This recipe yields thick, chewy peanut butter cookies with a classic crosshatch top. It is a straightforward recipe for homemade peanut butter desserts.
Author:Ahazzam
Prep Time:15 min
Cook Time:11 min
Total Time:26 min
Yield:About 3 dozen cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Instructions
Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the peanut butter until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Scoop the dough into balls, about 1.5 tablespoons each, and place them 2 inches apart on the prepared baking sheets.
Use a fork to press down on each dough ball to create a crisscross pattern.
Bake for 9 to 11 minutes, or until the edges are lightly golden brown. The centers may look slightly underdone.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For thicker cookies that spread less, chill the dough for 30 minutes before baking.
If you prefer a crispier cookie, bake for an extra 1 to 2 minutes.
You can substitute creamy peanut butter for crunchy if you like texture in your cookies.
For peanut butter blossom cookies, press a chocolate kiss into the center immediately after removing them from the oven.