Peanut Butter Cookies
A soft, thick and chewy peanut butter cookie loaded with creamy peanut butter and just the right amount of sweetness. Each bite melts in your mouth, leaving a rich, nutty flavor that’s comforting and satisfying. Perfectly golden on the edges and tender in the center, these cookies are a classic treat that’s impossible to resist, whether enjoyed with a glass of milk, shared with friends, or savored as a little indulgence anytime.
Equipment
- Kitchen measuring scale/cups
- Baking try
- Fork
- Baking sheets or parchment sheets
- Mixing bowls
- Electric hand or stand mixer
- Spatula
- Strainer
- Medium cookie scoop
- Wire cooling rack
Ingredients
- Butter:115 g, Softened (½ cup)
- Peanut Butter: 250 g (1 cup)
- Brown Sugar: 100 g (½ cup packed)
- White Sugar: 100 g (½ cup)
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 200 g (1 2⁄3 cups)
- Baking Soda: ½ teaspoon
- Liquid Milk: 2 tablespoons
- Salt: 1 pinch
Instructions
- Preheat your oven to 350°F 175°C (175°C). Line a baking tray with parchment paper or lightly grease it.
- In a large mixing bowl, combine 115 g butter and both sugars (brown and white). Beat with a hand mixer or stand mixer fitted with a paddle attachment or whisk until creamy and smooth.
- Add 1 cup peanut butter, 1 egg and 1 tsp vanilla extract. Mix until fully combined.
- Place a strainer over the bowl and add 200 g flour, 1tsp baking powder and a pinch of salt. Sift the dry ingredients directly into the bowl.
- Gradually add the dry mixture into the wet mixture. Pour in 2 tbs milk and stir until you get a soft cookie dough (if needed). The dough should be slightly sticky but manageable. The dough will turn out soft and creamy. Make sure to cover it, then let it chill in the refrigerator for at least 1–2 hours, or leave it up to 3 days if you want to bake later.
- Scoop out tablespoon-sized portions of dough and roll into balls. Place them on the baking tray about 2 inches apart. Flatten slightly with a fork in a crisscross pattern.
- Bake in the preheated oven for 10–11 minutes, or until the edges are lightly golden. Remove from the oven and let cookies cool on the tray for 5 minutes before transferring to a wire rack.
