These peanut butter cookies are the BEST! With soft, chewy centers, crispy edges, and a rich nutty flavor, they’re irresistible. Plus, the recipe is simple, using just 9 ingredients.
EQUIPMENT
- KitchenAid Mixer
- 1 Tablespoon Cookie Scoop
- Baking Sheets
INGREDIENTS
- 1 cup all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon sea salt*
- ½ cup unsalted butter, at room temperature
- ½ cup packed brown sugar
- ¼ cup granulated sugar, plus ½ cup for rolling
- 1 cup creamy peanut butter**
- 1 large egg
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer, beat together the butter, brown sugar, and ¼ cup granulated sugar for 2-3 minutes, until light and fluffy. Add the peanut butter, egg, and vanilla, and mix until creamy. Gradually add the dry ingredients and mix on low speed until just combined.
- Using a tablespoon cookie scoop, scoop out slightly heaping portions of dough, then roll them into balls with your hands. Place the remaining ½ cup granulated sugar in a small bowl and roll each dough ball in the sugar. Arrange the balls on the prepared baking sheets, leaving at least 2 inches between them. Press down on the tops of the balls with a fork to create a cross-hatch pattern.
- Bake one sheet at a time for 10-12 minutes. Bake for 10 minutes for a softer cookie and 12 minutes for a crispier cookie. The edges should be set, but the center may appear slightly underdone. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
NOTES
- *If your peanut butter is unsalted, increase the salt to ¾ teaspoon.
- **If using natural peanut butter, ensure it’s smooth and creamy. Avoid the dry, stiff kind that sometimes settles at the bottom of the jar. If your peanut butter is stored in the fridge, let it sit at room temperature for about an hour before using.
