Peanut Butter Cookies
Soft, chewy peanut butter cookies with the classic crisscross fork marks and a light sugar crunch on top.
- Makes
- 24 cookies
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Oven
- 350°F175°C
Ingredients
Equipment
- 2 baking sheets
- Parchment paper
Instructions
Heat the oven to 350°F and line the baking sheets. Whisk the flour, baking soda and salt.Heat the oven to 175°C and line the baking sheets. Whisk the flour, baking soda and salt.
Beat the butter, peanut butter, brown sugar and sugar until creamy, 2 minutes. Beat in the egg and vanilla.
Mix in the flour mixture until just combined.
Roll the dough into 24 balls, roll each in the extra sugar and set them on the sheets. Press each twice with a fork to make a crisscross.
Bake until the edges are lightly golden and the tops look just set, 9–11 minutes. Cool on the sheet for 5 minutes before moving.
Notes
- Natural peanut butter makes a crumbly, oily dough; regular creamy works best here.
- Contains peanuts.
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Nutrition estimate
- Calories
- 155
- Protein
- 3 g
- Carbs
- 18 g
- Fat
- 8 g
Per cookie, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
