Description
Learn how to make incredibly soft peanut butter cookies that melt in your mouth. This easy recipe is perfect for beginners and busy days, offering a comforting and nostalgic treat for the whole family. You can also adapt it for a gluten-free version.
Ingredients
- 2 cups All-Purpose Flour (or gluten-free 1:1 flour blend)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter, softened but cool
- 3/4 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 1 cup Creamy Peanut Butter
- 1 large Egg
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the creamy peanut butter, egg, and vanilla extract until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, leaving space between each cookie.
- Flatten each ball slightly with a fork, creating a criss-cross pattern on top.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Notes
- For best results, use creamy peanut butter that does not separate.
- To keep cookies soft, store them in an airtight container at room temperature with a slice of bread.
- You can freeze the cookie dough for up to 2 months. Bake directly from frozen, adding an extra minute or two to the baking time.
- Experiment with variations like adding chocolate chips, nuts, or using crunchy peanut butter.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
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