These soft and moist cookies have the traditional crisscross pattern and a rich peanut butter taste. Paired perfectly with a glass of milk or ice cream, they are a delightful treat for any time of the year. And be warned: you can’t just stop after eating one! It’s no exaggeration that they’re one of the best peanut butter cookies we’ve ever had.
Substitutions
You can use any nut butter (almond, etc.) in place of the peanut butter. Whatever your taste buds feel like that day! Note: this does change the flavor!
Tips + Storage
Peanut butter – Adam’s Creamy Peanut Butter is my favorite peanut butter to use in this recipe. The strong flavor and extra creaminess makes the cookies even more soft and moist.
These are best prepared and refrigerated for an hour before baking. But don’t let that stop you if you want to eat them sooner and bake right away!
Remember to cool the cookies completely before storing. I find a sealed plastic bag or an air-tight container work the best. These cookies will keep for a few days before getting stale.
The Best Peanut Butter Cookies
Ingredients
- 2 ½ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 16 tablespoons unsalted butter softened to room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- In a medium bowl, whisk the dry ingredients (AP flour, baking soda, baking powder, and salt). Set aside.
- In a large bowl, beat the softened butter until creamy (1-2 minutes).
- Add the brown sugar and granulated sugar. Beat until fluffy (about 3 minutes).
- Beat in the peanut butter until fully incorporated.
- Add the eggs and vanilla, mixing thoroughly. (Recommended: mix the eggs one at a time)
- Gently stir in the dry ingredients in thirds.
- Extra step for a less sticky dough: you can refrigerate for an hour.
- Shape the dough into small balls about the size of two tablespoons. Using a fork, make a crisscross while pushing the dough flat (you don’t want to lose too much height so do this step with a light hand!)
- Bake at 350 degrees for 10-12 minutes.
- Cool completely on a cooling rack before enjoying.
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