The perfect Peanut Butter Cookies – soft and chewy, easy to make, and topped with a sweet sugar coating.
My boys can’t keep their little hands off of these peanut butter cookies. These classic peanut butter cookies could not be more simple to whip up, and it makes a big batch of soft, chewy, homemade cookies. They are seriously the best!
There are so many different types of peanut butter cookies, but these ones are simple, chewy and soft. Exactly what cookies should be, right?!
My husband has many memories of enjoying these old-fashioned Peanut Butter Cookies as a child. His mom used to bake them all the time, and still does when we visit, and these cookies were one of his absolute favorites. This is her recipe but of course the rebel that I am, I made a few slight changes! 😉 My husband happily enjoyed them and didn’t seem to notice a difference so all is well! *snort*
Freezing Peanut Butter Cookies
After the cookies are cooled, store them in the freezer in an airtight container for up to three months.
Why The Crisscross Pattern
Peanut butter cookies are denser and thicker than most cookies and therefore don’t spread when baking. To ensure they bake evenly and completely, you want to press the cookies down, using a fork to make the traditional marks on the cookies.
Here are a few more of my favorite cookie recipes:
Double Chocolate Peanut Butter Chip Cookies
Soft And Chewy Chocolate Chip Cookies
Hope you give this peanut butter cookies recipe a try and enjoy it as much as our family does! 🙂
Yield: 36 cookies
INGREDIENTS
- 1 cup butter, softened
- 1 cup peanut butter
- 1 cup brown sugar
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 tablespoons sugar (optional for topping)
INSTRUCTIONS
- Preheat oven to 350°F.
- In a large mixing bowl, cream together butter, peanut butter, sugars, eggs, and vanilla, about 3 minutes, scraping the sides of the bowl often.
- Add flour, baking soda, and salt; mix on low speed until just combined.
- Roll into 1 inch balls and place 2 inches apart on a baking sheet. Flatten with a fork dipped in granulated sugar; repeat with the fork turned to create a crisscross pattern.
- Bake for 10-12 minutes or until the edges become a light golden color. Let the cookies rest for at least 5 minutes before moving to a cooling rack.
- Store in air-tight container.
