Description
These Favorite Peanut Butter Cookies are soft, chewy, and packed with rich peanut butter flavor. The perfect blend of creamy peanut butter, brown and granulated sugars, and a hint of vanilla creates a classic cookie that’s easy to make and loved by all. With a simple fork-pressed crisscross pattern and a quick bake time, these cookies promise a delightful treat that’s perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup peanut butter (creamy or crunchy)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
Instructions
- Preheat the oven: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Cream the butter and sugars: In a large bowl, combine the peanut butter, softened unsalted butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light, fluffy, and creamy.
- Add egg and vanilla: Crack the egg into the bowl and pour in the vanilla extract. Mix until the ingredients are thoroughly incorporated and the batter is smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder to ensure they’re evenly distributed.
- Combine dry and wet ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until a uniform dough forms. Be careful not to overmix to keep the cookies tender.
- Shape dough balls: Scoop the dough into tablespoon-sized balls and place them spaced on the prepared baking sheet to allow room for spreading.
- Create the crisscross pattern: Using a fork, gently flatten each dough ball and press to make a crisscross pattern on the top of the cookies—this signature look also aids even cooking.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges turn a golden brown color, indicating they are ready.
- Cool the cookies: Remove the baking sheet from the oven and allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely, ensuring the cookies set properly.
Notes
- You can use either creamy or crunchy peanut butter depending on your texture preference.
- Do not overbake the cookies; they will firm up as they cool.
- For extra flavor, sprinkle a pinch of sea salt on top before baking.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
