Description

Classic Peanut Butter Cookies are rich, chewy, and bursting with peanut butter flavor. These easy-to-make cookies combine the perfect balance of soft centers and slightly crispy edges, ideal for a timeless homemade treat.

Ingredients

Dry Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup creamy or crunchy peanut butter
1 teaspoon vanilla extract
1 large egg

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
Cream Butter and Sugars: In a separate large bowl, beat softened unsalted butter with granulated sugar, brown sugar, and vanilla extract until the mixture becomes fluffy and light in texture.
Add Egg and Peanut Butter: Beat in the large egg followed by the peanut butter until the dough is smooth and fully combined.
Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the dough.
Scoop Dough: Using a spoon or cookie scoop, place dollops of dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading.
Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown while the centers remain soft and chewy.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them onto wire racks to cool completely.

Notes

For extra texture, use crunchy peanut butter instead of creamy.
Do not overbake; edges should be golden but centers soft to keep the perfect chewy texture.
You can press a fork gently on top of each dough ball before baking for a classic peanut butter cookie pattern.
Store cookies in an airtight container at room temperature for up to one week.
To make the cookies gluten free, substitute the all-purpose flour with a gluten-free flour blend.