Best Peanut Butter Cookies
These Best Peanut Butter Cookies are super easy and irresistibly delicious with a crispy edge and soft, chewy center. Perfect for sharing or enjoying anytime!
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter at room temperature
- 1 cup extra chunky peanut butter I used Jif
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- additional sugar for rolling the dough balls
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the butter, peanut butter, brown sugar, and sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. The mixture should be smooth and creamy.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
- Using a cookie scoop or tablespoon, portion out the dough and roll into balls. Roll each ball in additional sugar to coat.
- Place the dough balls on a parchment-lined baking sheet about 2 inches apart. Bake for 10-12 minutes or until edges are golden brown and centers look slightly underbaked.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy warm or store for later!
Notes
- Use the spoon-and-level method to measure flour accurately and prevent dry cookies.
- Chill dough for 30 minutes if cookies spread too much during baking.
- Rotate baking sheets halfway through baking for even cooking.
- Mix in chocolate chips or drizzle melted chocolate for a tasty variation.
- Store cookies in airtight containers at room temperature up to one week or freeze for longer storage.