Peanut Butter Cookies

Old-fashioned and irresistible is what comes to mind when eating a peanut butter cookie. They have a great balance of sweet to salt and crispy to tender texture. These golden-blonde peanut butter cookies are the perfect after school treat.

Yield: 20-22 cookies


  • 1 1/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg, whole
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°F. Lightly grease or line a cookie sheet with parchment paper. Set aside.
  2. Sift together the flour, salt, baking soda, and baking powder. Set aside.
  3. In an electric mixer fitted with the paddle attachment, add the butter, peanut butter, granulated sugar and brown sugar. Cream on medium speed until fluffy, about 2 minutes.
  4. Add the eggs and vanilla and beat to incorporate, scraping down bowl and beating again to insure all ingredients are incorporated and not lumpy.
  5. Add sifted ingredients and mix on low speed until incorporated.
  6. Scoop and roll 1 ounce (2 tablespoons) balls of cookie dough in granulated sugar. Place on cookie sheet, leaving 2” between them.
  7. Use a fork to flatten each cookie to about ½ inch thick, making a cross-hatch design on top.
  8. Bake at 350 degrees for 12-15 minutes, until they are barely golden brown around edges; the tops won’t have browned. Remove from oven and cool on the cookie sheet.