Peanut Butter Cookies
These aren’t just any peanut butter cookies; they’re the kind that bring you back to childhood. With a perfectly crisp edge and a soft, chewy center, this is the ultimate recipe for a simple, yet satisfying, homemade treat.
- Prep Time: 10 minutes
- Cook Time: 8–9 minutes
- Total Time: 33 minutes (included Cooling Time)
- Yield: 20 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup creamy peanut butter
- 3/4 cup brown sugar
- 1/4 cup white granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- Flaky sea salt (optional)
Instructions
- Prep: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Cream: In a large bowl, use a mixer to beat together the softened butter, peanut butter, brown sugar, and white sugar until the mixture is light and fluffy.
- Mix in Wet Ingredients: Add the egg and vanilla extract. Beat until fully combined.
- Add Dry Ingredients: On low speed, slowly mix in the flour, baking soda, and baking powder. Mix just until a smooth dough forms and no flour streaks remain. Do not overmix!
- Scoop & Shape: Use a cookie scoop to form dough balls (about 2 tablespoons each). Place them on the prepared baking sheet, leaving about two inches of space between each one.
- Criss-Cross: Gently press a fork onto the top of each dough ball to create the classic criss-cross pattern.
- Bake: Bake for 8-9 minutes. The cookies will still look pale and a little under-baked. This is the secret to their chewy texture!
- Cool: Let the cookies cool on the baking sheet for 15 minutes to allow them to set. Then, transfer them to a wire rack to cool completely.
Notes
- Serving: These cookies are amazing on their own, especially with a cold glass of milk. For an indulgent dessert, sandwich a scoop of ice cream between two cookies.
- Tips: Using a processed peanut butter like Jif or Skippy gives you the best results. Natural peanut butter can cause the cookies to spread too much. The classic criss-cross pattern not only looks great but also helps the cookies bake evenly.
- Storage: Store cooled cookies in an airtight container at room temperature for up to one week. To keep them extra moist, add a slice of plain bread to the container.
- Freezing: You can freeze unbaked dough balls in a freezer-safe bag for up to three months. To bake from frozen, simply add 2-3 minutes to the cook time.
Find it online: https://recipesh.com/peanut-butter-cookies/