Crisp Peanut Butter Cookies
Get ready to indulge in the ultimate peanut butter experience with these delightfully crisp peanut butter cookies! Perfectly balanced between rich nuttiness and just the right amount of sweetness, this recipe combines creamy (or chunky!) peanut butter with a touch of brown sugar for a deep caramel-like flavor. A crisscross fork pattern not only gives these cookies an iconic look but also ensures a crisp-on-the-outside, tender-on-the-inside texture that will melt in your mouth. With only 20 minutes of prep time and simple pantry ingredients, these homemade cookies are as easy as they are irresistible. They’re perfect for snacking, gifting, or pairing with a cold glass of milk. Bake up a batch of these classic peanut butter cookies for a nostalgic treat that’s sure to impress!
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 160 grams Peanut butter (smooth or chunky)
- 150 grams Granulated sugar
- 100 grams Brown sugar, packed
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 190 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the unsalted butter, peanut butter, granulated sugar, and brown sugar. Use an electric mixer or whisk to beat until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the mixture, and beat again until fully incorporated.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until everything is well combined. The dough will be slightly sticky.
Using a tablespoon or a small cookie scoop, portion the dough and roll it into balls. Place them on the prepared baking sheets, leaving about 2 inches between each ball.
Using a fork, press each dough ball down to create a crisscross pattern on the tops. If the fork sticks, lightly dust it with flour.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown. Be careful not to overbake to maintain a crisp yet tender texture.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies at room temperature with a glass of milk or store them in an airtight container for up to 1 week.
Nutrition Facts
Calories |
3551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 2669 mg | 116% | |
| Total Carbohydrate | 434.0 g | 158% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 263.3 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 263 mg | 20% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1440 mg | 31% | |
*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.
