Looking for a timeless treat that’s easy to make and universally loved? These classic peanut butter cookies are just what you need. They’re the perfect blend of sweet and salty, with a delightfully crunchy texture from the peanut butter. Ideal for a quick dessert or a fun baking project with kids.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 24 cookies
Why You’ll Love This Recipe
- Quick and simple to make, perfect for busy schedules.
- Uses pantry staples you’re likely to have on hand.
- Crispy on the outside, tender in the middle.
- Great for gifting or enjoying with a cup of tea.
Ingredients
- 1 cup unsalted butter: Provides richness. Substitute with margarine if needed.
- 1 cup crunchy peanut butter: Adds nutty flavor and texture. Creamy peanut butter can be used as a substitute.
- 1 cup white sugar: Sweetens the cookies. Contributes to crispiness when baked.
- 1 cup packed brown sugar: Adds moisture and depth of flavor due to its molasses content.
- 2 large eggs: Bind the ingredients together and add moisture.
- 2 ½ cups all-purpose flour: Forms the dough’s structure. No direct substitute; essential for texture.
- 1 ½ teaspoons baking soda: Leavens the cookies, making them rise as they bake.
- 1 teaspoon baking powder: Provides additional leavening alongside baking soda.
- ½ teaspoon salt: Enhances the overall flavor and balances sweetness.
How to Make It
Step 1: Cream the Butters and Sugars
In a large mixing bowl, cream together the unsalted butter, crunchy peanut butter, white sugar, and brown sugar using a stand or hand mixer until the mixture is fluffy and smooth. This typically takes about 2-3 minutes. Creaming ensures the final cookies will have a tender, airy texture as the sugar’s edges cut into the butters and help incorporate air.
Step 2: Add Eggs
Beat in eggs one at a time, mixing well after each addition. This gradual mixing ensures the eggs properly emulsify with the creamed mixture, leading to a dough that’s cohesive and uniformly rich.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour. Gradually add the dry mixture to the wet ingredients. Mix on low speed until combined, ensuring you don’t overmix, which could toughen the cookies.
Step 4: Shape the Cookies
Preheat your oven to 350°F (175°C). Roll dough into 1-inch balls, placing them about 2 inches apart on an ungreased baking sheet. Flatten each ball with a fork in a criss-cross pattern. Shaping adds the classic texture and prevents uneven baking.
Step 5: Bake
Bake in the preheated oven for 8-10 minutes, or until the edges just begin to brown. Be careful not to overbake; cookies continue to cook slightly as they cool on the baking sheet. Once set, transfer to a wire rack to cool completely.
Recipe FAQs
Can I use regular peanut butter instead of crunchy?
Yes, you can substitute creamy peanut butter if you prefer a smoother texture without the added crunch. It won’t impact the baking process or final texture significantly.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to three months. Ensure they are fully cooled before freezing.
Why is my dough so sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for 30 minutes before shaping. This makes it easier to work with and helps retain the shape during baking.
