Ready to make some seriously awesome Peanut Butter Cookies? It’s so easy, you can toss these babies together on a whim. Imagine biting into a super soft, nut-buttery cookie with just a touch of sweet toffee—yum! These cookies are no joke: thick, pillowy, and just bursting with that rich peanut butter goodness. Get your milk ready, ’cause you’re gonna need it!

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 30-40 depending on size

Ingredients:

2 1/4 C. all-purpose flour

1/4 tsp. salt

1 tsp. baking soda

2 sticks of butter, softened

1 C. packed brown sugar

2 eggs

1 C. peanut butter, creamy or chunky

2 tsp. vanilla extract

What to do:

Preheat oven to 350 degrees.

Combine flour, baking soda and salt set aside.

In a large bowl, mix together the butter, sugars, eggs, peanut butter, and vanilla. Beat with a hand mixer or your stand mixer on medium speed until creamy and combined.

Gradually add the flour to the creamed mixture, beating on low speed until just combined. Using a cookie scoop, I use #40, place the cookies about two inches apart on the prepared baking sheets. Criss-cross your dough with a fork (if sticky, dip the fork in flour or water); these cookies don’t spread very much. Bake for 10-12 minutes, or just until the edges start to brown. They will look like they are not done, but they are. Be careful not to overcook. Remove from the oven and let the cookies cool on a wire rack.

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