Peanut Butter Cookies
User Reviews
4.9
Peanut Butter Cookies
Description
Peanut Butter Cookies begin by mixing dry ingredients—flour, baking soda, baking powder, and salt—setting a balanced leavening and texture foundation. Separately, softened butter is creamed with granulated and brown sugars, then mixed with creamy peanut butter, egg, and vanilla extract to develop rich flavor and moistness.
The dry ingredients are slowly incorporated into the wet mixture to create a cohesive dough. This dough is portioned into roughly 30-gram balls, which are placed on prepared baking sheets and flattened with a fork in a crisscross pattern, a classic peanut butter cookie look that also promotes even baking.
Baking at 350°F for around 9 minutes yields cookies that are slightly pale and soft upon removal, continuing to firm mildly while cooling. The soft crumb and balanced sweetness highlight peanut butter's nutty flavor without overwhelming richness. These cookies can be enjoyed as-is or enhanced by drizzling or dipping in melted milk or white chocolate, or adding chopped peanuts for texture.
For best results, enjoy the cookies within two days of baking to maintain freshness. Using a kitchen scale is recommended for accurate ingredient measurement and consistent results.
Ingredients
- 1 1/3 cup (188g) all-purpose flour (scoop and level to measure)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter softened
- 1/2 cup (105g) granulated sugar
- 1/2 cup (110g) light brown sugar packed
- 3/4 cup (185g) peanut butter creamy
- 1 large egg
- 1 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper.
- In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and brown sugar until combined.
- Mix in peanut butter then blend in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix just until combined.
- Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.
- Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss cross pattern).
- Bake cookies in preheated oven, one sheet at a time, for about 9 minutes (cookies will appear pale and slightly under-baked, they'll continue to cook slightly as they cool).
- Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.
Notes
- Enjoy cookies within two days for optimal freshness and texture.
- Measuring ingredients with a kitchen scale improves accuracy and consistent results.
- Enhance cookies by drizzling or dipping with melted milk or white chocolate.
- Add chopped peanuts to the dough for added crunch and a more textured peanut butter cookie.
User Reviews
Overall Rating
4.9
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