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.