Classic peanut butter cookies
Homemade peanut butter cookies are crispy on the outside, soft in the middle and bursting with peanut butter flavor. Perfect for dessert or snacking!
Yield: 12 -14 cookies
Ingredients
- ½ cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup creamy peanut butter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup raw sugar (or sub white sugar)
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat the butter and brown sugar together for 2 to 3 minutes, until light and fluffy. Add the egg and vanilla and beat again until well combined.
- Add the peanut butter and beat until just combined.
- Add the flour, baking powder, baking soda and salt. Mix with a spoon or spatula until just combined.
- Place the raw sugar in a small, shallow bowl. Use a 3-tablespoon cookie scoop to portion the dough into small ball shapes. Dip the top of each ball into the raw sugar to coat. (If you don’t have a cookie scoop, like I don’t, you can wet your fingers slightly and roll the dough into small balls before dipping into the sugar.)
- Place the balls on the baking sheet at least 2 inches apart. You’ll put 6 cookies on the baking sheet at t time. Press down lightly on each ball with a spatula - or slightly wet fingers - to flatten into a thick disk.
- Bake on the middle rack in the oven for 14 minutes, or until the cookies are lightly brown and cracked on top. (They will still be soft but will harden up a bit as they cool.) Let the cookies cool on the pan for 1-2 minutes then transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough.
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Notes
If you want the cookies to look beautifully crinkly - and not get overly browned on the bottom - you should cook these one cookie sheet at a time (so just 6 cookies at a time) and use the middle rack in your oven.
These will come out of the oven soft, but when you let them cool and set up, they develop a perfect crispiness on the edges of the cookies.
You can certainly make them smaller, using 1 ½ or 2 tablespoons worth of dough per cookie for a more standard sized cookie. They just won’t have the same crispy edges as they get with the larger size.
Recipe is from The Weeknight Dessert Cookbook.
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 31g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 36mg | Sodium: 200mg | Fiber: 1g | Sugar: 20g
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