Description
Deliciously soft and chewy peanut butter cookies made with creamy peanut butter, a blend of sugars, and a hint of vanilla. These classic cookies are easy to prepare and bake to perfection, delivering a delightful treat that’s perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar using a mixer or whisk until the mixture is light and fluffy, indicating well-incorporated ingredients.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture, mixing thoroughly until completely combined to add moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Shape Dough: Using a tablespoon, scoop dough balls and place them on the prepared baking sheet about 2 inches apart to allow spreading during baking.
- Flatten Dough: Press each dough ball with a fork in a crisscross pattern, slightly flattening them for the classic peanut butter cookie appearance and even baking.
- Bake Cookies: Bake the cookies for 8-10 minutes or until the edges turn lightly golden, ensuring a soft center and crisp edges.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For extra texture, consider adding chopped peanuts or chocolate chips to the dough.
- Do not overbake to maintain softness; cookies will continue to firm up as they cool.
- If your dough is too sticky, chill it for 15-20 minutes before scooping.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls for up to 3 months; bake directly from frozen, adding an additional 1-2 minutes to baking time.
