Peanut Butter Cookies

Soy-free option

These classic cookies are soft, chewy and loaded with peanut butter. Be prepared to make a second batch, as these cookies are always quick to be eaten.

Peanut butter cookies are a beloved classic in the world of baking. These delightful treats are known for their rich, nutty flavor and irresistible crumbly texture. Whether enjoyed with a glass of cold milk or as an indulgent snack, peanut butter cookies have a special place in the hearts of many.

The key to a perfect peanut butter cookie lies in the balance of ingredients. Creamy no-stir peanut butter lends its distinct flavor and creamy consistency to the dough, creating that signature taste. A combination of all-purpose flour, baking powder, and baking soda provides the structure and rise, while salt enhances the overall flavor profile.

The process of making peanut butter cookies is relatively simple. After mixing the wet and dry ingredients together, you roll the dough into small balls and flatten them with a fork, creating the classic crisscross pattern on the cookies. A brief stint in the oven results in cookies that are slightly soft and chewy on the inside, with a delightful golden-brown crust on the outside.

Peanut butter cookies are not only delicious but also versatile. You can customize them by adding chocolate chips, chopped nuts, or even a drizzle of chocolate ganache for extra indulgence. Whether enjoyed warm out of the oven or stored for later, peanut butter cookies are a timeless treat that brings comfort and satisfaction with every bite.

PREP TIME: 20 minutes

COOK TIME: 8 minutes

YIELD: 2½ to 3 dozen cookies

INGREDIENTS:

• 1¾ cups (218 g) all-purpose flour (spooned and leveled or weighed)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (1 stick [113 g]) vegan butter, at room temperature (soy-free if needed)
• ½ cup (100 g) granulated sugar
• ½ cup (110 g) packed light brown sugar
• ¾ cup (194 g) creamy no-stir peanut butter (soy-free if needed)
• ¼ cup (60 ml) nondairy milk (soy-free if needed)
• 1 tbsp (15 ml) pure vanilla extract

INSTRUCTIONS:

1. Preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper and set aside.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Beat with a hand mixer or the stand mixer until light and fluffy, about 2 minutes, scraping the sides as needed.
4. Add the peanut butter, milk, and vanilla to the butter mixture. Beat again until combined, about 30 seconds.
5. Add the flour mixture to the butter mixture and mix until just combined.
6. Roll about 1½ tablespoons (25 g) of dough into balls. Place on the prepared baking sheets, leaving 2 inches (5 cm) in between the balls of dough.
7. Using a fork, make crisscross marks across each cookie, flattening them slightly in the process.
8. Bake for 7 to 9 minutes. The cookies may look a little underdone, but they will firm up as they cool—you don’t want to overbake them.
9. Remove from the oven and allow to cool on the baking sheets before serving.