Classic Peanut Butter Cookies

Quick facts

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp granulated sugar for rolling

Step-by-step method

1. Heat oven to 350°F and line baking sheets with parchment.

2. Whisk flour, baking soda and salt.

3. Beat butter, peanut butter and both sugars until creamy, about 2 minutes. Beat in egg and vanilla.

4. Mix in dry ingredients just until no flour streaks remain. Chill dough 20 minutes.

5. Roll into 1-inch balls, coat lightly in sugar, and place 2 inches apart. Flatten with a fork in a crosshatch pattern.

6. Bake 9–11 minutes until edges are set and centers still look soft. Cool 5 minutes on pan before transferring.

Tips for the best result

• Do not overbake if you want soft centers.
• Regular creamy peanut butter gives the most predictable texture.
• Chilling helps keep cookies thick.

Storage and reheating

Store airtight up to 5 days. Freeze baked cookies or dough balls up to 3 months.

Approximate nutrition per serving

Approximately 170 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.