Description
A simple recipe for thick, soft peanut butter cookies that are easy to make and delicious.
Ingredients
Scale
- 1 cup Butter (cold, cut into small cubes)
- 1 cup Brown Sugar (packed)
- 1 cup Sugar
- 1 cup Creamy Peanut Butter (Jif or Skippy)
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 3/4 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/8 teaspoon Salt (optional)
- 1 1/2 cups Peanut Butter Chips
- 1/4 to 1/3 cup Chopped Peanuts (optional)
Instructions
- In a large bowl, cream together the cubed cold butter, peanut butter, brown sugar, and granulated sugar using a mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add the eggs and vanilla extract, beating until well combined.
- Fold in the flour, baking soda, baking powder, and optional salt, then stir in the peanut butter chips and chopped peanuts if using.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Portion the dough into balls (5-6 ounces each) and place them on the baking sheets, spacing them out.
- Bake for 10-14 minutes, until edges are set and golden, with soft centers.
- Remove from the oven and press a few peanut butter chips into the tops, then cool on the sheets for 10 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 2 days or freeze for 2-3 months.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg