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Soft and Creamy Peanut Butter Cookies

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  • Author: Mavis Butterfield


  • 1 cup {226 grams} unsalted butter
  • 1 cup {198 grams} granulated sugar
  • 1 cup {213 grams} brown sugar
  • 1 1/2 cups {405 grams} creamy peanut butter
  • 2 eggs
  • 2 1/2 teaspoons vanilla extract
  • 2 2/3rds cups {320 grams} all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup {49 grams} granulated sugar {for rolling cookie dough balls in}


In large bowl, mix together the 1 cup granulated sugar, brown sugar, peanut butter, butter, eggs and vanilla until nice and smooth.

Mix in the flour, baking soda, baking powder and salt.

Using a 2 tablespoon cookie scoop, and drop cookie balls onto a plate of granulated sugar and roll until covered with sugar.

Evenly place cookies on a lined cookie sheet, press dough with the tines of a fork and bake at 350 for 9 – 11 minutes.

Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store in a tightly covered container.



This recipe makes about 30 cookies.

To bake cookie dough from frozen, add 1 minute to cooking time.