Peanut Butter Cookies
This easy recipe is my ideal peanut butter cookie—soft, chewy, and full of delicious nutty flavor. With only 5 minutes of prep, they're the ultimate treat to make throughout the year!
Servings: 12 peanut butter cookies
Calories: 256kcal
Equipment
- 1 large mixing bowl for mixing dough
- 1 small bowl or plate, for rolling dough in sugar
- 1 Medium cookie scoop 2-3 tablespoon capacity
- Parchment Paper
Ingredients
Dry ingredients:
- ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt or table salt
Wet ingredients:
- ¼ cup unsalted butter melted and cooled
- ¾ cup creamy peanut butter
- ¾ cup light or dark brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract or paste
- 1 egg room temperature
- 1 egg yolk room temperature
For rolling:
- ¼ cup granulated sugar
For topping:
Instructions
For the cookie dough:
- In a large bowl, use silicone spatula to mix melted ¼ cup unsalted butter, ¾ cup creamy peanut butter, ¼ cup granulated sugar, and ¾ cup light or dark brown sugar until combined.
- Mix in 1 egg, 1 egg yolk, and 1 tablespoon vanilla until smooth.
- Add in all of the dry ingredients: ¾ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon fine sea salt. Mix until no dry spots remain.
- Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 2 days.
Scoop & bake cookies:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper. Add ¼ cup granulated sugar to a small plate or bowl.
- Use cookie dough scoop to gather dough (2-3 tablespoons) and roll into granulated sugar. Place on lined baking tray, spacing cookies about 3-4 inches apart.
- Bake one tray at a time for 9-11 minutes, or until edges are slightly golden brown and middles are mostly set. Immediately sprinkle on flaky sea salt.For the perfectly aesthetic cookie (optional!), place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round.
- Cool cookies on pan for 5 minutes, then transfer cookies to wire rack to cool completely. Enjoy!
Video
Notes
Baking tip:
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
Nutrition
Serving: 1 cookie | Calories: 256kcal | Carbohydrates: 32g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 222mg | Potassium: 127mg | Fiber: 1g | Sugar: 24g | Vitamin A: 160IU | Calcium: 26mg | Iron: 1mg
