Peanut Butter Cookies

from kristineskitchenblog.com

These Peanut Butter Cookies are soft and chewy with rich peanut butter flavor. This recipe is easy to make, with no dough chilling required. The cookies freeze wonderfully; see the notes section below for storage tips.

Prep Time20

Cook Time10

Total Time30

Servings: cookies

Calories: 115kcal

Ingredients

1 ¼ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter at room temperature
¾ cup packed light brown sugar
¼ cup granulated sugar
¾ cup creamy peanut butter
1 large egg at room temperature
1 ½ teaspoons vanilla extract

Instructions

Preheat oven to 350° F.
In a medium mixing bowl, combine the flour, baking soda and salt. Whisk until well combined.
In a large mixing bowl, combine the butter, brown sugar and granulated sugar. Beat with an electric mixer on medium-low speed until creamy.
Add the peanut butter and mix on medium-low speed until incorporated. Then mix in the egg and vanilla until well combined.
Add the dry ingredients and mix on low speed until just combined, scraping down the sides of the bowl as needed.
The cookies can be shaped and baked right away, or you can chill the dough in the refrigerator for 30-60 minutes before baking them (cover the bowl with plastic wrap).
To bake cookies, line baking sheets with parchment paper. Scoop rounded tablespoons of dough and gently roll into balls. Place on the prepared baking sheet, at least 2 inches apart. Use a fork to gently flatten each cookie by pressing it onto the top of the cookies in one direction and then the other, making a crisscross pattern on the top of each cookie.
Bake cookies for 9-11 minutes, until just set (be careful not to overbake). Let cookies cool on the baking sheet for 10 minutes and then transfer to a wire rack to finish cooling.

Video

Notes

Optional: For an extra touch of sweetness, roll the cookie balls in granulated sugar before baking. Place 1/4 cup of granulated sugar in a shallow bowl and coat each cookie dough ball in the sugar before placing on the baking sheet.
Natural peanut butter may be used but the cookies will turn out a little bit drier.
When measuring the flour, spoon it gently into the measuring cup and then level it off. Scooping directly with the measuring cup will pack in too much flour.
Peanut butter cookies can be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. To thaw, place on the counter at room temperature for 10-15 minutes.

Nutrition

Nutrition information is only an estimate.