Dessert: United States – Classic Peanut Butter Cookies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 24

Approximate Time

Prep 20 min

Cook 11 min

Additional 30 min

Total 1 hr 1 min

Ingredients

1 / 2 cup (1 stick / 113 g) unsalted butter, softened
1 cup (250 ml) creamy peanut butter
3 / 4 cup (150 g) packed light brown sugar
1 / 2 cup (100 g) granulated sugar, plus extra for rolling
1 large egg
1 1 / 2 tsp (7 ml) vanilla extract
1 1 / 4 cups (150 g) all-purpose flour
1 / 2 tsp (2.5 g) baking soda
1 / 2 tsp (2.5 g) baking powder
1 / 2 tsp (3 g) kosher salt

Instructions

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
In a large bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until creamy and fluffy, about 2 minutes.
Beat in the egg and vanilla until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet and mix just until no dry flour remains. If the dough seems very soft, chill 20–30 minutes.
Scoop 1 1/2-tablespoon portions (about a heaping tablespoon), roll into balls, then roll lightly in granulated sugar. Arrange 2 inches apart on the prepared sheets.
Use a fork to press a crisscross pattern on each dough ball, flattening to about 1/2 inch thick.
Bake 9–11 minutes, until the edges are set and the tops look dry but the centers are still soft. Do not overbake for chewy cookies.
Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely. Store airtight at room temperature for up to 5 days.