Peanut Butter Cookies
One of the best things about this recipe is how simple and budget-friendly it is. You don’t need any fancy ingredients or special equipment—just a mixing bowl, a spoon, and a baking sheet. Whether you’re baking for a family gathering, packing school lunches, or just craving something sweet, these cookies are always a hit.
Equipment
- Mixing Bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Baking Sheet
- Fork
- Cooling Rack
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter softened
- 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
- Preheat the Oven – Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cream the Butter and Sugars – In a large mixing bowl, beat butter, peanut butter, granulated sugar, and brown sugar together until the mixture is light and fluffy (about 2-3 minutes). This step is key for soft, chewy cookies!
- Pro Tip: If your butter isn’t soft enough, microwave it for 10-15 seconds—but don’t let it melt completely!
- Add the Wet Ingredients – Mix in the egg and vanilla extract until fully combined. The mixture should look smooth and creamy.
- Combine the Dry Ingredients – In a separate bowl, whisk together flour, baking soda, and salt. Slowly add this to the wet mixture, stirring until just combined. Avoid overmixing, or your cookies may turn out dense instead of soft.
- Scoop and Shape – Use a tablespoon or cookie scoop to roll the dough into balls, about 1-inch in size. Place them 2 inches apart on the prepared baking sheet.
- Create the Crisscross Pattern – Lightly press a fork into the dough balls twice—once vertically and once horizontally—to flatten them slightly and create the signature peanut butter cookie design.
- Pro Tip: Dip your fork in a little sugar before pressing to prevent it from sticking to the dough.
- Bake – Place the cookies in the oven and bake for 9-11 minutes, or until the edges are set but the centers still look slightly soft. They will continue to firm up as they cool.
- Cool and Enjoy! – Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Enjoy warm with a glass of milk or store them for later!
- These cookies are even better the next day! Store them in an airtight container, and they’ll stay soft and chewy for up to a week.
Notes
Nutritional Value (Per Cookie, Approximate)
- Calories: ~150
- Carbohydrates: ~15g
- Protein: ~3g
- Fat: ~9g
- Saturated Fat: ~3.5g
- Sugar: ~9g
- Fiber: ~1g
- Sodium: ~90mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.