Description
This classic Peanut Butter Cookies recipe yields 18 deliciously soft and chewy cookies with a perfect criss-cross pattern. Combining creamy peanut butter, brown and white sugars, and a hint of vanilla, these cookies are baked to golden perfection, offering a delightful treat that’s easy to make and perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cup all-purpose flour (180g)
- 3/4 tsp baking powder (3g)
- 1/4-1/2 tsp sea salt (if peanut butter is not salty)
Wet Ingredients
- 1/2 cup unsalted butter, room temperature (113g)
- 1 cup peanut butter (250g)
- 1/2 cup brown sugar, lightly packed (100g)
- 1/2 cup sugar (100g)
- 1 tsp vanilla extract (5mL)
- 1 large egg, room temperature
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the desired temperature for even baking.
- Prepare Dry Ingredients: Sift together the all-purpose flour and baking powder, then whisk to evenly blend the ingredients for a light, uniform dough.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter together with the brown and white sugars until the mixture is light and fluffy. If desired, add 1/4 to 1/2 teaspoon of sea salt to enhance flavor.
- Add Peanut Butter: Incorporate the peanut butter into the creamed mixture and mix until fully combined for a smooth texture.
- Mix Wet Ingredients: Add the egg and vanilla extract to the batter, mixing well to blend all wet ingredients thoroughly.
- Combine Dry and Wet: Gradually add the sifted flour and baking powder mixture into the wet ingredients. Beat until just incorporated to avoid overmixing, which can make cookies tough.
- Shape Cookies: Roll the dough into one-inch balls and place them evenly spaced on a baking sheet lined with parchment paper to prevent sticking.
- Create Classic Pattern: Using a fork, gently press down on each ball in a criss-cross pattern to flatten the cookies and create the classic peanut butter cookie design.
- Bake: Bake the cookies in the preheated oven for about 10 minutes, or until they are lightly golden but still soft to the touch.
- Cool: Allow the cookies to cool completely on the baking sheet. This resting time lets them set up and finish cooking with residual heat, resulting in a firm yet tender texture suitable for handling and serving.
Notes
- Use room temperature ingredients for better mixing and texture.
- If your peanut butter is already salty, adjust or omit additional sea salt.
- Do not overmix once the dry ingredients are added to avoid tough cookies.
- Allow cookies to cool fully on the baking sheet before removing to maintain shape and texture.
- Store cookies in an airtight container at room temperature for up to one week.
