Ingredients (makes ~24 cookies)
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1 cup (250 g) creamy peanut butter
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1/2 cup (115 g) unsalted butter, softened
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1/2 cup (100 g) granulated sugar
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1/2 cup (110 g) brown sugar, packed
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1 large egg
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1 1/4 cups (160 g) all-purpose flour
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1/2 tsp baking soda
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1/4 tsp salt
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1 tsp vanilla extract
Instructions
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Preheat the oven:
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Set to 350°F (175°C). Line baking sheets with parchment paper.
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Mix the wet ingredients:
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In a large bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until smooth and fluffy.
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Beat in the egg and vanilla extract.
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Add dry ingredients:
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually mix into the wet ingredients until just combined.
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Form the cookies:
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Scoop tablespoon-sized portions and roll into balls.
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Place on the baking sheet about 2 inches apart.
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Flatten each ball with a fork in a crisscross pattern.
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Bake:
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Bake for 10–12 minutes, until edges are lightly golden.
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Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Tips for Perfect Peanut Butter Cookies
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Chewy vs. crisp: Bake a minute or two less for chewier cookies, a little longer for crispier edges.
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Chunky version: Substitute half of the creamy peanut butter with crunchy peanut butter.
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Extra flavor: Sprinkle a tiny pinch of sea salt on top before baking for a sweet-salty contrast.
If you want, I can also give a no-flour, 3-ingredient peanut butter cookie version that’s gluten-free and super quick to make.
Do you want me to share that version?
