Peanut Butter Cookies
Soft, chewy peanut butter cookies with a classic crisscross top. Easy to make and freezer-friendly!
Equipment
- - Mixing bowls
- - Hand or stand mixer
- - Cookie scoop
- - Baking sheet
- - Fork (for crisscross pattern)
Ingredients
- - 1 cup creamy peanut butter
- - ½ cup unsalted butter softened
- - ½ cup granulated sugar
- - ½ cup brown sugar
- - 1 large egg
- - 1¼ cups all-purpose flour
- - ¾ tsp baking soda
- - ¼ tsp salt
- - 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment.
- Cream together peanut butter, butter, and sugars.
- Add egg and vanilla, mix well.
- In another bowl, whisk flour, baking soda, and salt.
- Gradually mix dry ingredients into wet until just combined.
- Roll into balls and place 2” apart. Flatten with fork.
- Bake 9–11 minutes. Cool 5 mins on sheet, then move to wire rack.
Notes
- Use chunky peanut butter or add chocolate chips for variety
- Chill dough if baking in a warm kitchen
- Store in an airtight container up to 5 days
- Chill dough if baking in a warm kitchen
- Store in an airtight container up to 5 days