Description
This classic peanut butter cookie recipe yields soft, chewy cookies with a perfectly balanced sweet and nutty flavor. Featuring creamy peanut butter and a blend of brown and granulated sugars, these cookies develop a slightly crisp edge with a tender, melt-in-your-mouth center. Rolled in sugar and finished with the iconic criss-cross fork pattern, they are easy to make and ideal for a comforting homemade treat.
Ingredients
Wet Ingredients
- 10 Tablespoons unsalted butter, softened to room temperature
- ½ cup creamy peanut butter
- ⅔ cup light brown sugar, tightly packed
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
For Rolling
- Additional granulated sugar for rolling
Instructions
- Mix Butter, Peanut Butter and Sugars: In a large bowl or the bowl of a stand mixer, combine the softened butter, creamy peanut butter, light brown sugar, and ¼ cup granulated sugar. Beat with an electric mixer until the mixture is creamy and all ingredients are well combined.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture. Stir until fully blended and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry Ingredients Into Wet: Gradually add the dry ingredient mixture to the peanut butter mixture. Stir carefully and periodically scrape the sides and bottom of the bowl to ensure everything is combined uniformly without overmixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. If dough is sticky or cookies flatten during baking, chill an additional 30 minutes. You may also chill overnight for convenience.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Shape the Cookies: Scoop dough into heaping 1 ½ Tablespoon-sized balls (about 39 grams each). Roll each ball between your palms until smooth.
- Coat in Sugar and Arrange: Thoroughly roll each dough ball in additional granulated sugar, then place them on the prepared baking sheets spaced at least 2 inches apart to allow for spreading.
- Create Criss-Cross Pattern: Using the tines of a fork, gently press down on each cookie to form a classic criss-cross pattern without flattening the cookies too much.
- Bake: Bake in the preheated oven for 9 to 12 minutes. The edges should be just turning golden while the centers remain slightly under-baked. This ensures a soft, chewy texture.
- Cool: Allow the cookies to cool completely on the baking sheet. They will finish baking as they cool and remain soft and chewy inside. Avoid overbaking to prevent dryness.
Notes
- Chilling the dough is key for maintaining cookie shape and texture.
- Do not overbake; the centers should look slightly underdone when removing from the oven.
- Cookies can be stored in an airtight container at room temperature for up to a week.
- You can substitute crunchy peanut butter if you prefer some added texture.
- For larger cookies, adjust baking time accordingly and monitor closely.
- These cookies freeze well before baking; scoop and freeze dough balls on a tray, then transfer to a freezer bag. Bake from frozen adding a few extra minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
