Description
This classic peanut butter cookies recipe offers a perfect balance of sweet and salty flavors with a soft, chewy texture. Made with creamy peanut butter, brown sugar, and a touch of vanilla, these cookies are an irresistible treat that’s easy to prepare and perfect for any occasion.
Ingredients
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
Optional
- 1/4-1/2 tsp sea salt (if peanut butter is not salty)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
- Mix Dry Ingredients: Sift together the all-purpose flour and baking powder into a bowl, then whisk them thoroughly to combine evenly.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter, brown sugar, and granulated sugar together until light and fluffy. Add optional sea salt here if desired.
- Add Peanut Butter: Incorporate the peanut butter into the creamed mixture and mix until fully incorporated.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until combined.
- Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients and beat until fully incorporated into a dough.
- Shape Cookies: Roll the dough into one-inch balls and place them on a baking sheet lined with parchment paper.
- Flatten Cookies: Gently flatten each cookie ball using a fork, creating a criss-cross pattern on top.
- Bake: Bake the cookies in the preheated oven for about 10 minutes, until they are just set but still very soft.
- Cool: Allow the cookies to cool completely on the baking sheet so they set up properly before transferring. They will firm up more as they cool.
Notes
- Bake the cookies until they are just done; they will continue to set and firm up with residual heat after removing from the oven.
- Cookies will be very soft immediately after baking, so let them rest and cool on the baking sheet until firm enough to handle.
- If your peanut butter is not salty, add 1/4-1/2 tsp sea salt to the batter for balanced flavor.
Nutrition
- Serving Size: 1 cookie (approx. 105g dough divided by 18)
- Calories: 193 kcal
- Sugar: 7 g
- Sodium: 115 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 23 mg
