Introduction
Peanut Butter Cookies are a classic dessert, perfect for family gatherings, after-school snacks, or cozy evenings. Their rich, nutty flavor, soft-chewy texture, and iconic fork crosshatch pattern deliver a nostalgic, comforting treat. Served on a white ceramic plate, optionally dusted with powdered sugar or paired with a glass of milk, these peanut butter cookies create a cozy, inviting aesthetic. This recipe delivers a classic peanut butter cookie that is adaptable for dietary preferences and is best served warm or at room temperature for a satisfying experience.
Ingredients
For the Peanut Butter Cookies:
- 1 cup creamy peanut butter (natural or regular)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
For Serving:
- Optional: Powdered sugar for dusting, granulated sugar for rolling
- Suggested Accompaniments: Glass of milk, hot cocoa
- Suggested Pairings: Coffee, tea
- Suggested Aesthetic: Serve on a white ceramic plate
- Suggested Equipment: Stand mixer or hand mixer, baking sheets, fork
Step-by-Step Process
- Prep Oven and Pans: Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Cream Wet Ingredients: In a large bowl, use a stand mixer or hand mixer to cream peanut butter, softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract; mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Shape Cookies: Roll dough into 1-inch balls (about 1 tbsp each). Optionally, roll balls in granulated sugar for extra sparkle. Place on baking sheets 2 inches apart. Flatten each ball slightly with a fork, creating a crosshatch pattern.
- Bake: Bake for 10-12 minutes until the edges are set and the tops are lightly golden. Cookies will be soft but will firm up as they cool. Let cool on baking sheets for 5 minutes, then transfer to a wire rack.
- Serve: Arrange on a white ceramic plate. Optionally, dust with powdered sugar. Serve warm or at room temperature with milk, hot cocoa, coffee, or tea.
Tips for Better Peanut Butter Cookies
- Use room-temperature butter for smooth creaming; cold butter causes lumps.
- Choose creamy peanut butter for a classic texture; crunchy works for added texture.
- Measure flour by spooning it into a cup and leveling it to avoid dense cookies.
- Don’t skip the crosshatch pattern; it helps cookies bake evenly.
- Bake until just set for chewy cookies; overbaking makes them crisp.
- Chill the dough for 30 minutes if it’s too sticky to roll.
- Cool cookies on a sheet briefly to set the structure before transferring.
- Enhance aesthetic: Dust powdered sugar lightly, and stack cookies neatly on a white ceramic plate for a cozy look.
Variations and Customization
- Gluten-Free Peanut Butter Cookies: Use a 1:1 gluten-free flour blend.
- Vegan Peanut Butter Cookies: Replace butter with vegan margarine and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, rested for 5 minutes).
- Chocolate Peanut Butter Cookies: Add 1/2 cup chocolate chips or press a chocolate kiss into each cookie after baking.
- Low-Sugar Peanut Butter Cookies: Use 1/3 cup each sugar and brown sugar or sugar substitutes, adjusted for sweetness.
- Nut-Free Peanut Butter Cookies: Use sunflower seed butter instead of peanut butter.
- Spiced Peanut Butter Cookies: Add 1/2 tsp cinnamon or 1/4 tsp nutmeg to dry ingredients.
- Oatmeal Peanut Butter Cookies: Reduce flour to 1 cup and add 1/2 cup rolled oats.
- Salted Peanut Butter Cookies: Sprinkle sea salt flakes on cookies before baking.
Storage and Serving Tips
- Store in an airtight container at room temperature for 5 days.
- Freeze baked cookies in an airtight container for 3 months; thaw at room temperature.
- Freeze unbaked dough balls for 3 months; bake from frozen, adding 1-2 minutes.
- Serve warm for the softest texture; cool cookies harden slightly.
- Use leftovers in ice cream sandwiches or crumbled over yogurt.
- Don’t leave exposed to air; they dry out quickly.
- Pair with beverages, like milk, to balance richness.
- Presented on a white ceramic plate with powdered sugar for an inviting charm.
Nutritional Information
Based on 12 servings (2 cookies each):
- Calories: 260 kcal
- Total Fat: 15g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 220mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 6g
- Vitamin A: 4% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 2% Daily Value
- Iron: 6% Daily Value
Note: Values vary by brand. These are high in fat and sugar; try low-sugar or vegan versions. Pair with fruit for balance.
Conclusion
This peanut butter cookie recipe offers a chewy, nostalgic treat perfect for any occasion. It turns simple ingredients into a classic. Its easy preparation and cozy presentation make it a favorite. The rich peanut butter flavor and soft texture, with delicate garnishes, delight every time. It’s sure to be a cherished recipe, loved for its comforting appeal.
Peanut Butter Cookies Recipe: Chewy and Nostalgic
Chewy peanut butter cookies with classic crosshatch.
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- Optional: Powdered sugar granulated sugar
- Suggested Pairings: Milk coffee
Instructions
- Preheat the oven to 350°F; line baking sheets.
- Cream peanut butter, butter, and sugars for 2-3 minutes; add egg and vanilla.
- Mix flour, baking soda, and salt; combine with wet ingredients.
- Roll into 1-inch balls, roll in sugar if desired, and flatten with a fork crosshatch.
- Bake for 10-12 minutes; cool for 5 minutes on a sheet and transfer to a rack.
- Dust with powdered sugar; serve with milk and coffee.
Notes
- Use room-temperature butter.
- Store at room temperature for 5 days or freeze for 3 months.
- Try a chocolate variation.
- Pair with cocoa.
