The Best Peanut Butter Cookies
These Peanut Butter Cookies are soft, chewy, buttery, and packed with classic peanut butter flavor. They're rolled in turbinado sugar before baking for crisp, sparkly edges and finished with flaky sea salt for the perfect sweet-and-salty bite. These big bakery-style cookies are easy to make with no chilling required and can be dipped in chocolate for an extra-special finish.
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Servings: 20 cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- ⅔ cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ cup turbinado sugar for rolling
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper. Place the turbinado sugar in a shallow bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat together the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until fully incorporated.
- Add the flour, cornstarch, baking soda, and kosher salt. Mix on low speed just until no dry streaks remain. Do not overmix.
- Using a large cookie scoop, about 3 tablespoons per cookie, portion the dough. Roll each dough ball in the turbinado sugar until evenly coated.
- Place the cookies on the prepared baking sheets, leaving about 2½ inches between each cookie. There is no need to flatten the dough.
- Bake for 10–11 minutes, or until the edges are lightly golden and the centers still appear slightly underbaked.
- Immediately sprinkle the warm cookies with flaky sea salt.
- Allow the cookies to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- The cornstarch helps keep these cookies soft and chewy while allowing them to spread into beautiful bakery-style cookies.
- Room-temperature butter and eggs help the dough mix evenly.
- Do not overmix once the flour is added.
- The cookies should look slightly underbaked in the center when they come out of the oven. They'll continue cooking as they cool.
- Rolling the dough in turbinado sugar creates crisp edges and a beautiful bakery-style sparkle.
- For an extra-fancy cookie, dip the cooled cookie bottoms in melted chocolate.