Perfect Peanut Butter Cookies


Learn how to make perfectly delicious peanut butter cookies with pastry chef Heather Bertinetti’s recipe.

Perfect Peanut Butter Cookies Recipe

Makes about 2 dozen cookies

1 cup sugar
1 cup firmly packed light brown sugar
2 sticks (1 cup) unsalted butter
2 eggs
Dash of vanilla extract
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups flour
1 1/2 cups creamy peanut butter, such as Skippy

Preheat an oven to 350ºF. Prepare 2 baking sheets by lining them with parchment paper.

In a stand mixer fitted with a paddle attachment, combine the sugars and butter. Mix on low until light and fluffy, 5 to 6 minutes. With the machine still running, add the eggs, one at a time, scraping the bottom of the bowl between each addition. Add in the vanilla.

Turn the mixer down to the lowest setting and gradually add the baking powder, baking soda, salt, and flour to the bowl, and mix just until incorporated. Scrape the sides and bottom of the bowl and add in the peanut butter. Continue mixing on low until the peanut butter is incorporated.

Portion the cookie dough into rounded tablespoon-sized balls and arrange them on the prepared baking sheets, leaving about 1-inch between each cookie. Bake until the edges of the cookies are pale golden brown, 8 to 10 minutes.

Cool the cookies on the sheet tray for 5 minutes before transferring them to a cooling rack to cool completely. Store the cookies at room temperature in an airtight container for up to 4 days.

Here, Heather shows you how to make these tasty treats:

In association with Rachael Ray at