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Peanut Butter Cookies

 1 cup Peanut butter Creamy, or crunchy
 ½ cup Unsalted butterSoftened
 ½ cup Sugar
 ½ cup Dark brown sugarPacked
 1 Egg
 1 tbsp Vanilla extract
 1 ½ cups Flour
 Baking soda
 ½ tsp Salt

Preheat the oven to 350 F. Line 2 baking pans with parchment paper, if desired.


In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy best if using a stand mixer or hand mixer. Add the egg and vanilla extract and continue to mix until well combined.


In a small mixing bowl, whisk together the flour, baking soda and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.


Using a cookie dough scooper or making the dough into 1 inch balls. Roll in white granulated sugar if you desire and place on to baking sheet. Gently press the cookie to about 1/2 inch.


Bake for 8-9 minutes. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.


These keep well for a couple of days in an airtight container.

Recipe notes

I prefer to use crunchy peanut butter. I like the texture it gives the cookie


Unsalted butter allows you to control the amount of salt. If you’re using a natural Peanut butter, it may have less salt. So you’ll need to add a bit more salt.


If you don’t have a cookie dough scooper, you can use spoons. I have several sizes to keep the cookies the same size and shape.