Peanut Butter Cookie Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

Measure and set out ingredients so they are ready. Soften butter to room temperature (it should give slightly when pressed).

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. Set aside.

Cream butter and sugars

In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and packed brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed.

Add peanut butter, egg, and vanilla

Add the smooth peanut butter and beat until incorporated, then add the egg and vanilla extract. Beat on low to medium speed until the mixture is smooth and homogeneous, about 30–45 seconds.

Combine wet and dry

With the mixer on low speed, gradually add the flour mixture to the wet ingredients in two additions, mixing just until combined and no streaks of flour remain. Do not overmix. If using chopped peanuts or chocolate chips, fold them in with a spatula now.

Portion the dough

Scoop dough by rounded tablespoon (about 1 to 1¼ tablespoons each) or use a 1.25-inch cookie scoop to form uniform balls (~18–24 cookies). Roll each ball lightly between your hands to smooth. If using coarse sugar, lightly roll the tops in sugar now.

Create crisscross pattern

Place dough balls about 2 inches apart on the prepared baking sheets. Using the tines of a fork dipped in flour (to prevent sticking), press each ball gently to flatten slightly and make a crisscross pattern: press once, rotate 90 degrees, and press again.

Bake

Bake in the preheated 350°F (175°C) oven for 9 to 11 minutes, or until the edges are set and just beginning to turn golden. Centers will still be slightly soft — they firm as they cool.

Cool

Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. If storing, cool completely before placing in an airtight container.

Store baked and cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, layer cookies between sheets of parchment in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.