Peanut Butter Cookies

Peanut Butter Cookies

0 reviews
READY IN 2 hours and 12 min.
PREP TIME 2 hours
COOK TIME 12 minutes
SERVINGS 30 cookies

You have been craving for anything peanut butter? You just found the perfect recipe. This is very easy and even the kids always join me in baking this cookie recipe. The cookie dough batter can be kept inside the refrigerator for 1 to 2 months. For a longer shelf life, store the unbaked cookie dough inside the freezer. Make sure to thaw the cookie batter before baking. 

I use the smooth and creamy peanut butter. You have the option to use the crunchy peanut butter variety. I bought the peanut butter in a local food grocery which sells delicious and all-natural peanut butter. They sell this variety at a cheaper price but of a very good quality. I just love going to local food stores. I could always get a stash of locally made foods, most are vegetables that are organically-grown. 

The use of brown sugar just gives this recipe a more robust aroma and complements the peanut butter very well.

Oh in case you were wondering, what is that red cookie in the photo, well that is a red velvet crinkle to be uploaded soon in this blog. So make sure you follow us to keep yourself posted on more recipes. The quarantine has been bringing the best in us at home, (well at least for baking and cooking).  Many have been channeling their inner Julia Child, Martha Stewart and Jamie Oliver... haha!

Stay safe and enjoy your quality time with your family.


  • 3/4 cup smooth and creamy peanut butter
  • 1/2 cup brown sugar (packed)
  • 1/4 cup white sugar
  • 1/2 cup softened butter (unsalted)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • sugar for sprinkling (as needed)


  • 1In a bowl cream the sugars, butter, peanut butter and eggs in medium speed. Add in the vanilla extract. Set aside.
  • 2Sift together the flour, baking soda, baking powder and salt.
  • 3Add in the dry ingredients to the peanut butter mixture. Mix on low speed for 1 minute.
  • 4Chill the cookie dough for at least 2 hours inside the refrigerator.
  • 5Mold the cookie dough into 1-inch size balls. Flatten slightly with a fork.
  • 6Bake at a 350 degree preheated oven for 12-15 minutes. Do not over bake. Let cool on wire racks and sprinkle with sugar.