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Peanut Butter Cookies
Soft, nutty peanut butter cookies with the classic fork-pressed criss-cross.
Ingredients
| Volume | Grams |
|---|---|
| 1/2 cup unsalted butter, softened | 113 g |
| 1 cup creamy peanut butter | — |
| 1/2 cup granulated sugar, plus more for rolling | 99 g |
| 1/2 cup packed brown sugar | 106 g |
| 1 large egg | 50 g |
| 1 tsp vanilla extract | 4.7 g |
| 1 1/4 cups all-purpose flour | 150 g |
| 3/4 tsp baking soda | 4.5 g |
| 1/2 tsp baking powder | 2 g |
| 1/4 tsp table salt | 1.5 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F and line baking sheets with parchment.
- Beat the butter, peanut butter and both sugars until fluffy. Beat in the egg and vanilla.
- Mix in the flour, baking soda, baking powder and salt.
- Roll into 1 1/4-inch balls, roll in sugar, and set 2 inches apart. Press each twice with a fork to make a criss-cross.
- Bake 9–11 minutes, until puffed and just set. Cool 5 minutes on the sheet.
Tips
- Use regular no-stir peanut butter; natural peanut butter makes crumbly cookies.
- Peanut butter isn't in our weight table yet, so measure it by the cup.
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