These Peanut Butter Cookies are big, soft cookies, perfect for lunch boxes.
Peanut Butter Cookies
Using all brown sugar in these cookies makes them incredibly soft. The edges are crispy when first baked but soften as they sit even in an airtight container. These are really good big peanut butter cookies. Whenever I make Peanut Butter Cookies I always think of my best friend since the 7th grade, my partner in crime as my mother would say. They are her favorites.
Take these cookies to another level by dipping half of them in chocolate! Wait there’s more, sprinkle cut up Reese’s Peanut butter cups on top. I’ll share that recipe with you soon….
- 2 cups brown sugar
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar, or more as needed for flattening the cookies
- Beat the brown sugar, butter, and peanut butter with the paddle attachment of a stand mixer until light and fluffy. Add the egg, vanilla, and almond extract and beat to combine. Add the flour, baking soda, and salt, and stir just until combined.
- Heat the oven to 350°F.
- Using a medium scoop place the dough on a greased baking sheet. Dip a fork in the granulated sugar and make a crisscross mark on the top of the cookie to slightly flatten it.
- Bake until the cookies are firm and their edges are golden brown, about 15 minutes. Let cool for 5 minutes on the cookie sheets, then transfer the cookies to a wire rack. Repeat with the remaining dough.
- Store in an airtight container if not eating right away.
Maybe you’d like this recipe for Brown Sugar Oatmeal Cookies?
Or maybe some Praline Cookies – no baking required!