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Peanut Butter Cookies Recipe
These classic peanut butter cookies are soft, chewy, and perfectly sweet, with a delightful peanut butter flavor. A simple yet irresistible treat for any occasion.
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Calories: 150kcal
Servings: 32
Equipment
- Medium bowl
- Hand mixer or stand mixer with paddle attachment
- Measuring cups and spoons
- Parchment paper or silicone baking mats
- Baking sheets
- Fork
- Wire rack
Ingredients
- 1 and 1/3 cups 170g all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
- 1/2 cup 100g packed light or dark brown sugar
- 1/4 cup 50g granulated sugar, plus 1/2 cup (100g) for rolling
- 1 large egg at room temperature
- 3/4 cup about 185g creamy peanut butter
- 1 teaspoon pure vanilla extract
Instructions
- Whisk the flour, baking soda, and salt in a medium bowl. Set aside.
- In a mixer, beat the butter on high for 1 minute until creamy. Add brown sugar and 1/4 cup granulated sugar, beat on medium-high for 2 minutes until smooth.
- Add the egg, mix for 1 minute, then add peanut butter and vanilla, beating until combined.
- On low speed, add the dry ingredients to the wet mixture, mixing until combined. Chill the dough for 1–2 hours.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment or silicone mats.
- Roll dough into balls, coat with remaining sugar, place on baking sheets 2 inches apart. Make criss-cross indents with a fork.
- Bake for 11–12 minutes until edges are lightly browned. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Store cookies at room temperature for up to 1 week.
Nutrition
Serving: 1g | Calories: 150kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 85mg | Fiber: 1g | Sugar: 10g