Peanut Butter Cookies
Ingredients
- • 250 g creamy peanut butter
- • 115 g unsalted butter, softened
- • 200 g granulated sugar
- • 220 g light brown sugar, packed
- • 2 item eggs
- • 5 ml vanilla extract
- • 280 g all-purpose flour
- • 5 g baking soda
- • 3 g salt
Instructions
- 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2
In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- 3
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- 4
In a separate bowl, whisk together the flour, baking soda, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- 6
Roll the dough into 1-inch (2.5 cm) balls and place them 2 inches apart on the prepared baking sheets.
- 7
Using a fork, create a classic crisscross pattern by pressing down on each dough ball twice, once in each direction, flattening to about 1/2-inch thickness.
- 8
Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked - this is perfect.
- 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 10
Store in an airtight container at room temperature for up to one week.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These classic peanut butter cookies are perfect with a cold glass of milk and incredibly forgiving for first-time bakers. Don't skip the traditional fork crosshatch pattern on top – it's not just for looks, it helps them bake evenly and creates those signature crispy edges everyone loves."
