Classic Peanut Butter Cookies
Classic peanut butter cookies with crisp edges, soft centers, and the signature fork crosshatch
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INGREDIENTS
Dry
- 1 1 4 cups all purpose flour
- 1 tsp baking soda
- 1 2 tsp fine salt.
Wet
- 1 2 cup unsalted butter softened
- 1 2 cup granulated sugar
- 1 2 cup packed light brown sugar
- 3 4 cup creamy peanut butter
- 1 large egg
- 2 tsp vanilla extract.
Optional
- 2 tbsp granulated sugar for rolling.
INSTRUCTIONS
Prep
- heat oven to 350 F and line 2 baking sheets with parchment paper
- whisk flour baking soda and salt until evenly combined.
Make Dough
- beat butter granulated sugar and brown sugar until light and creamy
- beat in peanut butter then egg and vanilla until smooth
- mix in dry ingredients just until no dry streaks remain
- if dough feels very soft chill 20 to 30 minutes for easier shaping.
Shape And Bake
- scoop 1 tbsp portions and roll into balls then roll in optional sugar
- place 2 inches apart and flatten with a fork in a crisscross pattern
- bake until edges are set and lightly golden and centers look slightly underdone 9 to 11 minutes
- cool on the sheet 5 minutes then transfer to a rack to cool completely.
Notes
1. For extra chew add 1 tbsp milk to the dough; Swap crunchy peanut butter for texture; Do not overbake for soft centers; Measure flour by spooning into the cup and leveling; Store airtight up to 5 days or freeze baked cookies up to 2 months
Nutrition
Calories: 140kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g