Description
These soft and chewy peanut butter cookies are a cozy, classic treat. Simple ingredients, easy steps, and full of peanut butter flavor.
Ingredients
1/2 cup unsalted butter, softened (1 stick)
3/4 cup creamy peanut butter
3/4 cup brown sugar
1/4 cup white granulated sugar
1 egg
1 1/2 teaspoons pure vanilla extract
1 1/3 cups unbleached flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
sea salt (optional)
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Soften butter in microwave about 20 seconds (5 seconds more if needed).
3. Mix softened butter, peanut butter, brown sugar, and white sugar until smooth.
4. Add egg and vanilla, stir to combine.
5. Gradually add flour, baking powder, and baking soda; mix to form dough.
6. Scoop dough into 2-tablespoon sized balls, space 2 inches apart on baking sheet.
7. Press tops gently with a fork to create horizontal and vertical lines.
8. Sprinkle with sea salt if desired.
9. Bake 9 minutes until pale and slightly underbaked (they will set as they cool).
10. Cool on baking sheet 15 minutes before transferring to cooling rack.
Notes
Use creamy shelf-stable peanut butter (like Jif or Skippy) for best results.
Chunky peanut butter works but add 1/4 cup extra.
Natural peanut butters can cause dry, crumbly cookies.
Dough can be made up to 3 days in advance; bring to room temperature before baking.
Use real butter, not shortening or imitation.
Fork marks help cookies bake evenly since dough does not spread much.
Weigh ingredients for accuracy; if not, spoon and level flour.
Optional: add chocolate drizzle, chocolate chips, or dip in chocolate.
Store airtight at room temperature in a cool, dry place.
Cookies freeze well up to 3 months with parchment between layers; thaw at room temp.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 174
- Sugar: 12
- Sodium: 89
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0.2
- Carbohydrates: 19
- Fiber: 1
- Protein: 4
- Cholesterol: 20