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Best Peanut Butter Cookies Ever - Simple, Soft, and Full of Flavor

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) packed light brown sugar
  • 3/4 cup (190 g) creamy peanut butter (not natural; use a regular stabilized brand for best texture)
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup plus 2 tablespoons (140 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • Optional: 2–3 tablespoons granulated sugar for rolling

Method
 

  1. Preheat and prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
  2. Cream the butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. This helps create that soft, tender crumb.
  3. Add peanut butter, egg, and vanilla: Mix in the peanut butter until smooth. Beat in the egg and vanilla until fully combined.
  4. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add to the wet ingredients and mix just until the flour disappears. The dough should be soft but not sticky.
  5. Shape the cookies: Scoop 1 1/2 tablespoons of dough per cookie (about a heaping tablespoon). Roll into balls. If you like a sparkly finish, roll each ball in granulated sugar.
  6. Crisscross pattern: Place dough balls on the prepared sheets, leaving about 2 inches between them. Press each ball with a fork in a crisscross pattern to flatten to about 1/2 inch thick.
  7. Bake: Bake for 9–11 minutes, until the edges are set and the centers look slightly underbaked. They’ll firm up as they cool.
  8. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temp.