Peanut Butter Cookies
These classic peanut butter cookies are soft, chewy, and full of rich peanut flavor, made with simple pantry ingredients and easy to prepare.
Servings: 24 servings
Ingredients
- 1 cup creamy peanut butter natural or regular, no added sugar or salt is fine
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the creamy peanut butter, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer until smooth and creamy. Add the egg and vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the peanut butter mixture. Mix on low speed until just combined and no streaks of flour remain. Avoid overmixing.
- Using a tablespoon or cookie scoop, scoop out dough balls and place them on the prepared baking sheets about 2 inches apart. Flatten each ball gently with a fork, making a crisscross pattern on top.
- Bake for 10-12 minutes until cookies look set around the edges but still soft in the center. Do not overbake.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Large Mixing Bowl
- Hand Mixer
- Stand Mixer
- Whisk
- Baking Sheets
- Parchment Paper
- Fork
- Wire Rack
Notes
Use natural peanut butter for a purer flavor. Chill dough for thicker cookies. The crisscross fork pattern helps cookies bake evenly. Slightly underbake for chewier texture. Measure flour by spooning and leveling for accuracy. Variations include adding chocolate chips, using crunchy peanut butter, or oatmeal. Store leftovers in an airtight container with a slice of bread to maintain softness, or freeze for up to 3 months.