Classic Peanut Butter Cookies
These Classic Peanut Butter Cookies will satisfy all of you peanut butter lovers out there! The cookies are loaded with peanut butter flavor, are soft-baked, and have the best melt-in-your-mouth texture.
Equipment
- Silicone Baking Mat
- Baking Sheet
- Mixing Bowls
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¾ cup brown sugar
- ¼ cup sugar
- 1 egg, room temperature
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
Instructions:
*Chill dough 30 minutes before baking
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Using an electric stand mixer with the paddle attachment, cream together the butter, brown sugar, and sugar on medium speed until creamy and fully combined (about 1-2 minutes).
- Mix in the egg at low speed, then add the peanut butter and vanilla extract, mixing on medium speed until fully incorporated. Scrape down the sides of the bowl with a silicone spatula as needed.
- Reduce the mixer speed to low and add the dry ingredients. Mix just until you see no more white flour, being careful to not over mix. Cover the dough in the mixing bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Scoop about one and a half tablespoons of dough into your hand (I like to use a cookie scoop to ensure even portions) and roll into a ball. Use a fork to press into the cookies, creating the criss-cross pattern. Bake for 9-11 minutes, or until the edges start to slightly brown (the cookies will be extremely soft when you remove them from the oven).
- Cool on the pan for 10 minutes, then transfer the cookies onto a wire rack to finish cooling. Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
Room Temperature Ingredients: The unsalted butter and egg need to be at room temperature before baking. I recommend removing these ingredients from the refrigerator 1 hour before you want to bake.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Prepare Baking Sheet: I bake all of my cookies using these baking sheets. They perfectly fit 12 cookies on each pan and can be used for a lot of other recipes too. I also use silicone baking mats so the cookies won’t stick to the pans.
Criss-Cross Pattern: This is super easy to do! Simply take a fork and press it down into the cookie vertically and then horizontally. This gives the cookie that iconic look and also helps with baking.
Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
Cooling Cookies: It is crucial that you let the cookies sit and cool on the baking pan for 10 minutes before moving them over onto a wire rack. The cookies finish setting up during this time and solidify more. If you try to remove them too early, they will fall apart.
Tried this recipe?Let us know how it was!