Description
Crisp Peanut Butter Cookies are the perfect balance of crunchy and chewy, making them an irresistible treat for any occasion. With their rich peanut butter flavor and a delightful sweetness, these cookies are sure to impress your family and friends. Whether you enjoy them warm from the oven or as a snack later on, they are easy to make and even easier to devour. This recipe is simple enough for bakers of all skill levels—just gather your ingredients and start mixing!
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (250g) creamy peanut butter
- 3 cups (375g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- optional: 1/3 cup (67g) granulated sugar, for rolling
Instructions
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream softened butter with granulated and brown sugars until smooth. Add eggs one at a time, mixing well after each addition, then mix in vanilla extract and peanut butter.
- In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Chill the dough for at least 3 hours in the refrigerator.
- Roll the chilled dough into balls and coat with granulated sugar before placing them on baking sheets. Press down with a fork in a criss-cross pattern.
- Bake for 12–13 minutes or until lightly browned on the edges but soft in the center. Cool on wire racks.
- Prep Time: 15 minutes
- Cook Time: 12–13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Experiment by adding chocolate chips or nuts for extra flavor. Store cookies in an airtight container for up to one week or freeze for up to three months.