Brown Sugar Peanut Butter Cookies
Soft, chewy, and packed with rich, nutty flavor, these Brown Sugar Peanut Butter Cookies are a timeless classic with a cozy twist. Made with creamy peanut butter, a generous helping of light brown sugar, and a hint of vanilla, these cookies offer a perfectly balanced sweetness in every bite. The dough is rolled into bite-sized balls, pressed with a signature crisscross pattern, and baked to golden perfection in just 10 minutes. With their tender texture and melt-in-your-mouth goodness, these cookies are the ultimate treat for peanut butter lovers. Perfect for after-school snacks, holiday baking, or simply satisfying a sweet tooth, they're easy to whip up with pantry staples in under 30 minutes. Enjoy them fresh from the oven or store in an airtight container for up to 5 days – though they won’t last that long! Pair with a cold glass of milk for the ultimate indulgence.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Creamy peanut butter
- 1.5 cups Light brown sugar, packed
- 0.5 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Fine sea salt
Instructions
Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a handheld or stand mixer to cream together the softened butter, peanut butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Do not overmix.
Roll the dough into small balls, approximately 1.5 tablespoons each, and place them 2 inches apart on the prepared baking sheets.
Flatten each ball slightly using the back of a fork, pressing into the top to create a crisscross pattern.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set and lightly golden. The centers will look slightly underbaked but will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy with milk or your favorite beverage. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 17.4 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
