Peanut Butter Cookies

Make it bigger — or with a different Pamela's mix

Prefer a larger, bakery-style batch with the classic sugar-rolled finish? This version makes roughly twice as many and works with either our All-Purpose Flour or our Bread Mix — use whichever you have on hand.

Prep: 20 minutes · Bake: 14–16 minutes · Yield: about 40 cookies

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 cup peanut butter (smooth or crunchy)
• 1 cup packed brown sugar
• 1 cup granulated sugar, plus ½ cup more for rolling
• 2 eggs, large
• 1 tsp vanilla
• 2 cups Pamela's All-Purpose Flour (280 g) or Pamela's Bread Mix (300 g)
• 1 tsp baking soda
• 1 tsp baking powder
• Chopped peanuts (optional)

Directions

1. Preheat oven to 350° with a rack in the center. Line sheet pans with parchment.
2. Cream the butter, peanut butter, brown sugar, and 1 cup granulated sugar until creamy. Add the eggs and vanilla and beat well.
3. In a separate bowl, whisk together your flour or Bread Mix, baking soda, and baking powder, then mix into the wet ingredients.
4. Put the remaining ½ cup granulated sugar in a small bowl. Scoop the dough into 1-inch balls, roll in sugar to coat, and space apart on the sheet pan. Dip a flat-bottomed glass in sugar and press each ball to about ½-inch thick. Crosshatch the tops with a fork, and sprinkle with extra sugar and chopped peanuts if you like.
5. Bake 14–16 minutes, until the edges start to brown. Cool completely on the pan before lifting, or they may break.

Soft dough tip: This is a soft dough. If it's too sticky to handle, chill it in the refrigerator (or 5 minutes in the freezer) before shaping.

Other Tips: Make ahead & storage

• Store: Keep baked cookies in an airtight container at room temperature for up to 5 days.
• Freeze the dough: The sugar-rolled version freezes beautifully. Shape the dough balls and freeze them on a sheet pan before rolling in sugar, then transfer to a freezer bag. To bake, thaw about 15 minutes, roll in sugar, flatten, and bake as directed.
• Freeze baked cookies: Layer between parchment in an airtight container for up to 2 months.