Perfectly Chewy Peanut Butter Cookies
A truly great peanut butter cookie is all about contrast—crisp edges, tender centers, and rich, nutty depth of flavor. This recipe delivers exactly that, with consistent, bakery-quality results.
Servings: 2 dozen cookies
Calories: 2125kcal
Equipment
Stand mixer fitted with beater attachment (or handheld mixer)
Plastic wrap
Thin metal spatula
Ingredients
- 1½ cups (180g) all-purpose flour
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- ½ cup (113g) salted butter, room temperature
- 1¼ cup (310g) creamy natural peanut butter
- ½ cup (105g) light brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp pure vanilla extract
- Flaky sea salt
- Optional add-in ideas: chocolate chips, chocolate shavings, peanut butter chips, mini peanut butter cups, or chocolate sprinkles
Instructions
- Mix dry ingredients. In a large bowl, whisk together 1½ cup (180g) all-purpose flour, ¾ tsp baking soda, ½ tsp baking powder, and ¼ tsp kosher salt. Set aside.
- Cream butter and peanut butter. In the bowl of a stand mixer, combine ½ cup (113g) softened salted butter and 1¼ cup (310g) creamy natural peanut butter. Beat on medium speed until smooth.
- Add sugar. Add ½ cup (105g) brown sugar and ½ cup (100g) granulated sugar, then continue to beat on medium speed for 1-2 minutes. Next, add 1 egg, 1 egg yolk, 2 tsp vanilla extract, and a pinch of flaky sea salt. Beat until fully incorporated, about 1 minute more, scraping down the sides with a spatula as needed.
- Combine wet and dry ingredients. All at once, add the dry ingredients to the wet ingredients, then mix on low speed (any higher and you’ll have flour flying all over the place) until well combined. If adding mix-ins, do this when just a few streaks of flour remain.
- Chill the dough. Cover with plastic wrap or transfer to an airtight container—this prevents the dough from drying out. Refrigerate for at least 1 hour or overnight. If you skip this step, the cookies will spread more.
- Prepare the cookies. Preheat an oven to 375°F (190°C), then line two rimmed baking sheets with parchment paper. Use a standard cookie scoop to portion out cookie dough, then roll each into round balls. Use your hands to flatten them slightly into disks, then place on the prepared baking sheet, leaving at least two inches in between. I recommend 12 cookies per sheet pan. Use a fork to gently press down and create a crosshatch pattern on each cookie.
- Bake. Transfer to the oven and bake until the cookies are golden brown along the edges and the centers look just barely cooked, about 8-10 minutes. If you want, sprinkle each with a little flaky sea salt. Cool for 5 minutes on the sheet pan, then transfer to a wire rack. Enjoy warm or cool completely. These are the absolute best!
If you let the cookie dough chill for an extended period of time (eg, overnight), you may need to let it sit out at room temperature for 10-15 minutes to make it easier to scoop out.
Notes
- Make-ahead: The dough can be made up to 2 days in advance and stored in the refrigerator.
- Storage: Store baked cookies in an airtight container for up to 4 days. I never refrigerate 'em. They stay soft and chewy at room temp.
- Freeze unbaked dough balls or baked cookies for up to 2 months. Bake from frozen, adding 1-2 minutes to the bake time.
- Gluten-free: Use a 1:1 gluten-free flour blend.
Nutrition
Calories: 2125kcal | Carbohydrates: 206g | Protein: 49g | Fat: 131g | Saturated Fat: 46g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 53g | Trans Fat: 2g | Cholesterol: 306mg | Sodium: 1892mg | Potassium: 1105mg | Fiber: 10g | Sugar: 118g | Vitamin A: 1670IU | Calcium: 231mg | Iron: 8mg
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