Hey y’all! It’s Austin here from Beyond the Bayou. These peanut butter cookies take me right back to my childhood. Every time my granny came to visit, she’d make a fresh batch of her famous peanut butter cookies. The whole house would be filled with that incredible nutty aroma.
We, kids, could never resist snatching a few rights off the cooling racks when Granny wasn’t looking!
Nowadays, whipping up a batch of peanut butter cookies is one of my favorite ways to relive those cherished memories with my favorite drinks. This recipe stays true to Granny’s original, using just a handful of simple ingredients.
The result is an iconic cookie – crispy edges, soft centers, and buckets of pure peanut butter flavor in every bite. Baking has never tasted so nostalgic!
What’s so Special About This Recipe?
- Freezes Easily: I usually keep a bag of this cookie dough (shaped into balls) in my freezer!
- Fast Chilling: Only takes 75 minutes!
- Extra Soft: If you prefer crispy cookies, this isn’t the recipe for you! These cookies are meant to be melt-in-your-mouth soft.
- Amazing Flavor: We use real, creamy, rich butter (no shortening) for the best flavor and texture!
- Make Ahead: You can prepare the dough ahead of time—just cover and chill for up to 2 days.
Peanut Butter Cookies Recipe
Equipment
- Medium bowl
- Hand mixer or stand mixer with paddle attachment
- Parchment paper or silicone baking mats
- Fork
- Wire rack
Ingredients
- 1 and 1/3 cups 170g all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
- 1/2 cup 100g packed light or dark brown sugar
- 1/4 cup 50g granulated sugar, plus 1/2 cup (100g) for rolling
- 1 large egg at room temperature
- 3/4 cup about 185g creamy peanut butter
- 1 teaspoon pure vanilla extract
Instructions
- Whisk the flour, baking soda, and salt in a medium bowl. Set aside.
- In a mixer, beat the butter on high for 1 minute until creamy. Add brown sugar and 1/4 cup granulated sugar, beat on medium-high for 2 minutes until smooth.
- Add the egg, mix for 1 minute, then add peanut butter and vanilla, beating until combined.
- On low speed, add the dry ingredients to the wet mixture, mixing until combined. Chill the dough for 1–2 hours.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment or silicone mats.
- Roll dough into balls, coat with remaining sugar, place on baking sheets 2 inches apart. Make criss-cross indents with a fork.
- Bake for 11–12 minutes until edges are lightly browned. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Store cookies at room temperature for up to 1 week.
Nutrition
Tips You Must Be Mindful About!
- Baking: Bake the cookies until the edges start to change color. They will continue to bake from internal heat after being removed from the oven.
- Measuring Flour: Measure flour correctly to avoid adding too much. Using a scale is best. If you don’t have one, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife.
- Cooling: The cookies will be very soft right out of the oven. Let them rest on the baking sheets before transferring them to a wire rack. Once cooled, they will be firm and delicious.
- Storage: Store the cookies in an airtight container for up to a week for a tasty treat anytime.
What to Serve with Peanut Butter Cookies?
Howdy! I’m Austin Carter, a photographer who loves to cook. During the day, I take pictures, but at night, I dive into the world of flavors and recipes. You’ll often find me experimenting in the kitchen, blending flavors, and creating delightful concoctions. I run the “Beyond the Bayou Blog,” where I share easy and tasty recipes every day.
My blog focuses on cooking, bringing you simple and delicious meals. From quick dinners to special treats, each recipe is made with care and shared with joy.
Come join me in the kitchen through “Beyond the Bayou Blog,” where cooking is simple, fun, and full of flavor. Let’s enjoy the tasty side of life together!
