Description
Homemade peanut butter cookies blend classic comfort with nostalgic sweetness from childhood kitchens. Rich, buttery dough creates irresistible treats perfect for sharing with friends and family.
Ingredients
Scale
- ½ cup (115 g / 4 oz) unsalted butter, softened
- ½ cup (120 g / 4.2 oz) peanut butter (creamy or chunky)
- 1 large egg
- ½ cup (100 g / 3.5 oz) granulated sugar
- ½ cup (100 g / 3.5 oz) brown sugar, packed
- 1 ¼ cups (155 g / 5.5 oz) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat Preparation: Calibrate the oven to 350F (175C), establishing an optimal thermal environment for cookie transformation.
- Mixture Fusion: Combine peanut butter, sweetener, egg, vanilla extract, baking soda, and salt in a mixing bowl. Integrate ingredients thoroughly until a smooth, cohesive batter emerges, ensuring no dry pockets remain.
- Dough Shaping and Arrangement: Mold the mixture into uniform one-inch spheres, gently positioning them on a parchment-lined baking sheet. Space cookies adequately to allow natural expansion during baking.
- Decorative Technique: Employ a fork’s tines to create distinctive crosshatch patterns across each dough ball, enhancing both aesthetic appeal and heat circulation.
- Baking and Monitoring: Slide the prepared tray into the preheated oven, baking for 8-10 minutes. Watch carefully for a delicate golden edge, avoiding over-browning that could compromise the cookie’s delicate texture.
- Cooling and Finishing: Allow cookies to rest momentarily on the baking sheet, then transfer to a wire rack. Permit complete cooling to achieve optimal flavor development and structural integrity.
Notes
- Prevent Sticky Dough: Chill the mixture for 30 minutes before shaping to make handling easier and prevent excessive spreading during baking.
- Check Peanut Butter Quality: Use natural, creamy peanut butter without added sugars for authentic flavor and optimal texture.
- Control Cookie Thickness: Press cookie dough gently to maintain consistent thickness, ensuring uniform baking and preventing dry edges.
- Gluten-Free Adaptation: Substitute wheat flour with almond or coconut flour for a gluten-free version, adding a tablespoon of cornstarch to maintain cookie structure.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 150
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg