Peanut Butter Cookies
These classic Peanut Butter Cookies are soft, chewy, and so easy to make! They're made with both crunchy AND creamy peanut butter for extra peanut buttery goodness.
Servings: 48 cookies
Calories: 147kcal
Ingredients
- 1 cup unsalted butter softened to room temperature (1 cup = 2 sticks)
- 1 cup crunchy peanut butter
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar plus for more coating
- 1 1/2 cups dark brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- Maldon sea salt for garnish
Instructions
- In a large bowl or stand mixer bowl, cream butter, both peanut butters, and both sugars together until light and fluffy (about 2 minutes.)
- Beat in eggs and vanilla.
- Add in flour, baking powder, baking soda, and salt and beat until combined.
- Cover bowl with saran wrap and place in fridge for 1 hour.
- Preheat oven to 375 degrees F and line 4 baking sheets with silicone baking mats.
- Pour additional granulated sugar into a medium-sized bowl (start with 1/2 cup - you can always add more.) Set aside.
- Use a small cookie scoop to scoop dough, roll generously in granulated sugar, then place onto prepared baking sheet (you'll have 12 cookies per sheet).
- Flatten each ball with a fork, making a crisscross pattern.
- Bake in preheated oven for about 10 minutes, or until cookies begin to brown.
- Remove from oven, then sprinkle with Maldon sea salt.
- Cool slightly on baking sheet before transferring them to a wire cooling rack to finish cooling. Repeat with remaining cookies and enjoy!
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Nutrition
Serving: 1cookie | Calories: 147kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 102mg | Potassium: 87mg | Fiber: 1g | Sugar: 9g | Vitamin A: 128IU | Calcium: 16mg | Iron: 1mg