Classic Peanut Butter Cookies
Classic Peanut Butter Cookies are my go- to quick and easy dessert for any day of the week. This recipe is so easy and can be made with one bowl and you don’t even have to have a mixer.
Peanut butter cookies are one of my favorites, especially right out of the oven. I have no self control when it comes to warm peanut butter cookies, it’s shameful! My kids go crazy for these Peanut Butter Blossoms that are made with Hershey’s Kisses and these easy Peanut Butter Oatmeal Cookies are another favorite.
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The thing I love about this recipe is that I always have the ingredients, nothing fancy, just things I always have in the pantry and they go together really quick.
I found this recipe from The New Better Homes and Gardens Cookbook and tweaked it slightly. It’s just so easy to whip up a batch of these peanut butter cookies when the craving strikes.
How to Make Classic Peanut Butter Cookies:
- Add butter, egg, sugars, and vanilla to a mixing bowl.
- Mix well with a wooden spoon or with an electric mixer.
- Add in flour, salt and baking soda.
- Mix until well combined.
- Use a cookie scoop to form balls and roll in sugar.
- Place on a baking sheet and bake for 10-12 minutes.
- Cool on a wire rack.
Tips for Baking Cookies:
Allow your butter to come to room temperature. If you forget, you can always microwave for in 10 second intervals, turning the butter each time until softened.
Use a cookie scoop for even size cookies.
Parchment paper lined baking sheets will make clean up easy and your cookies will cook evenly and will not stick to the pan.
Check cookies about 2 minutes before the baking time so that your cookies are not over baked. Oven baking times can vary.
Cool cookies on a wire rack. This will keep the cookies from continuing to bake.
HELPFUL TOOLS FOR BAKING COOKIES:
Stand Mixer or Hand Mixer ~ I have both and use my stand mixer the most for making cookies.
Half Sheet Pan ~ I love these for baking cookies and making sheet cakes.
Parchment Paper ~ Cookies bake evenly and makes for super easy cleanup!
Cookie Scoop ~ I am the worst at making things the same size, a cookie scoop helps me a ton!
Cookie Jar ~ This is similar to the cookie jar I have and so cute with the chalkboard label!
More Cookie Recipes to Try:
Easy Chocolate Chip Walnut Cookies are simple and delicious with crunchy walnuts. My grandma’s Best Ever Sugar Cookies are my favorite large- batch cookie recipe, perfect to bake and share. Chocolate Volcano Cookies are a favorite for the chocolate lovers in your life.
More Peanut Butter Desserts to Try:
Chocolate Peanut Butter Cereal Bars are a quick and easy no bake treat that everyone loves. Peanut Butter Cheesecake Brownies are over the top and so decadent. Apple Butter Bundt Cake with Peanut Butter Icing is a great cake for any family dinner or potluck.
I have made these easy peanut butter cookies countless times over the years and they remain a favorite. I sometimes make a double batch so some of them actually make it to the cookie jar to enjoy later.
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Classic Peanut Butter Cookies
Classic Peanut Butter Cookies are my go- to quick and easy dessert for any day of the week. This recipe is so easy and can be made with one bowl and you don't even have to have a mixer.
Ingredients
- 1/2 cup softened butter
- 1/2 cup peanut butter
- 1/2 cup sugar plus more for rolling
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
Instructions
- Pre-heat oven to 375°
- Add butter, peanut butter, sugars, egg and vanilla to a mixing bowl and mix until well combined.
- Add flour, baking soda, and salt. Mix until all combined.
- Use a cookie scoop to form dough balls.
- Roll in additional sugar.
- Place 2 inches apart on a lined cookie sheet.
- Flatten with a fork.
- Bake for 10-12
- Remove to a wire rack to cool.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 99Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 104mgCarbohydrates: 11gFiber: 0gSugar: 7gProtein: 2g
Nutritional Calculation is estimated and may not be accurate.
Post updated with new photos. Originally published September, 2010.
I ave only being even less oozing for this recipe almost, ‘forever’ I do remember this recipe Sister and I used when we were kids. Actually the recipe was from an old Betty Crocker’s COOKBOOK.
I love the recipe will try tomatoes
If you don’t have a cookie scoop how much dough would you use per cookie ? Thanks for your time on my question
Hi Sherry,
About a tablespoon to tablespoon and a half will work. I hope that helps.
~ Milisa