The BEST Peanut Butter Cookies

Ingredients

• 180 g All-Purpose Flour (sifted if possible)
• 0.75 tsp Baking Powder (ensure it is fresh)
• 0.25 tsp Salt (adjust to taste, especially if using salted peanut butter)
• 113 g Unsalted Butter (softened, not melted; room temperature)
• 100 g Granulated Sugar (white granulated)
• 110 g Light Brown Sugar (packed)
• 250 g Peanut Butter (smooth, processed, salted; if using natural add extra pinch of salt)
• 1 large Egg (room temperature)
• 1 tsp Vanilla Extract (pure vanilla)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the dough.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a medium bowl whisk together the sifted all‑purpose flour, baking powder, and a pinch of salt until evenly distributed.

   Time: PT5M

3. Cream Butter and Sugars

   In the stand‑mixer's bowl, add the softened unsalted butter, granulated sugar, and packed light brown sugar. Using the paddle attachment, cream on medium speed until the mixture is light and fluffy.

   Time: PT3M

4. Add Extra Salt (Optional)

   Taste the mixture; if you prefer a saltier cookie, add an extra pinch of salt and mix briefly.

   Time: PT1M

5. Incorporate Peanut Butter

   Add the smooth peanut butter to the creamed mixture and mix until fully incorporated.

   Time: PT2M

6. Add Egg and Vanilla

   Crack the egg into a small bowl to avoid shells, then add it along with the vanilla extract to the batter. Mix until just combined.

   Time: PT1M

7. Combine Wet and Dry Mixtures

   Gradually add the flour mixture to the wet ingredients. On low speed, mix just until the dough comes together (about 10 seconds), then finish mixing by hand with a spatula for another 5 seconds.

   Time: PT3M

8. Portion and Shape Dough

   Using a 2‑tablespoon (≈40 g) scoop, roll the dough into balls and place them on a parchment‑lined baking sheet, spacing them about 2 inches apart.

   Time: PT5M

9. Create Cross‑Hatch Pattern

   Press each ball gently with a fork, creating a criss‑cross pattern on the top.

   Time: PT2M

10. Bake Cookies

    Place the sheet in the preheated oven and bake for 10 minutes, or until the edges are set and the tops look lightly golden.

    Time: PT10M

    Temperature: 350°F

11. Cool and Store

    Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.

    Time: PT5M

Nutrition Facts

Calories

317

Protein

7.7 g

Carbohydrates

29 g

Fat

17 g

Fiber

3 g