Peanut Butter Cookies
These Peanut Butter Cookies strike the perfect balance between nostalgia and modern simplicity, offering a delicate, sandy crunch on the outside and a soft, melt-in-your-mouth center. Made with straightforward, wholesome ingredients, they embody the warmth of home and the joy of a comforting, protein-rich treat. Perfect for an after-school pick-me-up or a late-night craving, this recipe delivers a smile with every bite.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 Cup Creamy Peanut Butter
1/2 Cup Unsalted Butter
1/2 Cup Granulated Sugar
1/2 Cup Light Brown Sugar
1 Large Egg
1 Teaspoon Vanilla Extract
1 1/2 Cups All-Purpose Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats
- In a large mixing bowl, combine the softened butter, creamy peanut butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to beat them together on medium-high speed until the mixture looks pale and fluffy, about 2-3 minutes
- Add the egg and the vanilla extract to the bowl. Beat again until the mixture is fully combined and smooth
- In a separate smaller bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt
- Slowly add the dry ingredients to the wet ingredients. Set your mixer to low speed and mix just until the flour streaks disappear. Do not overmix
- Scoop about one tablespoon of dough at a time. Roll the dough between your palms to form a 1-inch ball. Place the balls on the prepared baking sheets about 2 inches apart
- Dip a fork into a small bowl of granulated sugar. Press the fork gently into the top of each dough ball to flatten it slightly. Rotate the fork 90 degrees and press again to create the classic criss-cross patter
- Slide the trays into the oven. Bake for 9 to 11 minutes, until the cookies look slightly golden around the edges but still appear a bit soft in the center
- Let the cookies rest on the baking sheet for at least 5 minutes to set. Transfer them to a wire rack to cool completely
Notes
For best results, measure flour correctly by spooning it into the cup and leveling it off with a knife. This prevents the cookies from becoming too dry or dense.
Ensure all ingredients, especially butter and egg, are at room temperature for superior texture and emulsification.
Use standard commercial creamy peanut butter (like Jif or Skippy) as natural peanut butters (that require stirring) can lead to cookies spreading too much or becoming greasy. If using natural peanut butter, ensure it is very well-stirred and chilled.
Avoid overbaking; the cookies will continue to firm up as they cool on the hot tray. Pull them out when they still look a little pale for the softest results.
For professional-looking, evenly baked cookies, use a cookie scoop to ensure all dough balls are the same size.
Store cooled cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to two weeks. They freeze exceptionally well for up to three months.
To reheat, microwave a cookie for 10-15 seconds or warm in a 300°F oven for 3-5 minutes. Bake frozen dough balls by adding 2 minutes to the original bake time.
**Substitutions & Variations:** For gluten sensitivity, use a high-quality 1:1 gluten-free baking blend. For dairy-free, replace butter with a vegan butter stick or solid coconut oil. Reduce refined sugar by using coconut sugar instead of brown sugar (texture may change slightly).
Consider add-ins like 1/2 cup dark chocolate chips, chopped roasted peanuts, or a chocolate kiss pressed into warm cookies. For a healthier profile, swap out 1/4 cup of flour for ground flaxseed or oat flour.
To keep cookies soft for longer, store them with a slice of white bread, which helps absorb moisture.
Find it online: https://recipeforhouse.com/peanut-butter-cookies/