Peanut Butter Cookies are a classic and this recipe is quick and easy to make! These cookies are perfectly soft with rich peanut butter flavor every time!
Basically trying to get all of the cookie recipes in that we can here before Christmas! Baking season is my favorite, and you just can’t skip out on a good peanut butter cookie! I’ve been making these for years, they’re tried and tested. They come out perfect every time, and no dough chilling is involved! Another fave is our Peanut Butter Oatmeal Cookies! If you’re here looking for more cookies to make this season, don’t miss out on our best Sugar Cookies, the perfect Chocolate Chip Cookies, and our Christmas Sprinkle Cookies!
Room Temperature Ingredients:
This is something I talk about in my sugar cookie post as well. I can’t stress enough, that room temperature eggs and butter do make a difference! Your butter should sit out for only 30 minutes to 1 hour. Longer than that, and your butter will be too soft and cookies may be greasy. To bring eggs to room temp quick, you can place in a bowl of warm (not hot) water for a few minutes.
Making Peanut Butter Cookies:
You can do this in two large bowls, or one large bowl and then your stand mixer with the paddle attachment.
- Whisk together all of your dry ingredients just for a few seconds until everything is mixed together well.
- Cream together your peanut butter, softened butter, both sugars for a full 3 minutes until fluffy and pale in color. Then, you will beat in your eggs and vanilla until no yellow egg streaks remain.
- Add the dry ingredients to the wet in 2-3 additions (so that you don’t spray flour everywhere) just until incorporated.
- Drop the cookies onto a large baking sheet in Tablespoonfuls about 2 inches apart. I have a good non-stick baking sheet so I didn’t need to use parchment paper, but you definitely can if you’re worried about the cookies sticking to the pan.
Why Do Peanut Butter Cookies Have Fork Marks?
Peanut butter cookies differ from other types in that they are super dense, more fatty and heavy…because of all that peanut butter! Using a fork simply flattens the cookies out so that they are more uniform and cook evenly. It also looks pretty. I can tell you that for my recipe, these cookies don’t spread much, but you don’t have to flatten them if you want a super thick cookie. You can also flatten using the bottom of a drinking glass if preferred.
How to Tell if Peanut Butter Cookies are Done:
These cookies only take 8-10 minutes in the oven. They will be lightly golden around the edges and on the bottom when they are done. Don’t cook them for too long, or they may crumble. You will want to let them sit on the pan for a good 5 minutes before transferring to cool.
Peanut Butter Cookies
- 2 1/2 Cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 3/4 Cup Packed Brown Sugar
- 1/2 Cup Granulated Sugar
- 2 Sticks 1 Cup Butter, Softened
- 1 1/4 Cups Creamy Peanut Butter
- 2 Large Eggs Room Temperature
- 1 1/2 teaspoons Vanilla Extract
- Preheat oven to 375 degrees. Prepare a large baking sheet with a Silpat or parchment paper, set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In bowl of stand mixer fitted with paddle attachment (or large bowl using hand mixer) beat together the butter, peanut butter, and both sugars until fluffy and pale in color, about 2-3 minutes.
- Beat in the eggs and vanilla until well incorporated.
- With the mixer running on low speed, add the dry ingredients to the wet ingredients in three additions, mix until combined.
- Drop the dough by Tablespoonfuls onto prepared baking sheet.
- Bake in preheated oven for 8-10 minutes until lightly golden on the bottom and around the edges.
- Allow the cookies to cool on the pan for 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.