Classic Peanut Butter Cookies

Yield

24 cookies

Prep time

15 minutes

Ingredients

• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

Method

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Beat the softened butter, peanut butter, brown sugar, and granulated sugar together until smooth and evenly blended.
3. Beat in the egg and vanilla, scraping the bowl as needed.
4. Whisk the flour, baking soda, and salt together in a separate bowl. Add to the butter mixture and mix just until no dry flour remains.
5. Divide the dough into 24 equal portions and roll gently into balls. Arrange approximately 2 inches apart on the prepared baking sheets.
6. Press each ball gently with a fork in two directions to create a crisscross pattern. Flatten evenly without pressing the cookies paper-thin.
7. Bake for 10–12 minutes per batch, until the edges are set and lightly golden. The centers should remain soft but should not look wet.
8. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack. The cookies will firm as they cool.

Kitchen notes

Timing guide:
Prep time: About 15 minutes (estimated)
Cook time: 10–12 minutes per batch
Cool time: About 5 minutes on the baking sheet, then until cool on a rack

Practical Woman's Secret
Use standard creamy peanut butter that stays blended in the jar. If the fork sticks, dip it lightly in water and shake off the excess before pressing the dough.

Serving and Storage
Serve once cool enough to hold their shape. Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Freeze in a sealed container with parchment between layers for up to 2 months, then thaw while covered.