Old-Fashioned Peanut Butter Cookies - Martha Stewart

Ingredients

• 1 stick Unsalted Butter (softened to room temperature)
• 1 cup Light Brown Sugar (firmly packed)
• 1 Large Egg (room temperature)
• 0.5 tsp Pure Vanilla Extract (optional but adds depth)
• 1 cup Smooth Peanut Butter (no‑stir or natural, no added sugar preferred)
• 1.5 cups All-Purpose Flour (sifted)
• 1 tsp Baking Soda (ensure it is fresh)
• 0.25 tsp Salt (fine sea salt)

Instructions

1. Cream Butter and Sugar

   In a mixing bowl, cream together one stick of softened unsalted butter and one cup firmly packed light brown sugar until the mixture is light and fluffy.

   Time: PT5M

2. Add Egg and Vanilla

   Add the large egg and ½ tsp pure vanilla extract to the creamed mixture and stir until fully incorporated.

   Time: PT2M

3. Stir in Peanut Butter

   Fold in one cup of smooth peanut butter, mixing until the dough is uniform and sticky.

   Time: PT2M

4. Sift Dry Ingredients

   In a separate bowl, sift together 1½ cups all‑purpose flour, 1 tsp baking soda, and ¼ tsp salt.

   Time: PT2M

5. Combine Wet and Dry

   Gradually add the sifted dry ingredients to the peanut‑butter mixture, stirring just until the flour disappears. Do not over‑mix.

   Time: PT3M

6. Shape Cookies

   Roll the dough into 1‑inch balls (about 15 total) on a silicone baking mat. Space them roughly 2 inches apart on the prepared sheet.

   Time: PT10M

7. Create Fork Pattern

   Press each ball lightly with your palm, then dip a fork in flour and press the tines into the top of each cookie in a criss‑cross pattern.

   Time: PT5M

8. Bake

   Bake in a pre‑heated 350°F oven for 10‑12 minutes, until the edges are just golden and the tops are set but not brown.

   Time: PT12M

   Temperature: 350°F

9. Cool

   Remove the cookies from the oven, let them sit on the sheet for 2 minutes, then transfer to a cooling rack to cool completely.

   Time: PT3M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

12 g

Fat

7 g

Fiber

1 g