Classic Peanut Butter Cookies
Indulge in the timeless delight of **Classic Peanut Butter Cookies**, a perfect treat that balances nutty richness and chewy softness in every bite. This easy-to-make recipe features pantry staples like creamy peanut butter, brown sugar, and a hint of vanilla, creating cookies that are irresistibly flavorful and satisfying. The signature crisscross pattern adds a nostalgic, homemade touch and ensures even baking. Ready in just 25 minutes, including prep and baking time, these old-fashioned cookies are ideal for after-school snacks, bake sales, or holiday cookie trays. Whether served with a cold glass of milk or savored on their own, these **best-ever peanut butter cookies** will become a family favorite. Perfect for peanut butter lovers and dessert enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup peanut butter
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3 minutes with an electric mixer on medium speed.
Add the peanut butter, egg, and vanilla extract to the creamed mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring on low speed to form a dough. Ensure everything is thoroughly combined.
Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, leaving approximately 2 inches of space between each.
Using a fork, press down on each ball to create a crisscross pattern.
Bake in the preheated oven for 10 minutes or until the edges are lightly golden. Be careful not to overbake.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 2630 mg | 114% | |
| Total Carbohydrate | 389.4 g | 142% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 220.2 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 294 mg | 23% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1899 mg | 40% | |
*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.
