Peanut Butter Cookies
User Reviews
5
Peanut Butter Cookies
Description
This Peanut Butter Cookies recipe blends creamy peanut butter with softened unsalted butter and both light brown and white sugars, resulting in a balanced sweetness and moist crumb. The flour is combined with baking soda and salt before being mixed into the creamed peanut butter and butter mixture with eggs and vanilla extract. After scooping and rolling the dough balls in white sugar, the classic fork crisscross imprint provides a signature appearance and assists in even baking. The cookies bake at 350°F for 8-10 minutes, coming out softly set and golden around the edges.
The cookies offer a familiar peanut butter flavor with a tender texture, complemented by the subtle caramel notes from brown sugar. Cooling them briefly on the baking sheet prevents overbaking and preserves the soft inside. They work well as a snack or dessert and store well in an airtight container.
Ingredients
- 1 all-purpose flour
- 1 teaspoon baking soda
- 1/2 /2 teaspoon salt
- 1 cup peanut butter creamy
- 1/2 /2 cup butter unsalted, softened
- 3/4 /4 cup light brown sugar packed
- 1/4 /4 cup white sugar (plus more for rolling)
- 1 large egg
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the peanut butter, butter, brown sugar, and white sugar until light and fluffy.
- Add the egg and vanilla. Mix until combined.
- Slowly add the flour mixture until well combined.
- Scoop balls of dough, around 1 ½ tablespoons. Roll into a ball and then roll into white sugar. Place on the cookie sheet and using a fork make a crisscross.
- Bake 8-10 minutes. Do not overbake! Let cookies cool on the sheet for one minute then remove to a cooling sheet so they don't keep cooking. Store cookies in an airtight container.
User Reviews
Overall Rating
5
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