Soft Peanut Butter Cookies
Soft, chewy peanut butter cookies with the classic fork crisscross, rolled in sugar for a little sparkle and crunch. Simple pantry baking.
Chef's note Natural peanut butter separates and makes crumbly cookies; the regular kind keeps them soft.
Chef's note Natural peanut butter separates and makes crumbly cookies; the regular kind keeps them soft. Underbake them slightly and they stay soft for days in an airtight tin.
Ingredients
- 1½ cups all-purpose flour 180 g
- ¾ tsp baking soda
- ½ tsp fine salt
- ½ cup unsalted butter 1 stick (113 g), softened
- ¾ cup creamy peanut butter 195 g, regular, not natural
- ¾ cup light brown sugar 150 g, packed
- ¼ cup granulated sugar 50 g
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 3 tbsp granulated sugar for rolling
Steps
Whisk 1½ cups all-purpose flour, ¾ tsp baking soda and ½ tsp fine salt in a bowl.
Beat ½ cup unsalted butter, ¾ cup creamy peanut butter, ¾ cup light brown sugar and ¼ cup granulated sugar on medium until creamy, about 2 minutes. Beat in 1 large egg and 1 tsp vanilla extract, then mix in the dry ingredients on low just until combined.
Cover and chill 30 minutes. Meanwhile, heat the oven to 350°F and line two sheet pans with parchment.
Roll the dough into balls a little smaller than a golf ball, roll each in 3 tbsp granulated sugar, and set them 2 inches apart. Press a crisscross into each with a fork, flattening it to about half an inch.
Bake 9 to 11 minutes, one pan at a time, until the edges are just set and the tops look a little underdone. Cool on the pan 5 minutes, then move to a rack.
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