Classic Chewy Peanut Butter Cookies
These classic chewy peanut butter cookies are easy to make and feature a delicious balance of sweet and salty flavors. Perfect for a nostalgic treat or a quick dessert.
Equipment
- Baking Sheets
- Parchment Paper or Silicone Mats
- Large Mixing Bowl
- Electric Mixer
- Separate Medium Bowl
- Fork
- Wire Rack
Ingredients
Cookie Dough
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar plus extra for rolling
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- large egg room temperature
- 1 cup creamy peanut butter Jif or Skippy recommended
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Beat in vanilla extract, then add the egg and mix until combined.
- Add peanut butter and beat until well incorporated and smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined, being careful not to overmix.
- Scoop dough into 1-inch balls, optionally rolling them in extra granulated sugar.
- Place dough balls 2 inches apart on prepared baking sheets.
- Using a fork, gently press a crisscross pattern onto each cookie dough ball.
Baking & Cooling
- Bake for 10-12 minutes, or until edges are lightly golden and centers are just set; they will firm up as they cool.
- Remove from oven and cool on sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients as specified. Do not overmix the dough to keep the cookies tender. The cookies may seem soft when first out of the oven, but they will firm up as they cool. Store in an airtight container at room temperature for up to 5 days.