Description
These Favorite Peanut Butter Cookies are classic, chewy, and rich with peanut butter flavor. Easy to make with simple pantry ingredients, they feature a crisp edge and soft center, perfect for any peanut butter lover looking for a quick homemade treat.
Ingredients
Scale
Wet Ingredients
- 1 cup peanut butter (creamy or crunchy)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
Instructions
- Preheat Oven: Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Ingredients: In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps incorporate air for soft cookies.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined to create a smooth batter that will bind the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder to evenly distribute the leavening agents.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a uniform dough forms without overmixing to keep the cookies tender.
- Shape Cookies: Scoop the dough into 1-tablespoon-sized balls and place them on the prepared baking sheet, spacing them to allow for spreading during baking.
- Create Pattern: Flatten each dough ball with a fork to make a classic crisscross pattern, gently pressing without flattening too much.
- Bake: Bake the cookies for 10-12 minutes, or until the edges turn golden brown, signaling they are done but still soft inside.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely to avoid breaking.
Notes
- Use creamy or crunchy peanut butter based on your preferred texture.
- Make sure the butter is softened to room temperature for easier creaming and better cookie texture.
- Do not overbake to keep cookies chewy rather than dry and hard.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend in equal measure.
- Chilling the dough for 30 minutes before baking can help reduce spreading if desired.
