Peanut Butter Cookies
Perfectly soft, chewy and loaded with peanut butter flavor — these mouthwatering cookies will be a huge hit anytime you make them.
Ingredients
- 2 sticks Butter unsalted, room temp
- 1 cup Sugar granulated
- 1 cup Brown Sugar packed
- 2 Eggs
- 1 Egg Yolk
- 2 tsp Vanilla Extract
- 18 oz Peanut Butter creamy
- 2 cups Flour all-purpose
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Peanut Butter Morsels
Equipment
- Stand Mixer
- Measuring Cups
- Measuring Spoons
- Flour Sifter
- Spatula
- Baking Pan(s)
- Cooling Rack(s)
- Cookie Scoop optional
- Parchment Paper optional
Instructions
Make the Dough
- Cream together butter and sugars until smooth
- Add eggs, yolk, and vanilla then mix until fluffy
- Stir in the peanut butter
- Sift together the flour, baking soda and salt then gradually mix into the creamed mixture
- Stir in the peanut butter morsels
Chill Time
- Cover and refrigerate the dough for at least 2 hours
- Once the dough is properly chilled, preheat the oven to 350℉ and add parchment paper to the baking sheet
Bake & Enjoy
- Use a cookie scoop or roll the dough into walnut sized balls, then place on your cool baking sheet about an inch apart
- Press a fork lightly onto the tops to slightly flatten and create that iconic crosshatch pattern
- Bake for 12-15 minutes, remove from the oven and allow to cool for 2-3 minutes
- Carefully move the slightly cooled cookies to your cooling rack and allow to fully cool before touching them
Notes
- Pro Tip: These cookies are fantastic when slightly undercooked, so try your first batch at 12 minutes even if you don't think they're fully done
- Allergen Warnings: Contains Milk, Eggs, Peanuts, Wheat (Gluten). May contain soy depending on brand of morsels used.
- Dietary Suitability: Vegetarian-friendly
- Storage & Shelf Life: Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 10 days or freeze for up to 3 months. Best flavor and texture within the first 2–3 days.