Description
These soft and chewy peanut butter cookies combine creamy peanut butter with a balanced mix of granulated and brown sugars for a tender texture and rich flavor. Perfectly baked to have set edges and slightly undercooked centers, these classic cookies are easy to make and ideal for any peanut butter lover craving a satisfying, homemade treat.
Ingredients
Scale
Cookie Dough Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large mixing bowl, beat together the creamy peanut butter, granulated sugar, brown sugar, and softened unsalted butter until the mixture is smooth and creamy.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the mixture, stirring until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, salt, and all-purpose flour. Gradually add this dry mixture into the wet ingredients, mixing until a soft dough forms.
- Form Dough Balls: Roll tablespoons of the dough into balls and place them on the prepared baking sheet about 2 inches apart to allow for spreading.
- Create Crisscross Pattern: Use a fork to gently press down each dough ball, creating a classic crisscross pattern on top of the cookies.
- Bake: Bake the cookies for 10-12 minutes until the edges are set but centers remain slightly undercooked to achieve a soft and chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to finish setting.
Notes
- For softer cookies, avoid overbaking; remove them when edges are set but centers are still slightly soft.
- You can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
