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–+ servings
Stack of Peanut Butter Cookies on a pink plate.

Peanut Butter Cookies

These cozy, bakery-style peanut butter cookies bake up tall, tender, and irresistibly soft in the center.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 32 Cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 155
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups 180 g all-purpose flour spooned into the cup and leveled for accuracy
  • ⅝ teaspoon baking soda for gentle lift
  • ⅓ teaspoon fine salt to balance sweetness
  • ½ cup plus 1 tablespoon 120 g unsalted butter (softened to room temperature)
  • ½ cup plus 1 tablespoon 106 g brown sugar (packed for moisture and chew)
  • ¼ cup plus 1 teaspoon 53 g granulated sugar (for structure and sweetness)
  • 1 large egg plus 1 tablespoon beaten egg both at room temperature for smooth mixing
  • ⅘ cup about 200 g creamy peanut butter well-stirred and at room temperature
  • 1 ¼ teaspoons vanilla extract pure for best flavor
  • ½ cup plus 1 tablespoon 106 g granulated sugar (set aside for rolling the dough)

Method
 

  1. Stir the flour, baking soda, and salt together in a medium bowl until evenly blended.
  2. Beat the softened butter on high speed until smooth, then add both sugars and continue beating until pale and fluffy.
  3. Add the egg and extra beaten egg and mix until fully incorporated, scraping the bowl, then blend in the peanut butter and vanilla until uniform.
  4. Pour the dry mixture into the bowl and mix on low speed just until a soft, creamy dough forms, then cover and refrigerate for 1 to 2 hours to firm up.
  5. Set the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
  6. Place the rolling sugar in a small bowl, portion the chilled dough into rounded scoops, roll each in sugar, arrange on the trays, press a crisscross pattern with a fork, and gently nudge the edges back into a thick round.
  7. Bake until the edges look set and barely golden while the centers stay pale and soft, about 11 to 12 minutes.
  8. Let the cookies rest on the hot tray for 5 minutes, then move them to a rack to cool completely and finish setting.

Nutrition

Serving: 45gCalories: 155kcalCarbohydrates: 16gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 120mgPotassium: 110mgFiber: 1gSugar: 10gVitamin A: 120IUCalcium: 18mgIron: 0.7mg

Notes

Chilling the dough is the secret to keeping these cookies thick and tender. They’re perfect slightly warm with a glass of milk or tucked into a lunchbox the next day.

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