Classic Peanut Butter Cookies
Classic Peanut Butter Cookies
Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 egg, large
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Add the creamy peanut butter, large egg, and vanilla extract to the creamed butter mixture. Beat until well combined and smooth.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 2 min
- 6
Scoop the dough into 1-inch balls (about 1 1/2 tablespoons each). Place them about 2 inches apart on the prepared baking sheet. Using a fork, gently press down on each cookie ball to create a crosshatch pattern.
⏱️ 5 min
- 7
Bake for 9-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies will still be soft when removed from the oven.
⏱️ 10 min•🌡️ 375
- 8
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Peanut Butter Cookies
Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 egg, large
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Add the creamy peanut butter, large egg, and vanilla extract to the creamed butter mixture. Beat until well combined and smooth.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 2 min - 6
Scoop the dough into 1-inch balls (about 1 1/2 tablespoons each). Place them about 2 inches apart on the prepared baking sheet. Using a fork, gently press down on each cookie ball to create a crosshatch pattern.
⏱️ 5 min - 7
Bake for 9-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies will still be soft when removed from the oven.
⏱️ 10 min•🌡️ 375 - 8
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min