Peanut Butter Cookie Recipe
Looking for a classic homemade treat that’s both chewy and crunchy? This easy Peanut Butter Cookie Recipe comes together in under 30 minutes and will satisfy your sweet tooth while making your kitchen smell like a warm hug.
Ingredients
- ½ cup unsalted butter (1 stick) unsalted butter (1 stick) softened at room temperature (Land O’Lakes recommended)
- ½ cup granulated sugar granulated sugar
- ½ cup packed light brown sugar packed light brown sugar Domino works great
- 1 cup creamy peanut butter creamy peanut butter no-stir variety (Skippy or Jif)
- 1 large egg large egg room temperature (for best binding)
- 1 teaspoon pure vanilla extract pure vanilla extract
- 1¼ cups all-purpose flour all-purpose flour (or a 1:1 gluten-free blend)
- ½ teaspoon baking soda baking soda
- ¼ teaspoon fine sea salt fine sea salt (reduce if your peanut butter is salted)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add peanut butter, egg, and vanilla; mix on low speed until smooth. In a small bowl, whisk together flour, baking soda, and salt. Gently fold the dry mix into the wet ingredients. Scoop dough into balls, place on prepared sheets, and press with a fork to create a crisscross pattern.
- Bake for 10–12 minutes until edges are set and tops show fine cracks. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
When using crunchy peanut butter, expect a slightly different texture. Make sure the butter is softened but not melted for best results. For storage, keep cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 150kcal
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