Peanut Butter Cookies
Peanut Butter Cookies
Ingredients
- 1 cup smooth peanut butter
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- 1
In a large mixing bowl, combine the smooth peanut butter, caster sugar, brown sugar, large egg, vanilla essence, baking powder, and salt.
⏱️ 3 min
- 2
Mix all the ingredients thoroughly until they are well combined and form a cohesive dough. You can use a stand mixer with a paddle attachment or a sturdy spoon.
⏱️ 5 min
- 3
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 180
- 4
Roll the cookie dough into small balls, each approximately 1 inch in diameter. This recipe should yield about 24-30 cookies, depending on the size.
⏱️ 5 min
- 5
Place the rolled dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
⏱️ 2 min
- 6
Using a fork, gently press down on the top of each cookie ball to create a classic crisscross pattern. This also helps the cookies to bake evenly.
⏱️ 3 min
- 7
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers appear set. Be careful not to overbake, as they will continue to firm up as they cool.
⏱️ 12 min•🌡️ 180
- 8
Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up without breaking.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Butter Cookies
- 1 cup smooth peanut butter
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- 1
In a large mixing bowl, combine the smooth peanut butter, caster sugar, brown sugar, large egg, vanilla essence, baking powder, and salt.
⏱️ 3 min - 2
Mix all the ingredients thoroughly until they are well combined and form a cohesive dough. You can use a stand mixer with a paddle attachment or a sturdy spoon.
⏱️ 5 min - 3
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 180 - 4
Roll the cookie dough into small balls, each approximately 1 inch in diameter. This recipe should yield about 24-30 cookies, depending on the size.
⏱️ 5 min - 5
Place the rolled dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
⏱️ 2 min - 6
Using a fork, gently press down on the top of each cookie ball to create a classic crisscross pattern. This also helps the cookies to bake evenly.
⏱️ 3 min - 7
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers appear set. Be careful not to overbake, as they will continue to firm up as they cool.
⏱️ 12 min•🌡️ 180 - 8
Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up without breaking.
⏱️ 15 min