Description
This classic peanut butter cookie recipe features a perfect balance of creamy peanut butter, rich butter, and just the right amount of sweetness. Soft and chewy with a delightful crisscross pattern, these cookies are easy to make and perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps give the cookies a tender texture.
- Add Wet Ingredients: Beat in the creamy peanut butter, egg, and vanilla extract until all the ingredients are well combined and form a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agent evenly.
- Combine Mixtures: Gradually add the dry ingredients to the wet peanut butter mixture, mixing until just combined to avoid overworking the dough and producing tough cookies.
- Shape Cookies: Scoop 1-inch balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Make Crisscross Pattern: Flatten each cookie slightly with a fork, creating a classic crisscross pattern that gives the cookies their signature look.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For chewier cookies, try using all brown sugar instead of splitting between granulated and brown sugar.
- Make sure the butter is softened but not melted for the best texture.
- Do not overbake; cookies will continue baking slightly on the hot sheet after removal from the oven.
- You can add a pinch of cinnamon for a warm spice twist.
- Store cookies in an airtight container at room temperature for up to one week.
