Peanut Butter Cookies
User Reviews
5
Peanut Butter Cookies
Description
The Peanut Butter Cookies recipe combines all-purpose flour, baking soda, and sea salt as the dry base. Butter, brown sugar, and granulated sugar are creamed until fluffy before adding creamy peanut butter, egg, and vanilla extract for richness and flavor. The dry ingredients are folded in gently to maintain tenderness.
Dough is rolled into balls, coated in granulated sugar, and pressed down with a fork to create the signature look. Baking at 350°F for 10 to 12 minutes results in cookies with edges set and a soft center that firm up as they cool. This balance offers a pleasant chew and subtle crispness.
Suitable for classic cookie lovers, they work well as snack or dessert and pair nicely with milk or tea.
Using unsalted peanut butter may require slightly increased salt in the dough. Natural peanut butter should be smooth and creamy. If refrigerated, allow to soften at room temperature an hour before use for easier mixing.
Ingredients
- 1 cup all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup butter at room temperature, unsalted
- ½ cup brown sugar packed
- ¼ cup granulated sugar plus ½ cup for rolling
- 1 cup peanut butter creamy
- 1 egg large
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer, beat the butter, brown sugar, and the ¼ cup granulated sugar until light and fluffy, 2 to 3 minutes. Add the peanut butter, egg, and vanilla and mix until creamy. Gradually add the dry ingredients and mix on low speed until just combined.
- Scoop slightly heaping tablespoons of the dough, then use your hands to roll it into balls. Place the ½ cup granulated sugar in a small bowl and roll the cookie dough balls in it. Arrange on the prepared baking sheets, leaving at least 2 inches between balls. Press down on the tops of the balls with a fork to form a cross-hatch pattern.
- Bake, one sheet at a time, for 10 to 12 minutes, 10 minutes for a softer cookie and 12 minutes for a crispier cookie. The cookies will be just set around the edges but still seem underdone in the middle. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Notes
- Increase salt to ¾ teaspoon if using unsalted peanut butter to maintain flavor balance.
- Use creamy natural peanut butter; avoid dry, stiff varieties for best texture.
- If peanut butter is refrigerated, leave it at room temperature for about an hour before mixing.
User Reviews
Overall Rating
5
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