Classic Peanut Butter Cookies
Yields: 40 cookies
Classic old-fashioned peanut butter cookies that are chewy on the inside, crispy on the edges, and full of peanut flavor.
  • 2½ cups (350g/12.3 oz.) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks/227g) butter, room temperature
  • 1 cup (200g/7 oz.) granulated sugar
  • 1 cup (200g/7 oz.) light (or dark) brown sugar
  • 1 cup crunchy or smooth peanut butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup peanuts, salted or not, finely chopped
  • 1 cup chocolate chips, optional
  1. In a medium bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
  2. In a mixer bowl fitted with the paddle attachment, beat butter and sugars on medium speed for about 3 minutes, until light and fluffy. Add peanut butter and beat until combined. Beat in eggs, one at a time, beating well after each addition, then beat in vanilla extract. Scrape down the sides and bottom of the bowl as needed. Add flour mixture and beat on low speed just until combined, then mix in the nuts and chocolate chips. Do not overmix.
  3. Optional: Cover dough tightly and chill for a minimum of 2 hours (or up to 3 days). Chilling will make the cookies less prone to spreading while baking. If the chilled cookie dough is hard to handle, leave it on the counter for a few minutes to soften.
  4. Preheat oven to 350F/180C. Line 2 pans with parchment paper.
  5. Drop rounded balls of dough (I use this ice cream scoop), 2 tablespoons in size each, onto prepared baking sheet, leaving 2-inches/5cm between them. For an old-fashioned crisscross pattern, press the tines of a fork twice against each ball of dough – first in one direction, then in the other. This will also flatten the cookies, but make sure to leave them quite thick. Bake for 10-12 minutes, until cookies are puffy and begin to brown at the edges. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave cookies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.
Recipe by Pretty. Simple. Sweet. at