Ingredients
Wet Ingredients
- 1 ¼ cups creamy peanut butter
- 1 cup salted butter (room temperature)
- 2 large eggs (room temperature)
- 1 ½ teaspoon vanilla extract
Dry Ingredients
- 1 ¼ cups light brown sugar (packed)
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners and set aside to prepare for baking.
- Cream Peanut Butter and Butter: Using a stand mixer or hand mixer with a large bowl, beat the creamy peanut butter together with the softened salted butter until the mixture is smooth and well combined.
- Add Sugars: Add the packed light brown sugar and granulated sugar to the peanut butter-butter mixture. Beat until the mixture is fluffy and light in color, ensuring sugars are incorporated.
- Incorporate Eggs and Vanilla: Mix in the eggs one at a time, beating well after each addition to maintain a smooth batter. Then add the vanilla extract and mix until blended.
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour and baking soda to ensure even distribution. Gradually add the dry mixture to the wet ingredients and stir until just combined, scraping down the sides of the bowl as needed to incorporate all flour evenly without overmixing.
- Shape Cookies: Scoop the cookie dough into approximately 2 tablespoon-sized balls. Place the dough balls about 3 inches apart on the prepared baking sheets to allow for spreading during baking. Using a fork, gently press down on each dough ball to create a classic cross-hatch pattern on top.
- Bake: Bake the cookies in the preheated oven for 12-13 minutes, or until the cookies are golden brown around the edges and no longer glossy on the surface, indicating doneness.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely, ensuring a perfect texture.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for better mixing and texture.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- To make cleanup easier, line baking sheets with parchment paper or silicone liners.
- Store cookies in an airtight container at room temperature for up to one week.
- For a crunchier texture, flatten the dough balls slightly more before baking.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
