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And I have shared tons of different peanut butter cookie recipes over the years. In spite of all those epic cookie recipes, I didn’t have one for a classic chewy peanut butter cookie recipe. One that is thin, with crispy edges and super soft chewy centers. You don’t need any special ingredients and this recipe takes less than 30 minutes from to make start to finish. This recipe has been tested and perfected with regular store bought peanut butter.

We combine the dry ingredients and beat together the wet ingredients, and then beat to combine the two until smooth. Scoop them with a large sized cookie scoop and place them on a cookie sheet with parchment paper or a silicone baking mat. This peanut butter cookie recipe is an excellent make ahead cookie — perfect for a Christmas Cookie Exchange! They are best in the first few days, but stay delicious if you use the old school bread trick to keep baked goods fresh. Replace the slice of bread every couple of days, as needed. Since my daughters have been born, this has become their FAVORITE cookie I make, and that is really saying something!

Just look at all those raving comments below, I promise you have to try this Peanut Butter Cookie recipe. Line two baking sheets with parchment paper. Combine the flour, baking soda and salt in a medium bowl. In the bowl of a stand mixer, beat the peanut butter, butter and both sugars, until light and fluffy.

Add in the egg and vanilla. Gradually add in the flour mixture on low speed. For a sparkle look, I like to sprinkle the tops of the dough with extra granulated sugar — but it’s totally optional. Bake for 10 to 12 minutes, or until edges are slightly browned, and remove from oven. 2018 to include new photos and a video. The original recipe is still the same! I’ll be making these again a d again.