Peanut Butter Cookies
Prep time
Cook time
Total time
Preheat oven to 350°F
all ingredients at room temperature
Serves: 24
  • Unsalted Butter 16 Tablespoons (226g)
  • Light or Dark Brown Sugar 1 cup (210g)
  • Granulated Sugar ¾ cup (150g)
  • Creamy Peanut Butter (or chunky) 1 cup (240g)
  • Eggs Large 2 (100g)
  • Vanilla Extract 2 teaspoons (10ml)
  • All Purpose Flour 2 cups (260g)
  • Baking Soda 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  1. Cream the butter and peanut butter and both sugars until light and fluffy. (About 4-5 minutes)
  2. Combine the eggs and vanilla extract together and slowly add to the creaming butter mixture on medium speed while making sure to mix well in between additions.
  3. Stop the mixer every so often and scrape the sides and bottom of the bowl to incorporate well.
  4. Sift the flour and baking soda and salt together, then add to the mixer all at once and mix on low speed just until combined and scrape the bottom and sides again for uniform mixing.
  5. With a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 3 inches apart.
  6. Bake in preheated 350° F oven for approximately 15 minutes or until golden browned
[b]Store cookies at room temperature in an airtight container for up to 2 weeks, they will stale before they go bad.
Recipe by Gretchen's Bakery at