Here's the real deal: you can never go wrong with the classics and that includes classic peanut butter cookies. They just never go out of style. I could have got all jazzy on ya by adding a few extra ingredients to elevate these beauties but some things just don't need anything fancy. They're absolutely perfect just they way they are.
These classic peanut butter cookies are always a hit. Easy to make, easier to eat! They’re absolutely my favorite. They're nostalgic and sexy.
Oh ladies, if you're trying to score a few points in the kitch, make these for bae. Most men love peanut butter anything with cookies being on top of the list. Make sure you let him know that you slaved all day making these cookies from scratch! Well, not really but anywho
Get the recipe below.
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup creamy peanut butter (do NOT use natural peanut butter)
- 3 cups + 2 Tablespoons all-purpose flour (measured correctly)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated sugar, for rolling (optional but it shouldn't be ;-))
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.
- In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 2 hours (and up to 2 days) in the refrigerator.
- Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
- Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
- Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
- Serve it up with a tall glass of milk and enjoy!