Classic Peanut Butter Cookies

4.37 from 36 votes

Classic Peanut Butter Cookies

Soft, chewy, and perfectly peanut buttery, these classic peanut butter cookies bake up beautifully every time. A nostalgic favorite made with simple ingredients and ready in minutes.

Prep Time10

Cook Time10

Total Time20

Course: 100 Best Cookies Recipes on the Planet

Keyword: Cookies, dessert, peanut butter

Servings:

Author: Carrian Cheney

Equipment

Ingredients

½ Cup Butter softened
¾ Cup Brown Sugar
¼ Cup White Sugar
¾ Cup Peanut Butter
1 Large Egg
1 teaspoon Vanilla
1 Tablespoon Milk optional
1 ⅓ Cups All Purpose Flour make sure you [measure in this way]
2 teaspoons Cornaby's EZ Gel see note
¼ teaspoon Salt
½ teaspoon Baking Soda
½ Cup Sugar for sprinkling on top

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment or silpat liners.
In the bowl of a standing mixer, mix the butter and sugars for 1 minute on medium speed, increase to medium high for an additional 30 seconds.
½ Cup Butter, ¾ Cup Brown Sugar, ¼ Cup White Sugar
Add the peanut butter and mix another 30 seconds.
¾ Cup Peanut Butter
This allows the sugars and butter to beat against the bowl, incorporating more air for a lighter, fluffier cookie.
Add the egg, vanilla and milk and mix until smooth.
1 Large Egg, 1 teaspoon Vanilla, 1 Tablespoon Milk
In a separate bowl, whisk the flour, salt, EZ gel and soda.
1 ⅓ Cups All Purpose Flour, ¼ teaspoon Salt, ½ teaspoon Baking Soda, 2 teaspoons Cornaby's EZ Gel
Add to the wet ingredients and mix until smooth.
Roll the peanut butter dough into balls and roll in the sugar.
½ Cup Sugar
Use a fork to gently press into the dough and then lift and repeat going the opposite direction.
Bake for 8-10 minutes.

Video

Notes

If you can't find Cornaby's use 1 teaspoon cornstarch

To freeze: cool completely, place in a single layer on a cookie sheet and freeze. When frozen, transfer to a freezer bag for up to 3 months.

Nutrition