Classic Peanut Butter Cookies
Soft and chewy classic peanut butter cookies.
Ingredients
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup dark brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup peanut butter (crunchy or creamy)
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup peanut butter chips
- ½ cup roasted and salted peanuts, chopped optional
Instructions
- Using a mixer, beat together butter and both sugars (a paddle attachment is best for this). Beat until creamy (2-3 minutes). Add in 1 egg at a time, and continue to beat at a lower speed. Once eggs are incorporated, add in vanilla and peanut butter. Pause to scrape down the sides of the bowl with a rubber spatula when needed. Beat until well combined and creamy, set aside.
- In a smaller bowl, mix together flour, baking soda, and baking powder. Fold dry ingredients into wet until a thick dough forms. Be sure to scrape down the bottom and the sides of the bowl to ensure dry ingredients are completely mixed in the dough. Fold in peanut butter chips and peanuts. Cover dough and refrigerate for at least 3 hours (or overnight).
- Preheat your oven to 350 degrees when ready to bake.
- Using a 1.5 – 2inch ice cream scoop, or large spoon, spoon cookie dough onto a baking sheet about 2 inches apart. Using a fork, gently press down on the cookies in two directions to create a criss-cross fork pattern across the cookies. Cookies should flatten slightly, but maintain a thick shape.