Peanut Butter Cookie Recipe

Oven and sheet

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Position racks so sheets fit comfortably.

Measure ingredients and bring softened butter, egg, and peanut butter to room temperature for easier mixing (about 20–30 minutes if not already soft).

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

In a large mixing bowl (or bowl of a stand mixer fitted with the paddle), combine the softened butter, granulated sugar, and light brown sugar. Beat on medium speed for 2–3 minutes until the mixture is light, fluffy, and pale.

Add the creamy peanut butter and mix on medium speed until incorporated and smooth, about 1 minute. Scrape down the bowl as needed.

Add the egg and vanilla extract and beat until fully combined, about 30 seconds. Scrape the bowl to incorporate any unmixed bits.

With the mixer on low speed, gradually add the flour mixture to the wet ingredients in two additions. Mix just until no streaks of flour remain; avoid overmixing.

Use a spatula to finish folding the dough and ensure uniform texture. The dough will be soft but hold shape. If the dough is very warm or sticky, refrigerate it for 20–30 minutes to firm up for easier shaping.

Scoop dough into 1.5-tablespoon (about 25–30 g) portions using a cookie scoop or tablespoon. Roll each portion into a smooth ball and place on the prepared baking sheets, spacing about 2 inches (5 cm) apart.

Using the back of a fork dipped in a little flour (to prevent sticking), press each cookie twice in a crisscross pattern to flatten slightly and create the classic peanut butter cookie appearance. If desired, sprinkle a pinch of coarse sugar on top of each cookie for sparkle.

Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are set and the tops are just beginning to color. Centers may look slightly soft; they will firm up as they cool.

If using flaky sea salt, immediately after removing each sheet from the oven, sprinkle a small pinch of flaky sea salt on a few cookies for contrast.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This prevents breakage and finishes the baking process.

Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months (freeze flat on a tray, then pack in an airtight container).