Old-Fashioned Peanut Butter Cookies
Classic old-fashioned peanut butter cookies with crisp edges, soft centers, and a signature fork crisscross
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INGREDIENTS
Dough
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar plus 2 tbsp for rolling
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine salt
Optional
- 1/4 cup chopped roasted peanuts
- 1/2 cup chocolate chips.
INSTRUCTIONS
Prep
- heat oven to 350 F
- line 2 baking sheets with parchment paper
- whisk flour baking soda baking powder and salt until combined
- beat butter peanut butter granulated sugar and brown sugar until light and fluffy
- beat in egg and vanilla until smooth
- mix in dry ingredients just until no dry streaks remain
Shape and bake
- scoop about 1 tbsp dough and roll into balls
- roll in granulated sugar
- place on baking sheet 2 inches apart
- press each ball with a fork twice to make a crisscross and flatten to about 1/2 inch thick
- bake until edges are set and lightly golden 9 to 11 minutes
- cool on pan 5 minutes then transfer to a rack to cool completely.
Notes
1. Point use conventional creamy peanut butter not natural separated peanut butter for best texture 2. Point do not overbake cookies will firm up as they cool 3. Point chill dough 20 to 30 minutes if dough feels too soft for cleaner fork marks 4. Point swap half the flour with whole wheat flour for a heartier cookie 5. Point store airtight up to 5 days or freeze dough balls up to 2 months
Nutrition
Calories: 120kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g