Peanut Butter Cookies

These Peanut Butter Cookies are the classic cookie you all know and love with a secret ingredient that leaves them extra chewy and delicious!

Peanut Butter Cookies

When it comes to cookies, there are a lot of classics. Everything from molasses to sugar cookies. And while I haven’t shared recipes for them all on here yet, I am slowly working on it.

And I’d like to think these Peanut Butter Cookies have been worth the wait… just so long as you don’t think about the fact that this site turns 5 next months… that actually is a rather long wait.

Most of us grew up on these cookies, in fact, like myself, I bet most of you loved those Betty Crocker pouches that your mom magically turned into cookies. You did, didn’t you? It’s okay, we all cheat every now and then!

I love these from scratch peanut butter cookies because they have an extra ingredient that makes them soft and chewy for days! Any guesses as to what it is? Well, if you guessed pudding, you’d be right!

When you add dry pudding mix to cookie dough it yields deliciously chewy cookies you won’t be able to get enough of! You can also take the balls of dough and roll in sugar before pressing with the fork for even more sweet flavor!

I personally like to undercook my dough just slightly since the cookies will continue to cook on the pan after coming out of the oven. For my gas oven, I find that right around 9 minutes yields the best results.

I also like to store them in a container with a piece of bread to keep them extra chewy for days on end. <<< not that they’ll last that long.

Things You’ll Need for this Peanut Butter Cookies Recipe:

• Baking Sheet: You’ll want a large baking sheet to reduce the number of batches you have to bake. This recipe makes about 4 dozen cookies so I use this cookie sheet and can usually cook 12-15 cookies per session.
• Parchment Paper: You definitely don’t want to use an ungreased cookie sheet for these cookies, but I prefer parchment paper over non-stick spray for cookie recipes. One of the most undervalued kitchen products. Using parchment paper will make for easy cleanup and unburnt cookie bottoms! I love using the Parchment Paper Sheets that are pre-cut!
• Cookie Scoop: For cookies that are all the same size, I love using a medium cookie scoop for my dough.
• Creamy Peanut Butter: You could use crunchy if you really wanted to but I love using creamy peanut butter, just make sure NOT to use All Natural peanut butter because the oil levels could impact the final results of the cookies.
• KitchenAid Mixer: Use either a stand mixer or hand mixer to whip up your dough, it’s so much easier than doing it by hand!

How To Make Peanut Butter Cookies:

More Classic Cookie Recipes!

• Peanut Butter No Bake Cookies
• Classic Sugar Cookies
• Bakery Style Chocolate Chip Cookies
• M&M’s Cookies
• Monster Cookies

Peanut Butter Cookies

These Peanut Butter Cookies are the classic cookie you all know and love with a secret ingredient that leaves them extra chewy and delicious!

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 48 cookies

Calories: 71kcal

Author: Rebecca Hubbell

Ingredients

• 1/2 cup unsalted butter room temp
• 1/2 cup creamy peanut butter
• 1/4 cup granulated sugar
• 3/4 cup light brown sugar
• 1 3.4 oz. box instant vanilla pudding mix
• 2 large eggs
• 1 additional egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• granulated sugar for topping optional

Instructions

• Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
• Cream the butters and sugars together until smooth. Add pudding, eggs, additional egg yolk and vanilla. Beat for about one minute on medium speed.
• In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to the wet ingredients a ½ cup at a time and mix until combined.
• Scoop out 1½ - 2 tablespoon sized scoops and roll the dough between your palms to make balls.
• Place the balls of dough on the prepared cookie sheet about two inches apart. Use a fork to gently press the balls flat, making to indents with the fork, crossing the prong marks. You can sprinkle the cookies with extra granulated sugar or roll the balls in sugar before placing on the pan if desired. Bake for 8 to 11 minutes. Cool on the pan for a couple of minutes before transferring to a cooling rack.

Nutrition

Calories: 71kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 63mg | Potassium: 30mg | Sugar: 4g | Vitamin A: 1.4% | Calcium: 0.6% | Iron: 1.9%

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