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Pioneer Woman Peanut Butter Cookies

Pioneer Woman Peanut Butter Cookies - recipe card
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These classic peanut butter cookies are soft, chewy, and deeply nutty with a perfectly crinkled top and signature fork crosshatch. The balance of creamy peanut butter and brown sugar creates a tender interior with lightly crisp edges, making them an irresistible anytime treat.

Ingredients

Scale
  • 1/2 cup creamy peanut butter (not natural, processed style preferred)
  • 1/4 cup unsalted butter, softened to room temperature (65-68°F / 18-20°C)
  • 1/4 cup packed light brown sugar
  • 2 tablespoons granulated sugar, plus 1 tablespoon for rolling
  • 1 large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon kosher salt

Instructions

  1. Preheat your oven to 350°F (177°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat — this prevents sticking and promotes even browning without needing to grease the pan.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and kosher salt until combined. Set this dry mixture aside — pre-mixing ensures the leavening is evenly distributed, which is critical for uniform rise and a tender crumb.
  3. In a separate, larger bowl, combine the softened unsalted butter, creamy peanut butter, packed light brown sugar, and 2 tablespoons of granulated sugar. Using a hand mixer on medium speed, beat the mixture for 2 to 3 minutes, until it becomes light, fluffy, and pale in color. Proper creaming aerates the dough, contributing to a soft, cake-like interior.
  4. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure all ingredients are incorporated. Add the room-temperature egg and pure vanilla extract, then beat on medium speed for another 30 to 45 seconds until completely smooth and homogenous — the egg helps bind the dough and adds moisture.
  5. Add the reserved dry flour mixture to the wet ingredients in two additions, mixing on low speed after each addition just until no streaks of flour remain. Overmixing at this stage develops gluten, which would make the cookies tough rather than tender.
  6. Scrape the bowl again and gather the dough into a cohesive ball. It will be slightly soft and pliable, not sticky. If the dough feels too sticky to handle, refrigerate it for 10 minutes — this firms the fat and prevents excessive spread during baking.
  7. Place the remaining 1 tablespoon of granulated sugar into a shallow bowl. Using a tablespoon-sized scoop (about 1.5 tablespoons of dough per cookie), roll the dough into smooth, 1-inch balls. Roll each ball in the sugar to coat evenly, which adds a sparkly, slightly crisp exterior.
  8. Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Using a fork, gently press the tines into the top of each ball twice at right angles to create a classic crosshatch pattern — dip the fork in sugar or water between presses to prevent sticking.
  9. Bake the cookies in the preheated oven on the center rack for 10 to 12 minutes, rotating the baking sheet halfway through for even browning. The cookies are done when the edges are set and golden brown, but the centers still look slightly soft and underdone — they will continue to set on the hot pan.
  10. Remove the baking sheet from the oven and let the cookies cool on the pan for exactly 5 minutes. This resting time allows the internal structure to finish setting without overbaking on the hot surface. After 5 minutes, transfer the cookies to a wire rack to cool completely.
  11. If you prefer slightly flatter, chewier cookies, gently press down on each warm cookie with the back of a spatula immediately after removing from the oven. For thicker, softer cookies, skip this step and allow them to cool undisturbed.
  12. Once completely cool, store the cookies in an airtight container at room temperature for up to 5 days. For optimal texture, place a slice of plain bread in the container to maintain moisture — replace the bread slice every other day.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days; add a slice of bread to maintain softness. To freeze, place unbaked dough balls on a tray, freeze until solid (about 1 hour), then transfer to a zip-top bag for up to 3 months — bake directly from frozen, adding 2 to 3 minutes to the bake time. For best results, bring refrigerated dough to room temperature (15 minutes) before shaping and baking.

Nutrition

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