Gemma's Best-Ever Peanut Butter Cookies

author: Gemma Stafford source:


  • 1 1/2 cups (7 1/2oz/213g) all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup (8oz/225g) peanut butter

  • 1/2 cup (4oz/115g) butter ((at room temperature))

  • 3/4 cup (4 ½oz/128g) brown sugar

  • 1/2 cup (4oz/115g) sugar

  • 1 large egg ((at room temperature))

  • 1 teaspoon vanilla extract


  • First, pre-heat to 350°F (180°C), then butter and line 2 large cookie sheets. Set aside.

  • In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

  • In a large bowl, using a hand or stand mixer, cream the peanut butter, butter, and sugars together. 

  • Once the peanut butter and sugar mixture is light and fluffy, add the egg and vanilla extract. 

  • After the egg and vanilla are fully incorporated, add the dry ingredients. Whisk just until the flour mixture is combined and a thick dough is formed (If chilling the dough, do so at this point for a minimum of 30 minutes). 

  • Scoop the dough into heaped tablespoon-sized balls. Roll each ball in sugar then place on your prepared cookie sheets about 2 inches apart. 

  • Using a fork,  flatten the cookies and press down creating an x shape and that classic cross-hatch pattern across the top of each cookie. 

  • Bake the cookies for 14-16 minutes until golden brown and fragrant. 

  • Transfer the cookies to a cooling rack and allow them to cool and enjoy!

  • Once the cookies are fully cooled they can be covered and stored in an airtight container at room temperature for 3-4 days.