Peanut Butter Cookies
Sink your teeth into the ultimate peanut butter cookies—a timeless treat that's soft, chewy, and loaded with rich, nutty flavor. This easy recipe combines creamy peanut butter, a touch of brown sugar for extra depth, and a hint of vanilla for irresistible aroma. With just 15 minutes of prep time and a quick 10-minute bake, these homemade cookies come together effortlessly. The classic fork-pressed crosshatch pattern gives them that nostalgic, bakery-fresh look, while their melt-in-your-mouth texture guarantees they'll disappear fast. Perfect for satisfying sweet cravings, these cookies can be stored for up to a week, making them a versatile snack for lunchboxes, gatherings, or late-night indulgences. Whether you're a peanut butter fanatic or simply looking for a crowd-pleasing dessert, this recipe is a must-try!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 190 grams Creamy peanut butter
- 100 grams Granulated sugar
- 150 grams Brown sugar (light or dark, packed)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 190 grams All-purpose flour
- 1 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, use an electric mixer to cream together the unsalted butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until the mixture is fully combined.
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. Do not overmix.
Scoop out approximately 1 tablespoon of dough per cookie and roll into a ball. Place the dough balls on the prepared baking sheets, about 2 inches apart.
Using a fork, gently press the dough balls flat, creating a crosshatch pattern.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly golden. Be careful not to overbake as they will continue to firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
3719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.2 g | 261% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 3441 mg | 150% | |
| Total Carbohydrate | 434.8 g | 158% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 264.4 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 320 mg | 25% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1695 mg | 36% | |
*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.
