Wonderful Peanut Butter Cookies
Get ready to fall in love with these *Wonderful Peanut Butter Cookies*—a classic treat that’s equal parts soft, chewy, and bursting with nutty flavor. Made with creamy peanut butter, rich brown sugar, and a hint of vanilla, these cookies deliver the perfect balance of sweetness and warmth in every bite. The signature crisscross pattern not only adds charm but also ensures that each cookie bakes to golden perfection in just 10 minutes. Rolled in granulated sugar for a satisfying crunch, these delightful cookies are incredibly easy to whip up with just 15 minutes of prep time. Whether enjoyed fresh out of the oven or stored for later, this batch of 24 cookies is sure to bring joy to any occasion. Perfect for cookie lovers, holiday baking, or an everyday indulgence, these irresistible peanut butter cookies belong on your must-bake list!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 Large egg
- 1 teaspoon Vanilla extract
- 0.25 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Place the extra granulated sugar for rolling in a shallow bowl.
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the sugar to coat and then place them on the prepared baking sheets, spacing them about 2 inches apart.
Using a fork, gently press down on each dough ball twice—once horizontally and once vertically—to create a crisscross pattern.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly golden. Do not overbake; the cookies will continue to set as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy, or store in an airtight container for up to 5 days!
Nutrition Facts
Calories |
3247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2486 mg | 108% | |
| Total Carbohydrate | 412.4 g | 150% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 259.5 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 236 mg | 18% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1171 mg | 25% | |
*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.
