Baking Perfect Peanut Butter Cookies at Home
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- Peanut butter: 1 cup creamy or crunchy, based on preference
- Brown sugar: 1/2 cup packed
- Eggs: 1 large
- Vanilla extract: 1 teaspoon
- Granulated sugar: 1 cup plus extra for rolling the cookies
- All-purpose flour: 1 1/2 cups
- Baking soda: 1 teaspoon
- Baking powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter: 1/2 cup room temperature
Instructions
Preheat Oven and Prepare Baking Sheets:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream Butter and Sugars:
- In a large mixing bowl, use an electric mixer to cream together the peanut butter, unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add Egg and Vanilla:
- Beat in the egg and vanilla extract until well combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Mix Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Shape and Sugar the Cookies:
- Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Place the sugared dough balls on the prepared baking sheets, spaced about 2 inches apart.
Create the Classic Pattern:
- Using a fork, gently press down on each dough ball to flatten slightly and create a crisscross pattern.
Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. The cookies will still be soft in the center but will firm up as they cool.
Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Preheat Oven and Prepare Baking Sheets:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream Butter and Sugars:
- In a large mixing bowl, use an electric mixer to cream together the peanut butter, unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add Egg and Vanilla:
- Beat in the egg and vanilla extract until well combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Mix Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Shape and Sugar the Cookies:
- Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Place the sugared dough balls on the prepared baking sheets, spaced about 2 inches apart.
Create the Classic Pattern:
- Using a fork, gently press down on each dough ball to flatten slightly and create a crisscross pattern.
Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. The cookies will still be soft in the center but will firm up as they cool.
Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.