Use either smooth or crunchy peanut butter for this recipe. Smooth peanut butter will give you a smoother consistency cookie and crunchy peanut butter will give you some bits of peanuts throughout each bite of the cookie.
Stir in some mini chocolate chips for chocolate chip peanut butter cookies or stir in chopped peanuts for a nice crunch.
I recommend putting the dough in the fridge for at least an hour before portioning out and pressing the marks on top of the cookie. If you don’t get a chance, no worries…but the marks won’t stand out as much.
Preheat oven to 350 degrees F.
In a medium bowl, mix all dry ingredients.
In a stand mixer, beat sugars and butter until fluffy. About 2-3 minutes.
Add in eggs and vanilla extract.
Add peanut butter.
Slowly add all dry ingredients until mixed well.
Place dough in the fridge for at least an hour.
If desired, add 1 cup of mini chocolate chips to make chocolate chip peanut butter cookies. Mix in well and follow steps 6-9.
Form balls using an ice cream scooper or a spoon. Make sure they are all even.
If desired, roll the peanut butter dough balls in the optional granulated sugar.
Place dough balls on a cookie baking sheet lined with parchment paper. Using a fork, press in a criss-cross pattern to flatten the balls out.
Bake for 10 minutes or until edges are golden brown.
Remove from oven and continue baking the rest of the formed cookies.
Heat completely on a cooling rack and serve!