Peanut Butter Cookies
These classic peanut butter cookies have a crispy edge and tender center. A hint of resting time produces signature crinkles and deep flavor. Perfect for weeknight baking or gift tins.
Ingredients
Cookie Dough
- ½ cup unsalted butter room temperature
- 0.5 cup unsalted butter room temperature
- ½ cup granulated sugar
- 0.5 cup granulated sugar
- ½ cup light brown sugar packed
- 0.5 cup light brown sugar packed
- ½ cup creamy peanut butter
- 0.5 cup creamy peanut butter
- 1 large egg room temperature
- 1 egg large, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1.25 cups all-purpose flour
- ¾ teaspoon baking soda
- 0.75 teaspoon baking soda
- ¼ teaspoon salt
- 0.25 teaspoon salt
Instructions
Cookie Dough
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- In a bowl, beat butter, granulated sugar, and brown sugar until pale and creamy, about 2–3 minutes.
- Mix in peanut butter, egg, and vanilla until silky smooth.
- Whisk flour, baking soda, and salt together; fold into wet mixture just until no streaks remain.
- Scoop 2-tablespoon dough balls, place 2 inches apart, and press tops with a fork dipped in sugar to form criss-cross pattern.
- Bake 9–11 minutes until edges set and light golden; cool 5 minutes on sheet before transferring to rack.
Notes
Make sure all ingredients are at room temperature for even creaming.
If dough spreads too much, chill scooped balls for 10–15 minutes before baking.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 15g
Tried this recipe?Let us know how it was!