Peanut Butter Cookies
Soft, chewy, and packed with rich peanut butter flavor, these peanut butter cookies are a melt-in-your-mouth classic!
Equipment
- Cookie sheets
Ingredients
- 112 Grams Salted butter room temperature
- 100 Grams Granulated sugar
- 110 Grams Light brown sugar
- 130 Grams Smooth peanut butter
- 1 Large Egg
- 160 Grams Plain flour all‑purpose flour
- ¾ Teaspoon Baking soda
- ½ Teaspoon Baking powder
- Pinch Salt
Instructions
- Cream the softened butter in a large mixing bowl until smooth and pale, about 2 minutes.112 Grams Salted butter
- Add the granulated sugar and brown sugar, then continue mixing for another 2 minutes until the mixture looks light and fluffy.100 Grams Granulated sugar, 110 Grams Light brown sugar
- Stir in the peanut butter, followed by the egg, mixing until everything is fully combined and smooth.130 Grams Smooth peanut butter, 1 Large Egg
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.160 Grams Plain flour, ¾ Teaspoon Baking soda, ½ Teaspoon Baking powder, Pinch Salt
- Add the dry ingredients to the peanut butter mixture and gently mix until just combined, stopping as soon as no dry flour remains.
- Gather the dough into a flat disc, wrap it tightly, and refrigerate for at least 2-4 hours (or up to 24 hours). Chilling the dough helps the cookies hold their shape and improves the texture.
- When ready to bake, preheat the oven to 190°C (375°F). Line or lightly grease your baking sheets if needed.
- Scoop the chilled dough into balls about 3 cm (1¼ inches) wide and place them on the baking sheet, leaving space between each cookie.
- Use a fork to gently press a criss-cross pattern on top of each dough ball.
- Bake one tray at a time on the center rack for 9-11 minutes, until the edges are lightly golden but the centers still look soft.
- Let the cookies rest on the baking tray for 1 minute before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
Notes
Tips and Tricks
- Soft centers: Remove the cookies while they still look slightly underbaked in the middle, they'll firm up as they cool.
- Don't skip the chill: Chilled dough prevents spreading and gives you thicker, chewier cookies.
- Perfect fork marks: Dip the fork in sugar before pressing to prevent sticking and add extra crunch.
- Extra flavor: Use a high-quality peanut butter for the richest taste.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Nutrition
Calories: 127kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 101mgPotassium: 48mgFiber: 0.4gSugar: 9gVitamin A: 128IUCalcium: 15mgIron: 0.5mg
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