Mom's Peanut Butter Cookies Recipe
Servings: 24 cookies
Calories: 170kcal
These peanut butter cookies are just like Mom used to make! Quick and easy to make, these cookies are ready to eat in 20 minutes. This is the best peanut butter cookie recipe, and the only one you will need!
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Equipment
- Kitchen Scale (optional)
Ingredients
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ½ cup creamy peanut butter 135 grams
- ½ cup dark brown sugar 107 grams
- ½ cup granulated sugar 100 grams
- 1 large egg 50 grams, room temperature and lightly beaten
- 1 teaspoon pure vanilla extract 4 grams
- 1¼ cups all-purpose flour 150 grams
- ½ teaspoon baking soda 3 grams
- ¾ teaspoon kosher salt
- 1 teaspoon ground cinnamon 3 grams
- 1 cup peanut butter baking chips 170 grams, optional
- ¼ cup powdered sugar 28 grams, for topping
Instructions
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper. (If not using parchment, do NOT grease the baking sheets.)
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together on medium speed until completely incorporated, about 2 minutes.½ cup unsalted butter, ½ cup creamy peanut butter
- Add the brown and granulated sugars and cream until smooth, creamy, and pale in color, about 2-3 minutes.½ cup dark brown sugar, ½ cup granulated sugar
- Add the egg and vanilla and beat another 1 minute.1 large egg, 1 teaspoon pure vanilla extract
- In another large mixing bowl, whisk the flour, baking soda, salt, and cinnamon together.1¼ cups all-purpose flour, ½ teaspoon baking soda, ¾ teaspoon kosher salt, 1 teaspoon ground cinnamon
- Add the flour mixture to the butter mixture and turn the mixer to low speed. Mix until the flour is almost incorporated. There should be just a little flour visible.
- Remove the mixing bowl from the mixer and fold in the peanut butter chips, if using.1 cup peanut butter baking chips
- Stir the dough gently just until all flour is incorporated.
- Use a 1½-inch cookie scoop to scoop balls onto the baking sheet 2 inches apart. (If you don’t have a cookie scoop – use about 1½ tablespoons of dough per cookie and roll the dough into balls.)
- Lightly sprinkle the cookies with powdered sugar.¼ cup powdered sugar
- To put fork marks into the cookies, gently press the fork onto the cookie dough – being sure to crisscross the fork to get that traditional “peanut butter cookie” appearance.
- Bake 9-10 minutes, or until the edges of the cookies are set.
- Transfer the cookies to a cooling rack to cool to room temperature.
Video
Notes
- Cook the cookies in a pre-heated oven for the best results.
- Press the cookies down with a fork on the baking tray - this gives the traditional marks but also helps the cookies to cook more evenly.
- These cookies freeze beautifully and are actually pretty tasty eaten frozen!
Nutrition
Serving: 1cookie | Calories: 170kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 138mg | Potassium: 48mg | Fiber: 1g | Sugar: 13g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg