Homemade Peanut Butter Cookies
Soft, chewy, and bursting with rich nutty flavor, these homemade peanut butter cookies are a timeless treat that will delight both kids and adults alike. Made with creamy peanut butter, a perfect balance of granulated and light brown sugar, and a hint of vanilla, these cookies boast a melt-in-your-mouth texture and an irresistible crisscross pattern. With just 15 minutes of prep time and a short 10-minute bake time, this easy recipe yields 24 golden-brown cookies that are slightly crisp on the edges yet tender in the center. Perfect as an afternoon snack or a sweet dessert, serve these classic peanut butter cookies with a cold glass of milk or enjoy them straight from the jar. Whether you're a seasoned baker or a beginner, this recipe is a must-try for anyone who loves homemade goodies!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 200 grams Creamy peanut butter
- 100 grams Granulated sugar
- 100 grams Light brown sugar
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 190 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, peanut butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer until smooth and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Scoop out 1 to 1.5 tablespoons of dough and roll it into balls. Place the balls onto the prepared baking sheets, spacing them about 2 inches apart.
Using the back of a fork, gently press down on each dough ball to create a crisscross pattern.
Bake in the preheated oven for 8-10 minutes, or until the edges are slightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the peanut butter cookies with a glass of milk, or store them in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 9.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 69 mg | 1% | |
*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.
