Peanut Butter Cookies
Soft, thick, melt-in-your-mouth peanut butter cookies.
- Prep
- 20m
- Cook
- 12m
- Chill
- 2h
- Total
- 2h 32m
- Serves
- 24
What you need
Ingredients
- 1 1/3 cups (170g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (about 185g) creamy peanut butter
- 1 teaspoon pure vanilla extract
Don't F*ck it Up
Method
- 01Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- 02Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and 1/4 cup (50g) granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.
- 03Add the dry ingredients to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1–2 hours, and up to 3 days.
- 04Preheat oven to 350°F. Line large baking sheets with parchment paper.
- 05Roll chilled cookie dough into 24 balls and arrange on baking sheets about 2 inches apart. Use a fork to make a criss-cross indent on top of each.
- 06Bake for 11–12 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft.
- 07Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.