Description
These classic peanut butter cookies are soft, chewy, and packed with rich peanut butter flavor. With their signature crisscross pattern, they’re a nostalgic treat perfect for any occasion.
Ingredients
Units
Scale
Makes about 24 cookies
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 g) peanut butter (creamy or chunky)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars:
- In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla:
- Mix in the egg and vanilla extract until well combined.
- Combine the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Shape the cookies:
- Scoop about 1 tablespoon of dough and roll into a ball. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Use a fork to press down on each ball of dough, creating a crisscross pattern.
- Bake the cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft and chewy.
- Cool and serve:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra peanut flavor, stir in 1/2 cup of chopped peanuts or peanut butter chips to the dough.
- These cookies freeze well. Store unbaked dough balls or baked cookies in an airtight container in the freezer for up to 3 months.
- For a twist, dip half of each cooled cookie in melted chocolate and let it set.