Hey there!
If you are looking for an easy recipe for soft and chewy peanut butter butter cookies then you are in the right spot!
These cookies melt in your mouth and are full of rich peanut butter goodness.
And to save you some time, I’m going to skip the paragraphs of fluff and hit you with the recipe directly below.
There are of course some practical tips and info below the recipe you can browse below if you’d like. 😉
Psssst ~ Click the Orange Print Button On The Recipe Below To Send It Straight To Your Printer!
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Easy Peanut Butter Cookie Recipe
- 1 C Butter
- 1 C Smooth Peanut Butter
- 1 C Granulated White Sugar
- 1 C Brown Sugar
- 2 Large Eggs
- 4 Tbs Milk
- 2 tsp Vanilla
- 3 ½ C All Purpose Flour
- 2 tsp Baking Soda
- 1 tsp Salt
- 1/3 C Granulated White Sugar For Rolling Cookie Balls
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Preheat oven to 375°
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In a large bowl beat butters, egg, sugars, milk, and vanilla with a hand mixer until well combined
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In a medium mixing bowl lightly whisk flour, soda, and salt until well combined
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Slowly add dry ingredients to wet, mixing well with each addition
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Using a medium cookie scoop, make small round balls. Lightly hand roll each ball, and roll in a small dish filled with the remaining ⅓ C granulated sugar until the ball is evenly sugar coated
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Place on lightly greased baking sheet and bake for 10-11 Minutes
Peanut Butter Cookie Recipe Details
Gathering Your Ingredients
One of my favorite things about this recipe is that I almost always have all of the ingredients on hand!
It won’t take a special trip to the grocery store to whip these babies up.
One tip for flawless cookies is to make sure you have room temperature eggs and butter.
If you thought ahead to set these out great! If not, don’t worry.
You can soak the eggs in a bowl of warm (but not hot) water.
If you want to whip these up last minute, you can place both sticks of butter in the microwave for 15-20 seconds.
But you’ll need to babysit them!
But don’t just set the time and walk away, you’ll need to promptly stop the microwave at 5-7 second intervals to check the sticks and turn them over.
Peanut Butter Cookie Assembly Instructions
This recipe is pretty hard to screw up! (Which is another reason I love it! 😛 )
Beat the wet, whisk the dry, and then incorporate them together. That’s pretty much it!
One simple baking tip to note:
It’s completely fine to beat the wet ingredients for an extended period of time, but remember not to over mix the dough when the wet and dry have come together.
I prefer to add dry the ingredients in segments, and then stop mixing with my hand mixer when the dough starts coming together.
I often times finish mixing with a wooden spoon by hand when the dough becomes thick.
Essential Peanut Butter Cookie Supplies
After your dough comes together you’ll want to use a medium or large sized cookie scoop (like the one below) to make your balls.
This will make your cookies a uniform size and help you assemble them so much faster!
Once your balls come out of the scoop, I hand roll them a bit to ensure they are uniform and smooth and then drop them in the sugar.
Once they are well sugar coated, simply arrange 12 balls per large cookie sheet and pop them in a preheated 375 degree oven.
But be sure to bake them on a good quality baking sheet (like the one below).
The thin cheap pans don’t hold heat evenly and can cause your cookies to burn on the bottom and completely ruin the batch!
Take them out at 10-11 minutes.
At first glance they may not look done, but they are! The edges will be just set, and you’ll see the golden brown color as they cool.
When they are cooled enough to handle, I usually load up a heaping plate out for us to eat, and then ziplock bag the rest and pop them in the freezer!
(This recipe will make over 3 dozen!)
You’d never know they weren’t freshly baked as they freeze and unthaw so well.
Welp…I think that pretty much covers it! I hope you enjoy them as much as we do. 🙂
If you have a minute, rate the recipe or the pin on Pinterest!
Cheers for now my friends and happy baking!
<3 Ang
