Description
These chewy peanut butter cookies offer a perfect balance of rich peanut flavor and soft, chewy texture. With a classic fork-tine pattern and optional sea salt sprinkle, they are simple to make and delightfully satisfying, perfect for any cookie lover looking for a homemade treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (1 stick, softened)
- 3/4 cup creamy peanut butter
- 1 egg
- 1 1/2 teaspoons pure vanilla extract
Dry Ingredients
- 1 1/3 cups unbleached flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
Sugars
- 3/4 cup brown sugar
- 1/4 cup white granulated sugar
Optional
- Sea salt, for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Soften Butter: Place the unsalted butter in the microwave, heating for about 20 seconds until softened. If it’s not quite soft enough, microwave for an additional 5 seconds. The butter should be pliable but not melted.
- Mix Wet Ingredients and Sugars: In a mixing bowl, combine the softened butter, creamy peanut butter, brown sugar, and granulated sugar. Stir well until the mixture is smooth and fully combined.
- Add Egg and Vanilla: Crack in the egg and pour in the vanilla extract, then mix thoroughly until smooth and homogeneous.
- Add Dry Ingredients: Gradually stir in the flour, baking powder, and baking soda until a soft dough forms, ensuring there are no lumps of flour remaining.
- Shape Dough Balls: Using about 2 tablespoons of dough per cookie, scoop and shape dough into balls. Place them on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Create Classic Fork Pattern: Gently press down each dough ball with the tines of a fork, creating perpendicular lines to form the iconic peanut butter cookie pattern. Do not flatten the dough too much; just enough to create the pattern.
- Add Sea Salt and Bake: Optionally sprinkle a pinch of sea salt on each cookie for a flavor contrast, then bake in the oven for about 9 minutes. Cookies should look slightly pale and a bit under-baked; they will continue to cook as they cool for perfect chewiness.
- Cooling: Remove the cookies from the oven and let them cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. This resting period helps them set perfectly without breaking.
Notes
- For softer cookies, do not overbake; they should look slightly underdone when removed from the oven.
- Use creamy peanut butter for a smooth texture; chunky can be used if preferred but will alter texture.
- Sea salt enhances the sweetness and balances flavors but is optional.
- Ensure butter is softened, not melted, for best dough consistency.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
