Classic Peanut Butter Cookies

Peanut butter lovers, rejoice! These classic peanut butter cookies are a dream come true.

Soft, chewy centers, crunchy edges, and a rich, nutty flavor that’ll leave you craving more.

With a simple recipe and optional add-ins like chopped peanuts or chocolate chips, you’ll be whipping up a fresh batch in no time!

Ready Time

50 mins

Yields

8 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup peanut butter (creamy or crunchy, whichever you prefer)
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
Optional: chopped peanuts or chocolate chips for added flavor and texture

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream the peanut butter and butter until smooth and creamy. Gradually add the granulated sugar and brown sugar to the peanut butter mixture, beating until well combined.

Beat in the eggs and vanilla extract until smooth.

Gradually mix in the flour mixture until a dough forms. If using, stir in chopped peanuts or chocolate chips.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Flatten the dough balls slightly with a fork or your fingers. Bake for 10-12 minutes, or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Let the cookies cool completely before serving. You should end up with 8 delicious peanut butter cookies!

Notes

For an extra crunchy cookie, use crunchy peanut butter and chopped peanuts. For a chewier cookie, use creamy peanut butter and omit the chopped peanuts.

If using chocolate chips, reduce the baking time by 1-2 minutes to prevent overheating the chocolate.

To freeze, place cooled cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or briefly microwave to refresh.

For a more vibrant cookie, sprinkle with sea salt before baking.