Peanut Butter Cookies

Recipe from Cinnamon Spice and Everything Nice


1 cup brown sugar, firmly packed

1 cup white sugar

1 cup butter, softened

1 cup creamy peanut butter (chunky works great too!)

2 large eggs

1 tablespoon vanilla extract

1/2 teaspoon salt

2 & 3/4 cups all-purpose flour (use the fluff, spoon, sweep method )

2 & 1/2 teaspoons baking soda

2 & 1/2 teaspoons cornstarch


  • M&Ms

  • Chocolate Chips/Chunks

  • Butterfinger Bites

  • Reese’s Cups


  1. In a large mixing bowl cream both sugars, the butter and peanut butter together on medium speed until light and fluffy 3 – 4 minutes.
  2. Beat in the eggs, vanilla and salt until well combined.
  3. Mix in the flour, baking soda and corn starch. I recommend adding the flour in increments.
  4. Stir in your choice of add-ins. 
  5. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour or up to 24 hours.
  6. Preheat oven to 350 degrees F. Cover your pans with parchment paper or lightly grease your pans if they are not non-stick. 
  7. Scoop the dough into large or small balls. If large, only place 3 per cookie sheet. If small, place 5-6 per cookie sheet.
  8. Bake 12 minutes or until the bottoms are very lightly golden brown. Larger cookies may need 1 additional minute but not more. 
  9. Let cool for a few minutes before transferring to a wire rack to cool.

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