Description
Delight in these classic peanut butter cookies with a perfect balance of creamy peanut butter and rich buttery flavor. Crispy on the edges and soft in the center, they’re an easy-to-make treat perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly, ensuring all ingredients are well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined to form a cookie dough.
- Form Cookies: Roll the dough into 1-inch balls and place them 2 inches apart on an ungreased baking sheet. Use a fork to press each ball down, creating a crisscross pattern.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a crunchier texture, bake a couple of minutes longer until edges are darker.
- Use natural peanut butter for a less sweet, more intense peanut flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optional: Sprinkle a pinch of flaky sea salt on top before baking for a salty-sweet flavor contrast.
