just make sure it is well-combined when incorporated into the cookie dough. Adjust baking time based on your oven. I bake these cookies for 10 minutes and allow them to cool for about 2 minutes for the perfect cookie. Do not overbake - so remove them from the oven just as they barely start to get golden and right before you think they are done.
Storage Tips
To store - Allow the baked cookies to cool, then cover well or place in an airtight container for up to one week.To freeze - Allow the freshly baked cookies to cool completely. Place cooled cookies in layers separated by parchment in an airtight, freezer-safe container in the freezer for about one month.Thaw at room temperature. You can warm the thawed cookies on a parchment-lined baking sheet in a 300-degree oven for about 3-5 minutes. Do not bake further - you only want to warm them.
Make Ahead Peanut Butter Cookies
For an easy make-ahead peanut butter cookie recipe, prepare your cookie dough through the step of rolling in the sugar, and place cookies onto a parchment-lined baking sheet. Place the baking sheet into the freezer and freeze for 30 minutes. Transfer your cookies to a freezer-safe zip-top bag and store them in the freezer for up to 3 months.When ready to bake, remove from the freezer-safe bag and place onto a parchment-lined baking sheet. Bake as directed, adding about 3 minutes to the baking time.