Peanut Butter Cookies
These classic peanut butter cookies are wonderfully chewy, rich, and feature the signature criss-cross pattern on top.
Ingredients
- •1 cup creamy peanut butter (250g)
- •1 cup granulated sugar (200g), plus extra for rolling
- •1 large egg
- •1 teaspoon vanilla extract
- •1/2 teaspoon baking soda
- •1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 350 degrees F (175 degrees C) and line a large baking sheet with parchment paper.
- 2
In a large bowl, combine the creamy peanut butter, granulated sugar, egg, vanilla extract, baking soda, and salt.
- 3
Stir the mixture vigorously with a wooden spoon or handheld mixer until completely smooth and well combined.
- 4
Scoop tablespoon-sized portions of the dough and roll them into balls with your hands.
- 5
Roll each dough ball in extra granulated sugar and place them onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- 6
Press the top of each cookie in a criss-cross pattern using the tines of a fork to flatten them slightly.
- 7
Bake in the preheated oven for 8 to 10 minutes, or until the edges are just beginning to turn golden brown.
- 8
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- Use standard, commercial creamy peanut butter like Skippy or Jif for the best texture; natural peanut butter that separates can make the cookies too oily.
- Store the baked cookies in an airtight container at room temperature for up to 5 days, or freeze the unbaked dough balls for up to 3 months.
- Make sure your baking soda is fresh to ensure the cookies rise just enough to achieve that perfect soft and chewy texture.
✅ How it should turn out
The finished cookies are golden around the edges with a soft, melt-in-your-mouth center, boasting a rich, nutty aroma and sweet peanut butter flavor.