Old Fashioned Peanut Butter Cookies
Equipment
- 2 Baking sheet
- 1 Parchment paper roll
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Rubber spatula
- 1 Whisk
- 1 Cooling rack
- 1 Fork
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 cup creamy peanut butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl whisk together flour, baking soda, baking powder, and salt.
- In a separate large bowl beat the butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
- Beat in the peanut butter until smooth and fully combined.
- Add the egg and vanilla and mix until just incorporated.
- Add the dry ingredients to the wet and mix on low until a soft dough forms without dry streaks.
- Scoop 1 tablespoon portions of dough, roll into balls, and place 2 inches apart on prepared sheets.
- Flatten each ball with a fork in a crisscross pattern to about 1/2 inch thick.
- Bake one sheet at a time for 9–11 minutes until edges are set and centers look slightly soft.
- Cool on the sheet for 5 minutes, then transfer cookies to a cooling rack to finish cooling.
Notes
For best texture, avoid overbaking; the cookies firm up as they cool. If dough feels sticky, chill it for 20–30 minutes for easier handling. For chewier cookies, reduce granulated sugar by 2 tablespoons; for crisper edges, bake an extra 1–2 minutes. Swap creamy with crunchy peanut butter for texture, but avoid natural peanut butters that separate unless well-stirred. To freeze, portion and crisscross the dough, freeze on a sheet until solid, then store in a bag; bake from frozen adding 1–2 minutes.
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