By Becky Hardin
Published Oct 7, 2019
These peanut butter cookies are just like Mom used to make! Quick and easy to make, these cookies are ready to eat in 20 minutes. This is the best peanut butter cookie recipe, and the only one you will need!
How to Make Mom’s Peanut Butter Cookies
- Heat oven to 350°F and line 2 large baking sheets with parchment paper. (If not using parchment, do NOT grease the baking sheets.)
- In the bowl of an electric mixer, add butter and peanut butter. Beat on medium speed 2 minutes until completely incorporated.
- Add the brown and granulated sugars and beat an additional 2-3 minutes or until smooth, creamy and paler in color.
- Add the egg and vanilla and beat another 1 minute.
- In another large mixing bowl, whisk together flour, ½ teaspoon baking soda, table salt, sea salt and cinnamon.
- Add the flour mixture to the butter mixture and turn the mixer to low speed. Mix until the flour is almost incorporated. There should be just a little flour visible.
- Remove the mixing bowl from the mixer and add the peanut butter chips, if using.
- Stir the dough gently just until all flour is incorporated.
- Use an 1.5” scoop to scoop balls onto the baking sheet 2-inches apart. (If you don’t have a cookie scoop – use about 1½ tablespoons of dough per cookie and roll the dough into balls.)
- Lightly sprinkle the cookies with powdered sugar.
- To put fork marks into the cookies, gently press the fork onto the cookie dough – being sure to crisscross the fork to get that traditional “peanut butter cookie” appearance.
- Bake 9-10 minutes at 350°F or until the edges of the cookies are set.
- Transfer the cookies to a cooling rack and…
- Enjoy!
Peanut butter cookies with brown sugar
This cookies are beautifully rich and flavorful, and that’s partly down to the fact that there’s brown sugar in the dough. Brown sugar contains more molasses than white, which results in a deeper flavor. But it’s not just the flavor, the brown sugar also helps to create a thicker cake like cookie.
How do you know when the cookies are baked?
Because of the peanut butter in the cookies, it can be a bit tricky to tell when the cookies are done. Check the edge of the cookies, the should be set and light brown. You may need to take them out of the oven quickly for a closer look and check they are done.
What’s the best peanut butter to use in these cookies?
I prefer to use creamy peanut butter in my cookies, but if you like, you can use crunchy – it’s a preference thing!
Natural peanut butter is often unsalted, so if you use that, you may need to add additional salt the recipe. If you use natural peanut butter, the cookies tend to spread out more and become slightly crisper and less chewy and cake like.
National peanut butter cookie day!
Now obviously these cookies are to be enjoyed all year long, but you for sure need to bookmark this recipe to make on June 12 – NATIONAL PEANUT BUTTER COOKIE DAY!
Top Tips to Make Mon’s Peanut Butter Cookies Recipe
- Cook the cookies in a pre-heated oven for the best results.
- Press the cookies down with a fork on the baking tray – this gives the traditional marks but also helps the cookies to cook more evenly.
- These cookies freeze beautifully and are actually pretty tasty eaten frozen!
- Keep in an airtight container up to 4 days (if they last that long).
Be sure to check out these other yummy cookie recipes!
- Loaded Chocolate Chip Giant Cookies Recipe
- BEST Chocolate Chip Cookies
- Chocolate Chip Peanut Butter Blondies
- Gluten Free Chocolate Chip Cookies Recipe (Soft and Chewy!)
- Applesauce Chocolate Chip Cookies
- Soft Molasses Cookies
- Best M&M Cookies!
- Mom’s Snickerdoodle Recipe
Ingredients1x2x3x
- ▢ ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ▢ ½ cup creamy peanut butter 135 grams
- ▢ ½ cup dark brown sugar 107 grams
- ▢ ½ cup granulated sugar 100 grams
- ▢ 1 large egg 50 grams, room temperature and lightly beaten
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 1¼ cups all-purpose flour 150 grams
- ▢ ½ teaspoon baking soda 3 grams
- ▢ ¾ teaspoon kosher salt
- ▢ 1 teaspoon ground cinnamon 3 grams
- ▢ 1 cup peanut butter baking chips 170 grams, optional
- ▢ ¼ cup powdered sugar 28 grams, for topping
Video
Instructions
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper. (If not using parchment, do NOT grease the baking sheets.)
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together on medium speed until completely incorporated, about 2 minutes. ½ cup unsalted butter, ½ cup creamy peanut butter
- Add the brown and granulated sugars and cream until smooth, creamy, and pale in color, about 2-3 minutes. ½ cup dark brown sugar, ½ cup granulated sugar
- Add the egg and vanilla and beat another 1 minute. 1 large egg, 1 teaspoon pure vanilla extract
- In another large mixing bowl, whisk the flour, baking soda, salt, and cinnamon together. 1¼ cups all-purpose flour, ½ teaspoon baking soda, ¾ teaspoon kosher salt, 1 teaspoon ground cinnamon
- Add the flour mixture to the butter mixture and turn the mixer to low speed. Mix until the flour is almost incorporated. There should be just a little flour visible.
- Remove the mixing bowl from the mixer and fold in the peanut butter chips, if using. 1 cup peanut butter baking chips
- Stir the dough gently just until all flour is incorporated.
- Use a 1½-inch cookie scoop to scoop balls onto the baking sheet 2 inches apart. (If you don’t have a cookie scoop – use about 1½ tablespoons of dough per cookie and roll the dough into balls.)
- Lightly sprinkle the cookies with powdered sugar. ¼ cup powdered sugar
- To put fork marks into the cookies, gently press the fork onto the cookie dough – being sure to crisscross the fork to get that traditional “peanut butter cookie” appearance.
- Bake 9-10 minutes, or until the edges of the cookies are set.
- Transfer the cookies to a cooling rack to cool to room temperature.
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Stand Mixer
- Cookie Portion Scoop
Becky’s Tips
- Cook the cookies in a pre-heated oven for the best results.
- Press the cookies down with a fork on the baking tray - this gives the traditional marks but also helps the cookies to cook more evenly.
- These cookies freeze beautifully and are actually pretty tasty eaten frozen!
Nutrition information is automatically calculated, so should only be used as an approximation.
Mom’s Peanut Butter Cookies Recipe
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Stand Mixer
- Cookie Portion Scoop
Ingredients
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ½ cup creamy peanut butter 135 grams
- ½ cup dark brown sugar 107 grams
- ½ cup granulated sugar 100 grams
- 1 large egg 50 grams, room temperature and lightly beaten
- 1 teaspoon pure vanilla extract 4 grams
- 1¼ cups all-purpose flour 150 grams
- ½ teaspoon baking soda 3 grams
- ¾ teaspoon kosher salt
- 1 teaspoon ground cinnamon 3 grams
- 1 cup peanut butter baking chips 170 grams, optional
- ¼ cup powdered sugar 28 grams, for topping
Instructions
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper. (If not using parchment, do NOT grease the baking sheets.)
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together on medium speed until completely incorporated, about 2 minutes. ½ cup unsalted butter, ½ cup creamy peanut butter
- Add the brown and granulated sugars and cream until smooth, creamy, and pale in color, about 2-3 minutes. ½ cup dark brown sugar, ½ cup granulated sugar
- Add the egg and vanilla and beat another 1 minute. 1 large egg, 1 teaspoon pure vanilla extract
- In another large mixing bowl, whisk the flour, baking soda, salt, and cinnamon together. 1¼ cups all-purpose flour, ½ teaspoon baking soda, ¾ teaspoon kosher salt, 1 teaspoon ground cinnamon
- Add the flour mixture to the butter mixture and turn the mixer to low speed. Mix until the flour is almost incorporated. There should be just a little flour visible.
- Remove the mixing bowl from the mixer and fold in the peanut butter chips, if using. 1 cup peanut butter baking chips
- Stir the dough gently just until all flour is incorporated.
- Use a 1½-inch cookie scoop to scoop balls onto the baking sheet 2 inches apart. (If you don’t have a cookie scoop – use about 1½ tablespoons of dough per cookie and roll the dough into balls.)
- Lightly sprinkle the cookies with powdered sugar. ¼ cup powdered sugar
- To put fork marks into the cookies, gently press the fork onto the cookie dough – being sure to crisscross the fork to get that traditional “peanut butter cookie” appearance.
- Bake 9-10 minutes, or until the edges of the cookies are set.
- Transfer the cookies to a cooling rack to cool to room temperature.
Video
Notes
- Cook the cookies in a pre-heated oven for the best results.
- Press the cookies down with a fork on the baking tray - this gives the traditional marks but also helps the cookies to cook more evenly.
- These cookies freeze beautifully and are actually pretty tasty eaten frozen!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
