Description
These soft and chewy peanut butter cookies have the perfect balance of sweetness and nutty flavor. A simple, classic treat that’s easy to make!
Ingredients
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1 cup creamy peanut butter
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1/2 cup unsalted butter (softened)
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3/4 cup granulated sugar
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1/2 cup brown sugar (packed)
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1 large egg
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1 1/2 tsp vanilla extract
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1 1/4 cups all-purpose flour
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1/2 tsp baking soda
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1/2 tsp baking powder
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1/4 tsp salt
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, beat the peanut butter, butter, granulated sugar, and brown sugar until creamy.
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Add the egg and vanilla extract, mixing until smooth.
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture and stir until combined.
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Roll the dough into 1-inch balls and place them on the baking sheet, about 2 inches apart.
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Use a fork to press down and create a crisscross pattern on each cookie.
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Bake for 10-12 minutes, or until edges are lightly golden.
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Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
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For extra crunch, use chunky peanut butter or mix in ½ cup chopped peanuts.
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To make them chewier, slightly underbake and let them cool on the baking sheet.
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Store in an airtight container at room temperature for up to 1 week.
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For a gluten-free version, use a 1:1 gluten-free flour substitute or make flourless peanut butter cookies by omitting the flour and increasing peanut butter to 1 ¼ cups.