These Best Peanut Butter Cookies are a family favorite. They come together quickly, freeze well and taste amazing! This classic cookie is sure to become one of your favorites.
I just love peanut butter cookies. Actually let me correct that I love all things peanut butter. These amazingly delicious Best Peanut Butter Cookies are a cinch to make. They come together real quick and bake up in about ten minutes. They are soft in the middle with a little bit of crunch on the edges and in the crisscross pattern. They just melt in your mouth. Have you planned your holiday baking yet? They are on our list as they have been for years. They are currently in the freezer double wrapped in Ziploc freezer bags and then in a freezer storage container and hopefully I can keep from sneaking them out of there one at a time (wink, wink)!
How to make Best Peanut Butter Cookies.
In medium bowl whisk together flour, baking powder, baking soda and salt. Using a mixer beat butter and peanut butter until smooth and creamy. Then add the eggs and the vanilla and mix just until incorporated.
Mix the flour mixture into the butter mixture in three parts making sure to scrape the bowl and beaters. Cover and refrigerate for several hours to overnight.
Roll into balls and place on parchment covered baking sheets. Using the back of the fork make crisscross patterns. Bake for nine to ten minutes. Allow to cool for a few minutes before moving to cookie cooling racks.
When I was a kid we could not have peanut butter very often. My Mother was severely allergic to it so it was a special treat and required direct supervision from my Dad or my eldest sibling. Peanut Butter Cookies were no where to be found so I have a real fond appreciation for these.
I just love these Classic Peanut Butter Cookies. The dough does require overnight refrigeration as it really keeps them from spreading too thin and helps with doing the traditional scoring on the top. In my opinion that really makes them look like Classic Peanut Butter Cookies!!
Now don’t over bake these cookies. As with most cookies these are best not browned too much. Just let them cool on the cookies sheets for about ten minutes and them transfer (every so gently) to cookie cooling racks. Once fulled cooled they handle pretty well.
How to freeze Best Peanut Butter Cookies.
You can easily freeze these cookies. I pack all my cookies in doubled Ziploc freezer bags and place them in sturdy glad-ware containers. When defrosting take them out of the containers frozen and place on serving trays or platters uncovered. Never allow them to defrost in the plastic and the containers. The condensation that builds in there will ruin the cookies. Cover with wrap once the cookies fully reach room temperature.
Creamy or crunchy peanut butter.
Both creamy and crunchy peanut butter are scrumptious in peanut butter cookies. However I prefer the crunchy as it give the cookies just a little bit more depth and an occasional small bite of peanuts. If you are always a creamy peanut butter fan and you don’t like the texture of peanuts or nuts in your mouth than go with creamy. That will be your best bet.
Other delicious cookies you will love!
- Small Batch Almond Joy Cookies
- Homemade Sugar Cookies
- Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
- Snickerdoodle Cookie Recipe
- Award Winning Gingerbread Cookies
This post was originally published November 28, 2017 and was republished October 15, 2018 with new content.Print
Classic Peanut Butter Cookies
These amazingly delicious and soft Classic Peanut Butter Cookies are a cinch to make. They come together real quick and bake up in about ten minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes plus chilling time
- Yield: 30 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- 3 cups flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup butter softened
- 1 1/4 cups chunky peanut butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- In medium bowl combine flour, baking powder, baking soda and salt.
- Using mixer beat butter and peanut butter until smooth and creamy. Add sugars and beat until smooth and creamy. Add eggs and vanilla and mix just until incorporated.
- Beat flour mixture into butter mixture in 3-4 parts scraping bowl and beaters. Cover and refrigerate for at least two hours to overnight.
- Preheat oven to 350 degrees.
- Roll dough into 1 inch balls and place on parchment covered baking sheets. Using fork make a crisscross pattern. Bake for 9-10 minutes. Cool for ten minutes on the baking sheet and then using spatula carefully remove to cookie cooling racks.