Description
Delightfully chewy and rich peanut butter cookies made with simple pantry ingredients, featuring a classic criss-cross fork pattern and baked to perfection in just 10 minutes. These quick and easy cookies balance the nutty flavor of peanut butter with the sweetness of brown and white sugars, making them an ideal treat for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cup all-purpose flour (180g)
- 3/4 tsp baking powder (3g)
Wet Ingredients
- 1/2 cup unsalted butter, room temperature (113g)
- 1 cup peanut butter (250g)
- 1/2 cup brown sugar, lightly packed (100g)
- 1/2 cup sugar (100g)
- 1 tsp vanilla extract (5mL)
- 1 large egg, room temperature
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the ideal baking temperature when the cookies are ready.
- Combine Dry Ingredients: Sift together the all-purpose flour and baking powder into a bowl, then whisk to evenly combine these dry ingredients, which helps your cookies rise properly.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream the unsalted butter with both the brown sugar and white sugar until the mixture is smooth and fluffy. Optionally, add 1/4 to 1/2 tsp sea salt for enhanced flavor.
- Add Peanut Butter: Incorporate the peanut butter into the creamed butter and sugars mixture, mixing until it is fully combined and smooth.
- Mix in Egg and Vanilla: Beat in the room temperature egg and vanilla extract until consistent and well mixed.
- Add Dry Ingredients: Gradually add the flour and baking powder mixture to the wet ingredients, beating until just combined to avoid overmixing.
- Form Cookie Balls: Roll the dough into one-inch balls, about the size of a walnut, and place them spaced apart on a baking sheet lined with parchment paper.
- Create Criss-Cross Pattern: Using a fork, gently flatten each cookie ball and press down twice in perpendicular directions to make the classic peanut butter cookie criss-cross pattern.
- Bake: Bake the cookies in the preheated oven for about 10 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool: Allow the cookies to cool completely on the baking sheet before transferring them, so they set properly and hold their shape.
Notes
- For a saltier contrast, optionally add 1/4 to 1/2 teaspoon sea salt during the creaming stage.
- Ensure eggs and butter are at room temperature for better mixing and texture.
- Do not overbake; cookies continue to firm up while cooling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie (approx. 28g)
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
