Description
Soft and chewy peanut butter cookies that stay moist for days, with a rich nutty flavor and crisp edges. Perfect for school lunches or a quick dessert.
Ingredients
1/2 cup Unsalted butter (softened)
1/2 cup Creamy peanut butter
1/2 cup Granulated sugar
1/2 cup Light brown sugar (packed)
1 Large egg
1 teaspoon Vanilla extract
1 1/4 cups All-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper
- Cream the softened butter together with both sugars using an electric mixer until light and fluffy, about 2 minutes
- Add the peanut butter, egg, and vanilla; mix until fully combined, scraping down the bowl
- In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Do not overmix. The dough will be thick
- Roll the dough into 1.5-inch balls and place them 2 inches apart on the baking sheets. Use a fork to create a crisscross pattern, flattening each ball slightly
- Bake for 10-12 minutes until edges are golden but centers look soft. Let cool on the pan for 5 minutes, then transfer to a wire rack
- Enjoy warm or store in an airtight container at room temperature for up to 5 days
Notes
Use room temperature ingredients for better blending.
Measure flour correctly: spoon into cup and level off to avoid dry cookies.
Do not overbake; cookies continue cooking on the hot pan.
Dip fork in cold water before making crisscross pattern to prevent sticking.
Let cookies rest on pan for 5 minutes to set texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 12 g
- Sodium: 145 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 18 mg
Keywords: peanut butter, cookies, soft, chewy, dessert, easy