Description
Classic Peanut Butter Cookies are rich, chewy, and perfectly sweetened treats that combine creamy peanut butter with a hint of vanilla. These easy-to-make cookies have a soft center and crisp edges, ideal for any peanut butter lover.
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 to ensure even distribution of leavening agents and salt throughout the dough.
- Cream Butter and Sugars: In a separate large bowl, use a mixer or wooden spoon to cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light, fluffy, and well combined.
- Add Egg and Peanut Butter: Beat in the large egg until fully incorporated, then mix in the peanut butter until the dough is smooth and uniform in texture.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix to keep the cookies tender.
- Shape Dough: Using a spoon or cookie scoop, drop rounded dough balls onto the prepared baking sheets, spacing them about two inches apart to allow for spreading while baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers still appear soft. This yields a chewy center when cooled.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to set, then transfer them to wire racks to cool completely for best texture.
Notes
- For a crunchier cookie, use crunchy peanut butter; for a smoother texture, use creamy peanut butter.
- Do not overbake to maintain a soft center; cookies will firm up as they cool.
- Butter should be softened, not melted, for proper creaming with sugars.
- Store cookies in an airtight container to preserve freshness for up to one week.
