Description
These Classic Peanut Butter Cookies are soft and slightly chewy in the centers. They’re a great cookie jar cookie and also great for lunchboxes or an after school snack. Don’t forget the milk!
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup creamy or crunchy peanut butter (don’t use natural PB)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/3 cup granulated sugar, for rolling cookies
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- In a large bowl using a wooden spoon, combine the butter, peanut butter, sugars, egg and vanilla. Mix until all ingredients are thoroughly combined and the sugars are no longer grainy. The mixture should be smooth. Add 1/2 of the dry ingredients, mixing to incorporate, then add the other 1/2 and mix to incorporate.
- Using a medium size cookies scoop, scoop the dough into your hand and roll it into a ball. Roll the balls in granulated sugar and transfer them to an ungreased cookie sheet, spacing at least 2 inches apart. Using a fork, flatten each dough ball slightly in a crisscross manner.
- Bake the cookies until their edges are golden and the tops are a light golden color, about 10 to 12 minutes. Don’t overbake. I remove them when they look almost done. They will continue to bake on the hot cookie sheet for a minute or so once removed from the oven. Remove from oven and allow cookies to cool on cookies sheets for about 2 minutes, then transfer them to a cooling rack to cool completely.
- Store cookies in an airtight container. Cookies will stay fresh for up to 5 days.
Notes
- Do not use natural peanut butter in these cookies. It contains too much oil.
- You can omit rolling the cookie dough balls in sugar if you want to. Simply roll the dough into balls and dip a fork in flour to crisscross the dough.
- These cookies and the dough are great for freezing. I recommend not freezing over 3 months. Wrap securely before freezing.