Description
Deliciously soft and chewy peanut butter cookies with a perfect criss-cross pattern, made with classic ingredients and baked to golden perfection in just 25 minutes.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 3/4 tsp (3g) baking powder
Wet Ingredients & Sugars
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (250g) peanut butter (smooth or chunky)
- 1/2 cup (100g) brown sugar, lightly packed
- 1/2 cup (100g) granulated sugar
- 1 tsp (5mL) vanilla extract
- 1 large egg, room temperature
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour and baking powder. Whisk them to combine evenly and set aside.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment or a hand mixer, cream the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, signaling proper aeration.
- Add Peanut Butter: Incorporate the peanut butter into the creamed mixture, mixing thoroughly until well combined for that rich peanut flavor.
- Add Egg and Vanilla: Beat in the large room temperature egg and vanilla extract on low speed until the mixture is fully blended, ensuring smooth consistency.
- Combine Wet and Dry Ingredients: Gradually add the flour and baking powder mixture to the wet ingredients, mixing just until incorporated to avoid overworking the dough, which can make the cookies tough.
- Shape Dough: Roll the dough into 1-inch diameter balls and place them evenly spaced on the prepared baking sheet.
- Flatten with Fork: Using a fork, gently press down on each dough ball in a criss-cross pattern to flatten the cookies, creating the classic peanut butter cookie design.
- Bake: Bake in the preheated oven for 9-11 minutes or until the edges turn golden brown while the centers remain soft, achieving the perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- Room temperature egg helps the batter mix more evenly.
- Do not overmix the dough after adding flour to maintain tenderness.
- You can use either smooth or chunky peanut butter depending on your texture preference.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, slightly underbake and let them finish cooking on the hot baking sheet.
