Description
These soft and thick peanut butter cookies are the perfect treat for any peanut butter lover. With a chewy texture and rich flavor, these cookies are sure to be a hit with family and friends.
Ingredients
Scale
Dry Ingredients:
-
- 1 and 1/3 cups (170g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar, plus 1/2 cup (100g) for rolling
- 1 large egg, at room temperature
- 3/4 cup (about 185g) creamy peanut butter
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients: Mix in the egg, peanut butter, and vanilla extract until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Roll the dough: Roll the dough into balls, then roll each ball in granulated sugar before placing on the prepared baking sheet.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set and the tops are slightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a chunkier texture, use chunky peanut butter instead of creamy.
- Make sure the butter is softened to room temperature for easy mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg