Peanut Butter Cookies
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merrill says: My mother used to make these cookies regularly when I was growing up, and they continue to be the standard to which I compare all other peanut butter cookies. This recipe is adapted from one of my favorite cookbooks, The Fannie Farmer Cookbook (First Edition).
Makes about 4 dozen cookies
- 1/2 cup softened unsalted butter
- 1/2 cup creamy peanut butter (not the unsweetened kind)
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
- Heat the oven to 350 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or using a hand blender, cream together the butter and peanut butter. Beat in the two sugars until light, about 3 minutes.
- Beat in the egg and vanilla, scraping down the sides of the bowl once to make sure they're evenly incorporated. Add the salt, baking soda and flour and beat just until combined.
- Give the dough one last fold with a spatula. You can chill the dough and then roll it into balls (about 3/4-inch in diameter), or arrange heaping teaspoonfuls of the soft dough directly on parchment-lined baking sheets, spaced 2 inches apart. Use the back of a fork dipped in flour to gently flatten each cookie and make a crosshatch pattern
- Bake the cookies for about 10 minutes, until lightly golden and just firm around the edges. Let them cool on the baking sheets for a few minutes, then transfer to a baking rack to cool completely. These will keep in an airtight container for several days, but they are best while fresh!
- This recipe is a Community Pick!
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9 days ago BavarianCook
Had to write one more time - tomorrow I will bake the 4th batch of these in 2 weeks, if that tells you anything. The last time I used a slightly larger spoon to scoop the dough with and kept the baking time the same (10 min), making them wonderfully chewy and soft. I also added a few chocolate chips in the last batch. This is such a great recipe! Thank you!
9 days ago Jacqueline Ogilvie
Are these soft? I am desperately seeking a soft chewy peanut butter cookie
9 days ago merrill
Merrill is a co-founder of food52.
They're more crumbly than chewy...
9 days ago adwillis
I like to refrigerate these in ziplocks so that I'm not tempted to eat them all at once. I microwave them for about 10-12 sec to take the chill off of them and they turn out wonderfully chewy!
16 days ago BavarianCook
These cookies are amazing & so quick to make. I am normally not that into peanut butter cookies but made them for a friend and tried the batter...and then proceeded to devour 3 hot out of the oven. Delish!!!! You have converted me :)
about 1 month ago Sigita
My college age son made these this afternoon! Yum.
2 months ago ElisaLouk
Fast and easy. My niece in college LOVED these.
2 months ago merrill
Merrill is a co-founder of food52.
Happy to hear it!
3 months ago foodiefun
these are the easiest and most delish PB cookie
2 months ago merrill
Merrill is a co-founder of food52.
Glad you liked them!
5 months ago adwillis
These cookies are delicious! I used an unsweetened peanut butter for this recipe (Laura Scudder's crunchy peanut butter) and it worked wonderfully. A little dollop of vanilla ice cream on top of a cookie with a drizzle of fudge is also delicious.
8 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Sensational!! Made these last night; family gave the recipe a very enthusiastic two thumbs up. ;o)
9 months ago Suzi jacuzzi
Such a great basic delicious recipe- crispy
9 months ago Suzi jacuzzi
Such a great basic delicious recipe- crispy
9 months ago Muse
Would using Skippy Super Chunk peanut butter work, or is using any chunky peanut butter a no-no?
5 months ago adwillis
I just made these using Laura Scudder's crunchy peanut butter and it worked wonderfully. I don't know how a different brand would taste, but using chunky peanut butter worked just fine.
10 months ago Dtown Boy
Not sure if it hasn't been mentioned but, replace with Nutella and add Peanut Butter chips.
You know the results!!!!
11 months ago IyamanLove
perfect recipe. Perfect cookie. little chocolate piece in a couple was nice at the end. Thank you for the recipe.
about 1 year ago bluespike
Baked the recipe exactly as written, 2 more times since also. Such a wonderful cookie. Closed my eyes and breathed in the aroma as they were baking and felt like a kid again in the kitchen with my Mom, thank you. I've searched and tried many other recipes , this one was perfect. Just the right mix. Very glad I found the Food 52 site..........
about 1 year ago bigasiangirl
Probably the best peanut butter cookie recipe I've ever tried. This one is a keeper! I loved the crispy ends.
about 1 year ago KateC
My quest for a great peanut butter cookie recipe finally ended!
Made a batch yesterday and the cookies came out just perfect; crunchy and delicious. Thank you, Merril.
about 1 year ago merrill
Merrill is a co-founder of food52.
You're very welcome. So glad you liked them!
about 1 year ago Floobish
These cookies are fantastic. I chilled the dough for about 2 hours and it was a breeze shaping and flattening them. Really delicious! Will have to make a double batch next timr.
about 1 year ago cookinalong
I mailed these to my son in Afghanistan, and just wanted to let you know they've gotten the Marine Corps seal of approval! Thanks for sharing the recipe!
about 1 year ago merrill
Merrill is a co-founder of food52.
Wow, that's quite something!
about 1 year ago Kunst_Liebe
I'm tasting mine right now as I type this... perfect right out of the oven.
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yum! Sconegirl and I made these last night. We added 3/4 cup Heath Bar bits, 3/4 cup choco chips, and 3/4 cup crushed pretzels. Super easy and delicious recipe. Thanks, Merrill!