Ultimate Peanut Butter Cookies Recipe for Perfect Dunking
This peanut butter cookies recipe creates soft, perfectly dunkable cookies that are ideal for coffee or milk.
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Baking sheets
- Parchment paper
Ingredients
For the Cookie Base
- 2 cups all-purpose flour Can substitute with gluten-free flour blend
- 1 teaspoon baking soda No substitutions recommended
- 1 teaspoon baking powder Stick with the original for best results
- 1 teaspoon kosher salt Table salt can be used if needed
- 1 cup unsalted butter Softened for easy mixing
- 1 cup light brown sugar Dark brown sugar can be used for a richer taste
- 1 cup granulated sugar Best to keep this as is
- 2 large eggs No substitutions recommended
- 1 cup creamy peanut butter Both natural and processed options work
Optional Add-Ins
- 1 cup chocolate chips For a delightful chocolate twist
- 1 cup crunchy peanut butter For added texture
- 1 cup oats For a wholesome, chewy version
Instructions
How to Make Peanut Butter Cookies
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt until well combined.
- In a separate large bowl, beat butter and sugars together until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition.
- Mix in creamy peanut butter until fully incorporated and smooth. Gradually add the dry mixture in batches, stirring until the dough is fully blended.
- Refrigerate the dough for 1 hour to prevent spreading during baking.
- Preheat oven to 350°F. Scoop tablespoon-sized portions onto lined baking sheets, leaving space in between. Create a crosshatch pattern with a fork, and bake for 15-18 minutes.
- Transfer baked cookies to a wire rack to cool completely.
Notes
Chill for at least one hour for the best texture. Optional: sprinkle sea salt on top before baking for extra flavor.