Peanut Butter Cookies
Sink your teeth into the ultimate peanut butter cookies—a timeless treat that's soft, chewy, and loaded with rich, nutty flavor. This easy recipe combines creamy peanut butter, a touch of brown sugar for extra depth, and a hint of vanilla for irresistible aroma. With just 15 minutes of prep time and a quick 10-minute bake, these homemade cookies come together effortlessly. The classic fork-pressed crosshatch pattern gives them that nostalgic, bakery-fresh look, while their melt-in-your-mouth texture guarantees they'll disappear fast. Perfect for satisfying sweet cravings, these cookies can be stored for up to a week, making them a versatile snack for lunchboxes, gatherings, or late-night indulgences. Whether you're a peanut butter fanatic or simply looking for a crowd-pleasing dessert, this recipe is a must-try!
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Ingredients
- 115 grams Unsalted butter
- 190 grams Creamy peanut butter
- 100 grams Granulated sugar
- 150 grams Brown sugar (light or dark, packed)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 190 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, use an electric mixer to cream together the unsalted butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy, about 2-3 minutes.
Step 3
Beat in the egg and vanilla extract until the mixture is fully combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6
Scoop out approximately 1 tablespoon of dough per cookie and roll into a ball. Place the dough balls on the prepared baking sheets, about 2 inches apart.
Step 7
Using a fork, gently press the dough balls flat, creating a crosshatch pattern.
Step 8
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly golden. Be careful not to overbake as they will continue to firm up as they cool.
Step 9
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
| Serving size | (812.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3719.1 |
| Total Fat 203.2g | 0% |
| Saturated Fat 77.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 474.2mg | 0% |
| Sodium 3441.3mg | 0% |
| Total Carbohydrate 434.8g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 264.4g | |
| Protein 74.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 320.1mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 1694.9mg | 0% |
Source of Calories