Peanut Butter Cookie Recipe

5 from 1 vote

These peanut butter cookies (with or without chocolate chips) are incredibly easy to make, really yummy, and deserve a spot in your baking rotation!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: - 24 cookies

Author: Brittany Angell

4 tablespoons salted butter room temperature
1/2 cup 105 g brown sugar
1/2 cup 110 g organic cane sugar
1 large egg
1 1/4 cups 308 g creamy peanut butter
1 cup 139 g all-purpose flour (or King Arthur Gluten Free Measure for Measure flour)
1 teaspoon double acting baking powder
1/4 teaspooon Himalayan salt

Preheat the oven to 350°F, set 2 of the oven racks to be as close to the center of the oven as possible, and line 2 standard baking sheets with parchment paper.
In a large bowl (or in the bowl of a stand mixer), add the butter, brown sugar, and cane sugar, and using an electric hand mixer (or the stand mixer), cream the butter and sugar on high for about 30-40 seconds.
Add the egg and peanut butter to the bowl with the creamed butter and sugar, and mix on high again until fully mixed.
Add the flour, baking powder, and salt. Mix on medium just until the dough comes together and thickens. If using, stir in the chocolate chips.
If you plan on rolling your cookies in cane sugar, go ahead and pour the cane sugar into a small bowl. Scoop the cookies and, if desired, roll them in the sugar, then place them on the pan at least one inch apart. You should have about 10-12 cookies per tray. Using a fork, press down on the cookies in a criss cross pattern -- the cookies should be about a ½-inch to ¾-inch thick.
Bake the cookies for 10-12 minutes. Swap their positions in the oven after 5 minutes (moving the bottom tray to the top and the top tray to the bottom). Remove them from the oven when the edges are golden brown, and allow them to cool completely before removing them from the pan, otherwise, they will crumble.
Enjoy!

Tips and Tricks:

If using table salt, only an ⅛ of a teaspoon is needed (as opposed to a ¼ teaspoon of Himalayan salt).
For best results, a more processed creamy peanut butter is best (Jif Naturals peanut butter works perfectly).
Use a cookie scoop that holds roughly 1 ½ tablespoons of cookie dough.
Use the gram measurements for perfect results.
These cookies do not look fully baked when they are removed from the oven, but you will know they are done when the edges are golden brown -- they will finish cooking through as they cool.
Other cup for cup gluten-free flour mixes should also work.
To make these dairy-free, use vegan butter & dairy-free chocolate chips.
If using regular all-purpose flour, be sure not to over mix the cookies -- this will develop the gluten and make them a tougher texture.