Description
These old-fashioned peanut butter cookies have a crispy, golden-brown exterior and a soft, chewy center. They're easy to make, deeply peanutty, and perfect for a quick nostalgic treat.
Ingredients
- 1 ¼ cups creamy peanut butter
- 1 cup salted butter, room temperature
- 1 ¼ cups light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- In a large bowl, beat the peanut butter and butter together until smooth using a mixer.
- Add brown sugar and granulated sugar; beat until fluffy.
- Mix in the eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour and baking soda. Gradually stir into wet mixture.
- Scoop dough into 2-tablespoon-sized balls and place them 3 inches apart on baking sheets.
- Press each dough ball with a fork to make a criss-cross pattern.
- Bake for 12–13 minutes until golden and no longer glossy.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use crunchy peanut butter for texture.
- Add chocolate chips or chopped peanuts for variation.
- For smaller cookies, use 1-tablespoon dough balls and bake for 10 minutes.
- Store in an airtight container for up to 5 days.
- Freeze baked cookies or dough for up to 3 months.
- Microwave cookies for 10–15 seconds to reheat.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
