Classic peanut butter cookies. Soft and full of peanut butter flavor, rolled in sugar and pressed down with that iconic fork criss-cross on top. Nothing fancy, nothing crazy….just good ‘ol peanut butter cookies.
Peanut butter cookies seem to be a favorite of almost every man I know. Is it a guy thing?! I don’t know. But these are a favorite of several of my guy friends and when my buddy agreed to dog-sit my little Jack Jack while I was out of town, I knew I had to whip him up a batch of his favorite cookies!
I love this peanut butter cookie recipe because they bake up super SOFT, yet not under done or doughy in the middle. These cookies do not have any crunch to them…wait for that recipe because I will need to make those for my dad (who only likes SUPER crunchy cookies). So if you like super soft peanut butter cookies, then this recipe is what you want!
These cookies are SUPER easy to make….so no excuses! And no dough chilling required either. Scoop standard sized cookie dough balls:
And then drops those balls in sugar!!
Use a fork to add the hash marks in each direction and then you are ready to bake!
Peanut Butter Cookies
Print RecipeIngredients
- 6 tablespoons unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 egg, room temperature
- 2 teaspoons vanilla extract (I used Rodelle Gourmet Vanilla)
- 3/4 cup creamy peanut butter
- 1-1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon nutmeg
- 3/4 teaspoon baking soda
- 1 teaspoon cornstarch
- TOPPING:
- 1/4 cup white granulated sugar
Instructions
Preheat oven to 350-degrees. Line two baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and the sugar and mix-on medium speed until fluffy. Add the egg and mix until incorporated. Add in the vanilla extract and peanut butter and mix thoroughly. Change the mixer to low speed and add the flour, salt, nutmeg, baking soda and cornstarch. Mix until barely combined.
Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are incorporated. Use a standard sized cookie scoop to scoop cookie dough balls. Add the sugar topping to a small bowl and roll each cookie dough ball in the sugar, coating each dough ball completely. Place the dough balls on the prepared cookie sheet.
Use a fork to gently press the cookie dough ball down, indenting it with the fork in one direction, before pressing down again in the opposition direction (creating a criss-cross hash mark design).
Bake cookies in 350-degree oven for 7-minutes. Remove cookies from the oven and let cookies set on the cookie sheet for 10-minutes before transferring to wire rack to finish cooling.
Notes
Cookies will stay fresh for a week when stored in an airtight container at room temperature.
Fresh from the oven….so light and puffy!
Enjoy!! If you make these, please come back and let me know what you think!
XOXO,
Kelly
6 Comments
Laura
November 18, 2019 at 12:20 PMKelly, you know I love anything peanut butter. Anything at all! So these are totally on my list! They look so perfect!
Kelly
November 25, 2019 at 7:42 AMThanks Laura!!
Katherine | Love In My Oven
November 18, 2019 at 2:45 PMYou really can’t go wrong with peanut butter cookies, Kelly! Always a classic and always delicious. I could go for a few of these right now! XO
Kelly
November 25, 2019 at 7:42 AMThanks Katherine! I love a great classic cookie! Have a great week!
Maria | kitchenathoskins
November 18, 2019 at 7:31 PMThese cookies look so soft Kelly!!! Can’t go wrong with a buttery, nutty, tender cookie…YUM 🙂
Kelly
November 25, 2019 at 7:43 AMThanks Maria! These cookies quickly disappeared!!