Classic Peanut Butter Cookies
Rich, nutty flavor and a slightly crumbly texture are the hallmarks of a classic peanut butter cookie. This recipe uses the traditional fork-crosshatch method and bakes in about 10 minutes, making it one of the quicker homemade cookies to pull together.
Equipment
- Baking sheet
- Mixing Bowls
- Hand or Stand Mixer
- Measuring cups and spoons
- Cooling Rack
- Parchment Paper
Ingredients
Ingredients
- ½ cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar firmly packed
- ¾ cup creamy peanut butter use a high-quality brand for best flavor
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour sifted
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Use a hand or stand mixer for this step.
- Blend in the creamy peanut butter until fully incorporated, followed by the egg and vanilla extract, mixing well after each addition.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, combining just until no streaks of flour remain. Be careful not to overmix.
- Using a tablespoon or cookie scoop, drop rounded dough onto the prepared baking sheet, placing them about 2 inches apart. Flatten each cookie gently with a fork in a criss-cross pattern.
- Bake in the preheated oven for about 10-12 minutes or until the cookie edges begin to turn a light golden brown. Avoid overbaking to maintain a soft center.
- Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Tammy’s Tips
- For a nutty twist, consider adding a handful of chopped peanuts to the dough.
- For a chewier texture, use brown sugar exclusively instead of a mix of sugars.
- These cookies freeze well. After baking, allow them to cool, then store in an airtight container for up to 2 months.
Nutrition
Calories: 143kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 84mgPotassium: 63mgFiber: 1gSugar: 10gVitamin A: 129IUCalcium: 16mgIron: 1mg
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