Description
Classic Peanut Butter Cookies
Ingredients
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Directions
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the Wet Ingredients: In a large bowl, beat together peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing until smooth.
Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until combined.
Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten slightly with a fork, creating a crisscross pattern.
Bake: Bake for 10-12 minutes, or until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy! Serve with a glass of milk for the ultimate treat.
Prep Time: 10 minutes
Bake Time: 12 minutes
Total Time: 22 minutes
Servings: ~24 cookies
Calories: ~120 kcal per cookie
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Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. After preheating your oven to 350°F and lining your sheet, ensure your butter is truly softened to room temperature for proper creaming. Use an electric mixer on medium speed to beat the peanut butter, butter, and sugars for a full 2-3 minutes until pale and fluffy. This incorporates air, creating a lighter texture. Add the egg and vanilla, mixing until just combined. Whisk your dry ingredients thoroughly in a separate bowl to evenly distribute the baking soda and salt. Add the dry mix to the wet in two or three batches, mixing on low speed until no flour streaks remain. Do not overmix. For shaping, use a cookie scoop for uniform size. Roll each portion firmly into a smooth ball before flattening with a fork dipped in sugar to prevent sticking.
Serving Suggestions
While delicious on their own, these cookies can be elevated. Serve them warm with a scoop of vanilla ice cream for a simple cookie sundae. For a festive twist, sandwich two cookies with chocolate ganache or a dollop of raspberry jam. They also pair wonderfully with coffee, chai tea, or the classic glass of cold milk. Crumble them over a bowl of chocolate pudding or yogurt for an easy dessert parfait.
How-to Summary
In short: Cream softened butter, peanut butter, and sugars until fluffy. Mix in egg and vanilla. Combine dry ingredients separately, then blend into wet mix. Form dough balls, flatten with a fork in a crisscross pattern, and bake at 350°F for 10-12 minutes until golden.
Frequently Asked Questions
Can I use natural peanut butter? We don’t recommend it for this recipe. Natural peanut butter’s oil separation and different consistency often lead to greasy, spread-out cookies. Stick with standard creamy peanut butter for reliable results.
Why are my cookies dry and crumbly? This is typically caused by over-measuring the flour. Always spoon flour into your measuring cup and level it off with a knife. Overbaking can also dry them out.
Can I make the dough ahead of time? Yes. You can cover and refrigerate the dough for up to 3 days. Let it sit at room temperature for 15-20 minutes before scooping, as it will be firm.
My cookies didn’t spread much. What happened? This usually means your dough was too cold or you added too much flour. Ensure your butter was properly softened and measure flour accurately.
How do I store baked cookies? Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
Common Mistakes to Avoid
- Using cold or melted butter instead of properly softened butter.
- Overmixing the dough after adding the flour, which develops gluten and makes cookies tough.
- Not letting the cookies cool on the baking sheet for 5 minutes before moving them; they are very fragile right out of the oven.
- Overbaking. Remove them when the edges are just set and golden, as they will continue to firm up while cooling.
- Packing the flour into the measuring cup, which leads to a dry, dense cookie.
Conclusion
This classic peanut butter cookie recipe is a timeless favorite for good reason. It’s straightforward, uses pantry staples, and delivers the perfect balance of sweet, salty, and nutty flavor with a wonderfully soft and chewy texture. By following the detailed guide and avoiding common pitfalls, you can master this beloved treat. Whether enjoyed as a simple snack or dressed up with creative serving ideas, these homemade cookies are sure to bring comfort and joy to any occasion. Happy baking!