The Best Peanut Butter Cookies
One of the best peanut butter cookies we've ever had. Soft, moist and perfect with a glass of milk.
Servings: 35 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.
Notes
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.
The cookies are baked for 10-12 minutes. Personal preference: I normally take them out of the oven after 10 ½ minutes and let them rest on the cookie sheet for another 1-2 minutes. Perfect every time!