Classic Peanut Butter Cookies

Classic Peanut Butter Cookies


  • One cup of butter without salt
  • One cup of crunchy peanut butter
  • One cup of powdered sugar
  • One cup of dense brown sugar
  • Two big eggs
  • 2 and a half cups all-purpose flour
  • 1/2 tsp baking soda
  • One tsp baking powder
  • Half a teaspoon of salt


  1. In a large bowl, use an electric mixer to cream butter, peanut butter, white sugar, and brown sugar until smooth. cream in eggs.
  2. Sift flour, baking soda, baking powder, and salt into a separate bowl; stir into butter mixture until dough is just combined. Chill cookie dough in the refrigerator for 1 hour to make it easier to work with.
  3. Preheat the oven to 375 degrees F (190 degrees C).
  4. Roll dough into 1-inch balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball with a fork, making a crisscross pattern
  5. Bake in the preheated oven until edges are golden, about 7 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.
  6. In a another bowl, sift together flour, baking powder, baking soda, and salt. Add to butter mixture and stir until dough is just mixed. To make cookie dough simpler to work with, refrigerate it for one hour.

Set the oven’s temperature to 375°F, or 190°C.

Form dough into 1-inch balls and arrange on ungreased baking pans, 2 inches apart. Using a fork, flatten each ball into a crosshatch pattern.

Bake for 7 to 10 minutes, or until the edges are golden, in a preheated oven. Let cool for a little while on the baking sheets, then transfer to a wire rack to finish cooling.


Peanut Butter Cookie Storage Tips

After the peanut butter cookies have cooled fully, transfer them to a jar or airtight container. Keep chilled for a maximum of five days.


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