Classic Peanut Butter Cookies
Soft and chewy peanut butter cookies with perfectly crisp edges and the classic fork-pressed pattern.
Ingredients
- 1 cup creamy peanut butter (not natural)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar, plus extra for rolling
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together peanut butter and butter until smooth.
- Add both sugars and beat until light and fluffy, about 2-3 minutes.
- Beat in egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt
- Gradually add dry ingredients to the peanut butter mixture, mixing just until combined.
- Form dough into 1-inch balls (about 1 tablespoon each) and roll in additional granulated sugar.
- Place 2 inches apart on prepared baking sheets.
- Using a fork, press a criss-cross pattern on top of each cookie, flattening slightly.
- Bake for 10-12 minutes until edges are set but centers still look slightly underdone.
- Allow to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
For extra chewy cookies, slightly underbake them. They will continue to set up as they cool.
Dough can be frozen in balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Store in an airtight container at room temperature with a piece of bread to maintain softness.