Description
Craving a classic cookie that’s rich, nutty, and perfectly sweet? These Peanut Butter Cookies are your ultimate treat! With a buttery, tender crumb, a bold peanut butter flavor, and a signature cross-hatch pattern, these cookies are a nostalgic delight perfect for snacking, gifting, or pairing with a glass of milk.
Ingredients
Here’s what you need to make these Peanut Butter Cookies. Each ingredient adds to the rich, nutty, and buttery magic.
- All-Purpose Flour (1 cup, spooned and leveled): Forms the tender base of the cookies.
- Baking Soda (1/2 teaspoon): Helps the cookies rise and spread.
- **Sea Salt (1/2 teaspoon)*: Enhances the peanut butter flavor and balances sweetness (*use less if using salted peanut butter).
- Unsalted Butter (1/2 cup, at room temperature): Adds richness and a tender crumb.
- Packed Brown Sugar (1/2 cup): Provides a caramel-like sweetness and moisture.
- Granulated Sugar (1/4 cup, plus 1/2 cup for rolling): Sweetens the dough and creates a crunchy coating.
- Creamy Peanut Butter (1 cup): The star ingredient, delivering bold, nutty flavor (**use natural peanut butter with only peanuts and salt for best results).
- Large Egg (1): Binds the dough and adds structure.
- Vanilla Extract (1 teaspoon): Enhances the flavor with a warm, sweet note.
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Butter: Swap with vegan butter or coconut oil for a dairy-free option.
- Egg: Replace with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or 1/4 cup applesauce for a vegan version.
- Peanut Butter: Use crunchy peanut butter for extra texture or almond butter for a different nutty flavor (not nut-free).
- Sugar: Substitute brown sugar with coconut sugar or reduce total sugar to 1/2 cup for a less sweet cookie.
- Add-Ins: Mix in 1/4 cup chocolate chips, chopped peanuts, or white chocolate chips for extra flavor.
- Coating Variations: Roll in cinnamon-sugar or coarse sugar for a different crunch.
Instructions
Step 1: Prep the Oven and Baking Sheets
- Preheat your oven to 350°F (175°C).
- Line two large baking sheets with parchment paper.
Tip: Parchment paper prevents sticking and ensures even baking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon sea salt.
Tip: If using salted peanut butter, reduce salt to 1/4 teaspoon to avoid overly salty cookies.
Step 3: Make the Dough
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup unsalted butter, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add 1 cup creamy peanut butter, 1 large egg, and 1 teaspoon vanilla extract, mixing until creamy and well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Tip: Scrape down the sides of the bowl to ensure even mixing without overworking the dough.
Step 4: Shape and Coat the Cookies
- Scoop slightly heaping tablespoons of dough (or use a 2-tablespoon cookie scoop) and roll into balls with your hands.
- Place 1/2 cup granulated sugar in a small bowl and roll each dough ball in the sugar to coat.
- Arrange the balls on the prepared baking sheets, leaving at least 2 inches between them to allow for spreading.
- Press down on the tops of each ball with a fork to create a cross-hatch pattern.
Tip: Dip the fork in sugar if it sticks to the dough to make clean patterns.
Step 5: Bake and Cool
- Bake one sheet at a time for 10–12 minutes: 10 minutes for softer cookies, 12 minutes for crispier cookies. The edges should be set, but the centers will look slightly underdone.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Tip: Don’t overbake; removing them when slightly underdone keeps the centers soft and chewy