Description
These soft and chewy peanut butter cookies offer the perfect balance of rich peanut flavor and delightful texture. With a simple combination of creamy peanut butter, sugars, and a hint of vanilla, these cookies are easy to make and guaranteed to satisfy your sweet tooth with every bite.
Ingredients
Scale
Cookie Dough
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Mix Wet Ingredients: In a large mixing bowl, beat together the creamy peanut butter, granulated sugar, brown sugar, and softened butter until the mixture is smooth and creamy. This step helps to incorporate air for a light texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the peanut butter mixture, mixing well until fully combined to add moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, salt, and all-purpose flour. Gradually add this to the wet ingredients, mixing until a soft dough forms, ensuring all ingredients are evenly distributed.
- Shape Cookies: Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet about 2 inches apart to allow for spreading during baking.
- Create Crisscross Pattern: Using a fork, gently press down on each dough ball to create a crisscross pattern, which also helps flatten the cookies for even cooking.
- Bake: Bake for 10-12 minutes, until the edges are set but the centers remain slightly undercooked to maintain softness and chewiness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, so they firm up without becoming hard.
Notes
- For an extra nutty flavor, try using crunchy peanut butter instead of creamy.
- Do not overbake; removing cookies when centers are slightly undercooked ensures a soft and chewy texture.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- To enhance shelf life, you can freeze the dough balls before baking and bake directly from frozen, just add 1-2 extra minutes to baking time.
