Description
These soft and chewy peanut butter cookies are a nostalgic treat that are quick to whip up and perfect for any occasion.
Ingredients
- 1 cup (256 g) smooth peanut butter
- 16 tablespoons (226 g) unsalted butter (room temperature)
- 1 1/3 cup (293 g) dark brown sugar (packed)
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (13 g) real vanilla extract
- 2 large eggs (room temperature)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 1/4 cups (304 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar (for rolling)
- Sea salt flakes (optional, for finishing touches)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, peanut butter, dark brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
- Mix in the vanilla extract, then add the eggs one at a time, ensuring each is fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt. Gradually add to the wet ingredients, stirring until just combined.
- Using a cookie scoop or your hands, form the dough into one-inch balls and roll them in granulated sugar.
- Place cookie balls on the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes until lightly golden.
- Let cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a dairy-free option, substitute with coconut oil. Keep cookies fresh in an airtight container for up to a week or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American