Easy Peanut Butter Cookies
Soft, chewy peanut butter cookies with classic crisscross tops. Mix in one bowl and bake in minutes.
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Servings:
Ingredients
Main Ingredients
- 1 cup creamy peanut butter no-stir works best
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 large egg room temperature if possible
- 1 tsp pure vanilla extract
- 0.5 tsp baking soda
- 0.125 tsp fine salt skip if peanut butter is very salty
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Cream peanut butter with both sugars in a bowl until smooth and slightly fluffy.
- Beat in the egg and vanilla until fully incorporated.
- Sprinkle in baking soda and salt. Mix just until the dough comes together.
- Scoop 1-tablespoon portions, roll into balls, and space 2 inches apart on the sheets.
- Press each ball with a fork in a crisscross pattern to flatten slightly.
- Bake 9–11 minutes, until edges are set and tops look dry. Do not overbake.
- Cool on the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
Variation: Add 1/2 cup mini chocolate chips or chopped peanuts to the dough. For sparkle, roll dough balls in sugar before baking. Storage: Keep in an airtight container at room temperature up to 4 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Peanut Butter Cookies flavors. All ingredient ratios and instructions are independently developed.