Peanut Butter Cookies

Peanut Butter Cookies

Yields: Approximately 18-24 cookies

Prep time: 10 minutes

Cook time: 8-10 minutes

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup packed light brown sugar

• 1 large egg, at room temperature

• 1 teaspoon vanilla extract

• 1 cup creamy peanut butter (not natural, if possible, for best texture)

• 1 1/2 cups all-purpose flour

• 3/4 teaspoon baking powder

• 1/2 teaspoon salt

Instructions:

1. Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

3. Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract until well combined. Scrape down the sides of the bowl.

4. Mix in Peanut Butter: Add the creamy peanut butter and mix until just incorporated.

5. Mix in Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

7. Roll into Balls: Roll the cookie dough into 1-inch balls. You can use a ice cream scoop for this. (in video)

8. Flatten with a Fork: Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Use a fork to gently press down on each cookie in a criss-cross pattern.

9. Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers still look slightly soft.

10. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Tips for Success:

• Room Temperature Ingredients: Using room temperature butter and eggs helps them to emulsify properly, resulting in a smoother batter and better cookie texture.

• Don't Overmix: Overmixing the dough after adding the flour can develop the gluten, leading to tougher cookies. Mix just until the ingredients are combined.

• Properly Measure Flour: Spoon the flour into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag, which can pack the flour and result in dry cookies.

• Slightly Underbake: Peanut butter cookies tend to dry out if overbaked. They should still look a little soft in the center when you take them out of the oven. They will continue to bake on the hot baking sheet.

• Use Creamy Peanut Butter: For the classic texture, creamy peanut butter (like Jif or Skippy) is often preferred over natural peanut butter, which can sometimes result in drier or oilier cookies. If you do use natural peanut butter, make sure it's well-stirred.

Enjoy!