Homemade Peanut Butter Cookies
Enjoy soft and delicious homemade peanut butter cookies that are easy to make and perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup smooth peanut butter adds rich flavor and moisture
- 16 tablespoons unsalted butter (room temperature) provides fat for tenderness
- 1 1/3 cups dark brown sugar (packed) adds sweetness and moisture
- 1/2 cup granulated sugar adds sweetness and crisp texture
- 1 tablespoon real vanilla extract enhances flavor
- 2 large eggs (room temperature) binds ingredients together
- 1 teaspoon baking powder helps cookies rise
- 1 teaspoon baking soda adds fluffiness
- 1 teaspoon sea salt balances sweetness
- 2 1/4 cups all-purpose flour provides structure
For Rolling
- 1/2 cup granulated sugar adds sweetness and a slight crunch
- to taste sea salt flakes optional, adds a finishing touch of flavor
Instructions
Preparation
- Begin by creaming together the unsalted butter and both sugars in a large mixing bowl until creamy and well-combined.
- Add the smooth peanut butter to the bowl and mix until fully blended.
- Incorporate the large eggs, one at a time, mixing gently after each addition until fully combined.
- Stir in the vanilla extract, baking powder, baking soda, and sea salt until blended.
- Gradually add in the all-purpose flour, mixing until just combined.
- Cover the bowl with plastic wrap and allow the dough to rest for at least 30 minutes at room temperature.
Baking
- Preheat your oven to 350°F.
- Form the dough into balls about 1.5 inches in diameter and roll each ball in granulated sugar.
- Arrange the cookie dough balls on a parchment-lined baking sheet with ample space between them.
- Flatten each ball slightly with your hand or a fork if desired.
- Bake the cookies for 10-12 minutes until edges are light golden and centers are slightly underbaked.
- Remove from the oven, sprinkle with sea salt flakes if using, and cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, use room-temperature butter and eggs. Chill the dough if it's too sticky. Store cookies in an airtight container for up to a week, or refrigerate for up to two weeks. They freeze well for longer storage.