Moist Peanut Butter Cookies
Indulge in the ultimate comfort treat with these Moist Peanut Butter Cookies, a delightful fusion of creamy richness and melt-in-your-mouth softness. Made with a delightful blend of creamy peanut butter, unsalted butter, and both granulated and light brown sugars, these cookies achieve the perfect balance of sweetness and nuttiness. The secret to their irresistibly moist texture lies in careful baking—just until the edges are set and the centers stay tender. With a signature crisscross fork pattern and a hint of vanilla for depth, these classic cookies come together in under 30 minutes, making them an ideal choice for busy bakers. Whether enjoyed fresh out of the oven or paired with a glass of milk, these peanut butter delights will become your go-to recipe when you crave soft, buttery perfection.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Creamy peanut butter
- 150 grams Granulated sugar
- 100 grams Light brown sugar
- 1 Large egg
- 1.5 teaspoons Vanilla extract
- 190 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter and peanut butter together using a hand or stand mixer until smooth and creamy, about 1-2 minutes.
Add the granulated sugar and light brown sugar to the bowl, and mix until well combined and fluffy, about 1-2 minutes.
Beat in the egg and vanilla extract until fully incorporated.
In a separate 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 just combined. Avoid overmixing.
Scoop 1.5 tablespoons of dough at a time and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
Using a fork, gently press down on each cookie ball to create a crisscross pattern, flattening them slightly.
Bake in the preheated oven for 9-10 minutes, or until the edges are set and the centers look slightly soft. Do not overbake to ensure moist cookies.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 11.3 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| 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.
