Classic Peanut Butter Cookies 🍪🥜
Crispy edges, chewy centers, and packed with rich peanut butter flavor—these timeless cookies are irresistible with just a fork-press and a glass of milk!
Ingredients (Makes ~24 cookies)
- 1 cup (250g) creamy peanut butter (not natural—use shelf-stable for best texture)
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups (180g) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Optional: Extra sugar for rolling, chocolate chips, or a Hershey’s Kiss pressed into the center!
Instructions
1. Cream Wet Ingredients
- Beat peanut butter, butter, granulated sugar, and brown sugar until fluffy (~2 mins).
- Mix in egg and vanilla.
2. Add Dry Ingredients
- Whisk flour, baking powder, baking soda, and salt, then gradually fold into wet mix.
3. Chill & Shape
- Refrigerate dough 30 mins (for easier handling).
- Roll into 1-inch balls, place on parchment-lined sheets, and flatten with a fork in a crisscross pattern.
4. Bake
- Bake at 350°F (175°C) for 10-12 mins until edges are golden (centers will look soft—they firm up as they cool!).
5. Cool & Devour
- Let cool 5 mins on the tray, then transfer to a rack.
💡 Pro Tips:
- Chewier cookies? Use all brown sugar and underbake by 1 min.
- Crunchier? Bake 12-14 mins and use chunky peanut butter.
- Gluten-free? Swap flour for 1:1 GF blend.
These cookies are nostalgia in every bite—perfect for lunchboxes or late-night cravings!
Love chocolate? Press a Hershey’s Kiss into warm cookies or mix in ½ cup chocolate chips! 🍫