Ah, peanut butter cookies. Sometimes all you want to do is cuddle up with a blanket on the couch, TV on, with one of these in your hand. And yet, I’ve always found that the Betty Crocker mixes are way better than any from-scratch recipe! What gives?
I didn’t want to give up there. So I searched and searched and I finally found it. A creamy, soft, soft, soft peanut butter cookie that isn’t too fluffy or too flat. It’s certainly not crispy, so if that’s what you’re looking for, you can just stop here.
(picture from Sally’s Baking Addiction)
Soft cookies > crispy cookies. This picture should just about sway you.
My older brother, whose favorite cookie is the peanut butter cookie, said that these were way better than the mix! And then he left to get more.
We have a winner!
Best Peanut Butter Cookies Ever
- 1 cup (230g) unsalted butter, softened to room temperature*
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup (250g) creamy peanut butter*
- 3 cups + 2 Tablespoons (391g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (67g) granulated sugar, for rolling (optional)
: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 egg 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 3 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.
Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months. Bake frozen cookie dough balls (do not thaw) for 1-2 extra minutes.