Old Fashioned Chewy Peanut Butter Cookies
These classic cookies are a little soft, a little chewy, and perfect for dunking in a glass of milk.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup peanut butter
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F. Place a silicone baking mat or parchment paper on a baking sheet.
- Place the butter, brown sugar, and white sugar in the bowl of a stand mixer. Cream together until light and fluffy. (You can also use a hand mixer, or do this by hand.)1 cup unsalted butter, 1 cup brown sugar, 1 cup white sugar
- Beat in the peanut butter, eggs, and vanilla, one ingredient at a time. Scrape the sides of the bowl and stir again so everything is incorporated.1 cup peanut butter, 2 eggs, 1 teaspoon vanilla
- Add the flour, baking soda, baking powder, and salt. Mix on low just until combined.3 cups flour, 1½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Roll the cookies into balls, about 2 tablespoons in size. (I use a cookie scoop for this.)
- Place on the baking sheet, about 3 inches apart. Press down on each ball of dough with a fork, then rotate the fork 90° and press again, creating a cross hatch pattern.
- Bake for 9–10 minutes, or until lightly golden brown on the edges. They will be puffy when you remove them from the oven, but will deflate slightly as they cool.
- Let cool for 5 minutes, then remove from the baking sheet to a wire rack to cool.
- Repeat with any remaining dough.
- Serve with a glass of milk for dunking these delightful cookies.
Notes
I tried this recipe with both regular peanut butter (JIF) and the all-natural drippy variety (Kirkland organic from Costco). Both worked well with minimal difference between the two.
Need a smaller batch? Tap the ".5x" box next to the Ingredients and it'll halve the recipe for you.
These cookies freeze nicely, either baked or unbaked. To freeze the dough, roll into balls and press with a fork in a cross hatch pattern. Freeze on a small baking sheet until hard, then transfer to a freezer bag or another container.
Want smaller cookies? Roll them into 1–1½ inch balls instead of using a 2-tablespoon measure. Bake for 7 minutes. (These smaller ones are a nice size for cookie platters; they are about two inches across.)
Want some mix-ins? Try one cup of chopped peanuts or one cup of chocolate chips (mini would be nice!) mixed into the dough.
Nutrition
Calories: 174kcalCarbohydrates: 21gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 23mgSodium: 127mgPotassium: 65mgFiber: 1gSugar: 12gVitamin A: 171IUCalcium: 20mgIron: 1mg
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