Ingredients
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
1️⃣ Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2️⃣ Cream butter, peanut butter, and sugars in a large bowl until light and fluffy (2–3 minutes).
3️⃣ Mix in egg and vanilla extract until fully incorporated.
4️⃣ Whisk dry ingredients together (flour, baking soda, salt) in a separate bowl.
5️⃣ Gradually combine wet and dry ingredients, mixing on low speed. Do not overmix.
6️⃣ Roll dough into 1½-inch balls and place them 2 inches apart on the baking sheet.
7️⃣ Flatten with a fork to create a crisscross pattern.
8️⃣ Bake for 10–12 minutes, until edges are set but centers are slightly underbaked.
9️⃣ Cool for 5 minutes on the baking sheet before transferring to a wire rack.
Notes
- For extra thick cookies, chill the dough for at least 30 minutes before baking.
- Use processed peanut butter (like Jif or Skippy) for best texture.
- If using natural peanut butter, stir well before measuring to avoid dryness.
- Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: Per Cookie
- Calories: 210 kcal
- Sugar: 14g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg