Description
These Classic Peanut Butter Cookies are soft, chewy, and packed with rich peanut flavor. With a perfect balance of salty and sweet, these cookies make a timeless treat that’s easy to prepare and loved by all.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup creamy or crunchy peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is fluffy and light.
- Add Egg and Peanut Butter: Beat in the egg and peanut butter thoroughly into the creamed mixture until smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing.
- Portion Dough: Scoop the cookie dough onto the prepared baking sheets, spacing the dollops about two inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a crunchier cookie, bake for an additional 1-2 minutes but watch carefully to avoid burning.
- Using creamy peanut butter yields a classic smooth texture, while crunchy peanut butter adds delightful nutty bits.
- Make sure the butter is softened but not melted for best creaming results.
- Store cookies in an airtight container at room temperature for up to one week.
- Chilling the dough for 30 minutes before baking can help control spread for thicker cookies.
