Classic Peanut Butter Cookies with Bourbon Vanilla
While Chocolate Chip Cookies will always be number one in my heart, these peanut butter cookies are quick to whip together when you’re looking to switch things up. They’re soft in the middle, lightly crisp at the edges, and filled with that sweet nutty flavor that never goes out of style.
For this batch, I made a small tweak: two eggs instead of one for a richer texture, and bourbon vanilla for a warm, almost caramel-like note. The result? Crunchy, sugary peanut butter cookies.
Perfect for school lunches, afternoon pick-me-ups, or a plate of cookies on the counter when friends stop by.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 18 cookies
Ingredients
1 ½ cups all-purpose flour (180g)
¾ tsp baking powder (3g)
½ cup unsalted butter, room temperature (113g)
1 cup peanut butter (250g)
½ cup brown sugar, lightly packed (100g)
½ cup granulated sugar (100g)
2 large eggs, room temperature
1 tsp bourbon vanilla extract (or regular vanilla)
Optional: ¼–½ tsp sea salt for balance
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, sift together flour and baking powder.
In a stand mixer (or with a hand mixer), cream the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in peanut butter until smooth.
Add eggs, one at a time, followed by bourbon vanilla extract.
Slowly add the flour mixture, mixing until just combined.
Roll dough into 1-inch balls and place on prepared baking sheet.
Flatten each ball with a fork in a criss-cross pattern.
Bake 8–10 minutes, until edges are just set but centers look slightly soft.
Allow cookies to cool on the baking sheet before transferring.
Salt & Linen Notes
Sprinkle with flaky sea salt before baking for a bakery-style touch.
Pull them out right at 8 minutes for soft, chewy cookies.
Store in an airtight container for up to 5 days or freeze for longer.
