Perfect Peanut Butter Cookies Recipe

Looking for the best peanut butter cookie recipe? These soft and chewy peanut butter cookies are easy to make, packed with rich flavor, and perfect for any occasion. Whether you’re a peanut butter lover or just in the mood for a classic homemade treat, this recipe will satisfy your cravings. Try them plain or with a decadent chocolate coating for an extra indulgence!

Ingredients

Cookies:

• 1 cup (227g) unsalted butter, room temperature
• 1 cup (227g) creamy peanut butter, room temperature
• 1 ½ teaspoons pure vanilla extract
• 1 ½ cups (319g) light brown sugar, packed
• ¾ cup (149g) granulated sugar
• 2 large eggs, room temperature
• 2 ½ cups (300g) all-purpose flour
• ¾ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon salt (kosher or table salt)

Optional Chocolate Coating:

• 8 ounces semi-sweet or dark chocolate, coarsely chopped
• 1 ½ tablespoons refined coconut oil
• ½ cup honey-roasted peanuts, coarsely chopped
• Flaky sea salt, for sprinkling

Instructions

Making the Cookies:

1. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using a handheld mixer), beat the butter until smooth and creamy.
2. Add the peanut butter and vanilla extract, and beat until smooth, about 2 minutes.
3. Add the light brown sugar and granulated sugar. Beat until the mixture is light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes.
4. Beat in the eggs one at a time, mixing well after each addition. Turn off the mixer.
5. Add the flour, baking soda, baking powder, and salt. Lightly whisk these dry ingredients together on top of the wet mixture before turning the mixer back on low speed. Mix until just combined. Avoid overmixing.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 2 days. If refrigerating for more than 1 hour, allow the dough to thaw slightly before scooping.

Baking the Cookies:

1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Scoop out 2-tablespoon-sized mounds of dough and place them on the prepared baking sheet, leaving a few inches between each for spreading.
3. Use a fork to gently press crosshatch marks into the tops of the cookies, if desired.
4. Bake for 11-13 minutes, or until the edges are golden and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Optional Chocolate Coating:

1. Melt the chocolate and coconut oil together in a double boiler or microwave, stirring until smooth.
2. Pour the melted chocolate into a small, deep bowl.
3. Dip each cooled cookie halfway into the chocolate, then place them on a parchment-lined baking sheet.
4. Sprinkle the wet chocolate with chopped peanuts and flaky sea salt. Allow the chocolate to set at room temperature or refrigerate until firm.

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Why You’ll Love This Recipe

• Rich Flavor: The combination of creamy peanut butter and brown sugar gives these cookies an irresistible, nutty sweetness.
• Perfect Texture: Soft and chewy with a slight crisp on the edges.
• Versatile: Enjoy them plain, or elevate them with the optional chocolate coating for an extra indulgence.

Tips

• Room Temperature Ingredients: Ensure your butter, peanut butter, and eggs are at room temperature for smooth mixing.
• Chill the Dough: Refrigerating the dough enhances the flavor and prevents excessive spreading during baking.
• Consistent Sizes: Use a cookie scoop for even portions and uniform baking.
• Don’t Overbake: Remove the cookies when the edges are golden but the centers still look soft; they’ll firm up as they cool.

Variations and Substitutions

• Nut Butter Swap: Substitute almond butter or cashew butter for a different flavor profile.
• Sweeteners: Use dark brown sugar for a deeper molasses flavor or coconut sugar for a natural alternative.
• Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour.
• Add-Ins: Mix in chocolate chips, butterscotch chips, or chopped peanuts into the dough for extra texture.

FAQs

Q: Can I freeze the dough?
A: Yes! Portion the dough into scoops, freeze on a baking sheet until solid, then transfer to an airtight container. Bake directly from frozen, adding 1-2 extra minutes.

Q: Can I make these cookies without a mixer?
A: Absolutely! A sturdy spatula or wooden spoon works fine, but be prepared for a workout when creaming the butter and sugars.

Q: How do I store these cookies?
A: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Serving and Suggestions

• Pair with Milk: Enjoy these cookies with a glass of cold milk or a warm cup of tea.
• Gift Idea: Package the cookies in decorative tins or bags for a homemade gift.
• Dessert Upgrade: Crumble cookies over ice cream or use them to make ice cream sandwiches.