Description
Classic Peanut Butter Cookies are a nostalgic treat featuring a perfect balance of sweet, salty, and nutty flavors. These cookies are delightfully soft in the center with slightly crisp edges and are quick to whip up using simple pantry staples. Perfect for dessert, snack time, or sharing with friends and family.
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 ensure cookies do not stick and bake evenly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well blended. This ensures even distribution of leavening and seasoning.
- Cream Butter and Sugars: In a separate large bowl, use a mixer to cream the softened unsalted butter with granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy, which helps with cookie texture.
- Add Egg and Peanut Butter: Beat in the large egg and peanut butter into the creamed mixture until fully incorporated, creating a creamy, smooth cookie base.
- Mix Dry Ingredients with Wet: Gradually add the dry ingredients to the wet peanut butter mixture, mixing just until the dough forms; avoid overmixing for tender cookies.
- Shape Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Space them about two inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown while the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to wire racks to cool completely for best texture.
Notes
- For crunchier cookies, opt for crunchy peanut butter instead of creamy.
- Refrigerate the dough for 30 minutes before baking to minimize spreading if desired.
- Use parchment paper or silicone mats to prevent sticking and make cleanup easier.
- Store cookies in an airtight container at room temperature for up to 1 week.
- These cookies can be frozen either as dough balls or baked; thaw and bake or reheat accordingly.
