Just whipped up a batch of delicious peanut butter cookies—perfectly soft and chewy!
Ingredients:
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups sifted flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Directions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, cream together the butter, peanut butter, sugar, brown sugar, egg, and vanilla extract until smooth and well blended.
- Gradually add the sifted flour, baking soda, and salt to the mixture, stirring until fully combined.
- Roll the dough into small balls and place them onto an ungreased baking sheet. Flatten each ball slightly using a fork dipped in sugar or flour to create a classic crisscross pattern.
- Bake in the preheated oven for 12 to 15 minutes, or until the cookies are lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy the delightful experience of these homemade peanut butter cookies!
- Prep Time: 10 minutes
- Cooking Time: 12-15 minutes
- Total Time: 25 minutes
- Calories: 120 kcal per cookie
- Servings: Makes 24 cookies
Pro Tip: If you prefer a chewier texture, using melted butter will yield denser, chewier cookies. For a softer, more cake-like texture, stick to softened butter!
FAQ: Peanut Butter Cookies
1. How do I make my peanut butter cookies chewier?
For chewier cookies, use melted butter instead of softened butter. You can also reduce the baking time slightly to ensure the cookies stay soft and chewy in the center.
2. Can I use chunky peanut butter instead of smooth?
Yes, you can! Chunky peanut butter will add extra texture and a bit of crunch to the cookies, making them even more interesting.
3. Can I freeze the cookie dough?
Absolutely. To freeze, roll the dough into balls and place them on a baking sheet to freeze. Once firm, transfer them to an airtight container or freezer bag. When ready to bake, thaw the dough for about 10 minutes and bake as directed.
4. How long do peanut butter cookies last?
Stored in an airtight container at room temperature, they should last about 5-7 days. You can also refrigerate or freeze them for longer shelf life.
5. Can I substitute the sugar for a healthier option?
Yes, you can substitute white sugar with alternatives like coconut sugar, maple syrup, or honey, but it might slightly alter the texture and flavor. For a low-carb option, try a sugar substitute like erythritol.
6. Why do peanut butter cookies have a crisscross pattern?
The crisscross pattern is a classic technique to flatten the cookie, ensuring even baking. Since peanut butter dough is thick, the fork marks help the cookies bake more uniformly.
7. Can I add mix-ins to the recipe?
Yes! You can add chocolate chips, chopped nuts, or even raisins to customize your cookies. Just fold them in after mixing the dough.
8. Why are my cookies too dry?
If your cookies turned out dry, it could be due to overbaking or using too much flour. Measure the flour carefully and bake just until the edges are lightly golden.
9. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it has a 1:1 ratio with regular flour for the best results.
10. How do I prevent the cookies from spreading too much?
To prevent excessive spreading, chill the dough for about 30 minutes before baking. Using room-temperature butter also helps maintain the cookie shape.