Description
Crisp Peanut Butter Cookies are a delightful treat featuring a perfect balance of creamy peanut butter and a crunchy texture. These cookies are soft on the inside with a light crisp exterior, enhanced by the classic criss-cross fork pattern and optional sugar coating for extra sweetness. Ideal for peanut butter lovers, this recipe combines simple pantry staples and straightforward steps to yield 30 delicious cookies perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (250g) creamy peanut butter
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Optional
- 1/3 cup (67g) granulated sugar, for rolling
Instructions
- Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with the paddle attachment, cream the softened butter with the granulated and brown sugars on medium speed until smooth. This should result in a light and fluffy mixture.
- Add Eggs and Flavorings: Add the eggs one at a time and mix on high speed until fully incorporated, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Then add the vanilla extract and creamy peanut butter, mixing again on high until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix Wet and Dry: Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the dough will be thick and very sticky.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours, or up to 2 days. This step allows the dough to firm up, making it easier to handle and helping the flavors to meld.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Form Cookies: Scoop out dough balls about 1.5 tablespoons (27-30 grams) each. Roll each ball in granulated sugar if using, then place them on the prepared baking sheets about 2 inches apart to allow for spreading.
- Create Criss-Cross Pattern: Using a fork, gently press into the top of each dough ball to create the iconic criss-cross pattern associated with peanut butter cookies.
- Bake: Bake the cookies in the preheated oven for 12–13 minutes until the edges are very lightly browned. The centers will appear soft and slightly underbaked.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for 5 minutes. This resting time lets the cookies set up properly. Then transfer them to a wire rack to cool completely before serving.
Notes
- Softened butter means butter left out at room temperature for about 1-2 hours to ensure easy mixing.
- Using room temperature eggs prevents the dough from curdling and helps with even mixing.
- Chilling the dough is crucial for the texture and flavor development; do not skip this step.
- For a crunchier cookie, you can bake an additional 1-2 minutes, but be careful not to overbake.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
