• Antoinette

It's Peanut Butter Time!

Big and Soft Peanut Butter Cookies


2 and 1/2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup butter, room temp.

1 cup granulated sugar, plus more for rolling

3/4 cup light brown sugar, packed

2 large eggs, room temperature

2 cups creamy peanut butter (I prefer Jif)

1 1/2 tsp. pure vanilla extract


Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the butter and both sugars together on medium speed until smooth. Then add the eggs and beat on high until combined, scraping down the sides and bottom of the bowl as needed. Add in the peanut butter and vanilla and then beat on medium to high speed until well combined.

Add the dry ingredients to the wet ingredients and then mix on low speed for about 1-2 minutes or until combined. Cover and chill the dough for at least 1/2 hour to 1 hour in the refrigerator before baking.

Roll cookie dough into balls (about one and a half tbsp.) of dough per cookie, and then roll the balls in the remaining granulated sugar. Use a fork to make a crisscross indent on top of each. Bake each batch for 12-15 minutes or until lightly browned on the sides. The centers will be soft.

Remove from the oven and allow to cool for at least 5 mins. before transferring to a wire rack to cool completely.

Enjoy! 😉

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