Peanut Butter Cookies
Make the best Peanut Butter Cookies with this simple recipe for soft, chewy, and perfectly crisscrossed cookies every time.
Servings: 26 cookies
Ingredients
- ¼ cup unsalted butter room temperature
- ¼ cup shortening
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, add butter, shortening, and sugars. Use an electric mixer on low for about 30 seconds, then increase to medium speed for 1-2 minutes until fully combined.¼ cup unsalted butter, ¼ cup shortening, ½ cup granulated sugar, ½ cup brown sugar
- Add peanut butter and mix on low speed until combined.½ cup creamy peanut butter
- Add the egg and vanilla extract and mix again on low speed until just combined.1 large egg, 1 ½ teaspoons vanilla extract
- Add flour, baking soda, and salt. Stir by hand with a wooden spoon until no streaks of flour remain.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Roll dough into 1-tablespoon balls and place 2 inches apart on the prepared baking sheets. Use a fork to gently press a crisscross pattern on each cookie.
- Bake one sheet at a time on the middle rack for 10 minutes. Allow cookies to rest on the sheet for 5 minutes before transferring to a cooling rack.
Notes
🥡 STORAGE: Store cookies in an airtight container at room temperature for up to 5 days.
Keep away from direct sunlight or heat to maintain softness.
♨️ REHEATING: Microwave each cookie for about 5-8 seconds for a fresh-from-the-oven feel.
For larger batches, warm on a baking sheet at 300°F for 3-5 minutes.
❄️ FREEZING: Freeze baked cookies in a freezer-safe bag for up to 3 months.
Thaw at room temperature before serving.
💡 TIPS FOR BEST RESULTS: Use room-temperature butter, shortening, and eggs for even mixing.
If the butter is too cold, mix for a longer period; if it's too warm, chill it briefly before using.
Hand-stirring the dry ingredients prevents overmixing and keeps the cookies soft.
Cookies may appear slightly underbaked when removed from the oven, but they will firm up as they cool.
For a defined crisscross pattern, gently re-press fork marks after the first indentation.
🍳 ALTERNATE COOKING METHODS: Air fryer: Bake cookies at 320°F for 6-7 minutes, checking after 5 minutes.
Convection oven: Reduce the temperature to 325°F and bake for about 8 minutes.
♻️ LEFTOVERS: Enjoy leftovers as-is or crumble them into ice cream or yogurt.
Sandwich two cookies with frosting or ice cream for a quick dessert.
📝 NOTES: Rolling the dough balls in granulated sugar before baking creates a sweet, sparkly finish.
For chewier cookies, use ¾ cup brown sugar and ¼ cup granulated sugar.
Avoid using natural peanut butter with visible oil separation for best texture.
Nutrition
Serving: 1cookie | Calories: 123kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 12mg | Sodium: 113mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 65IU | Calcium: 9mg | Iron: 0.5mg
