Peanut Butter Cookies
Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 egg
Instructions
- 1
In a large mixing bowl, combine the peanut butter, granulated sugar, brown sugar, baking soda, vanilla extract, and egg.
⏱️ 3 min
- 2
Using a spatula or spoon, thoroughly mix all the ingredients together until a cohesive dough forms. Ensure there are no dry streaks of flour or unmixed ingredients.
⏱️ 5 min
- 3
Scoop portions of the dough (about 1 1/2 tablespoons each) and roll them into small, uniform balls. This recipe yields approximately 12-15 cookies.
⏱️ 5 min
- 4
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350
- 5
Place the rolled cookie dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
⏱️ 1 min
- 6
Take a fork and gently press down on the top of each cookie dough ball, first in one direction and then perpendicular to it, to create the classic crosshatch pattern. This also helps to flatten the cookies slightly for even baking.
⏱️ 2 min
- 7
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
⏱️ 12 min•🌡️ 350
- 8
Once baked, remove the cookies from the oven. Let them cool on the baking sheet for 5-10 minutes. This allows them to firm up before handling.
⏱️ 10 min
- 9
Carefully transfer the slightly cooled cookies to a wire rack to cool completely. They will continue to firm up as they cool.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Butter Cookies
- 1 cup peanut butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 egg
Instructions
- 1
In a large mixing bowl, combine the peanut butter, granulated sugar, brown sugar, baking soda, vanilla extract, and egg.
⏱️ 3 min - 2
Using a spatula or spoon, thoroughly mix all the ingredients together until a cohesive dough forms. Ensure there are no dry streaks of flour or unmixed ingredients.
⏱️ 5 min - 3
Scoop portions of the dough (about 1 1/2 tablespoons each) and roll them into small, uniform balls. This recipe yields approximately 12-15 cookies.
⏱️ 5 min - 4
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350 - 5
Place the rolled cookie dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
⏱️ 1 min - 6
Take a fork and gently press down on the top of each cookie dough ball, first in one direction and then perpendicular to it, to create the classic crosshatch pattern. This also helps to flatten the cookies slightly for even baking.
⏱️ 2 min - 7
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
⏱️ 12 min•🌡️ 350 - 8
Once baked, remove the cookies from the oven. Let them cool on the baking sheet for 5-10 minutes. This allows them to firm up before handling.
⏱️ 10 min - 9
Carefully transfer the slightly cooled cookies to a wire rack to cool completely. They will continue to firm up as they cool.
⏱️ 5 min