Description
These easy peanut butter cookies are a quick and delicious treat made with simple ingredients like creamy peanut butter, sugars, egg, and vanilla. Perfect for a sweet snack or dessert, they have a classic criss-cross fork pattern and a soft, chewy texture with a lightly browned finish.
Ingredients
Scale
Cookie Dough
- 1/2 cup granulated sugar (plus more for rolling, optional)
- 1/2 cup brown sugar
- 1 cup creamy full-fat peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a mixing bowl, combine the granulated sugar, brown sugar, creamy peanut butter, egg, and vanilla extract. Use an electric mixer to blend everything for about 2-3 minutes, until the mixture is smooth and well combined.
- Form Dough Balls: Scoop out heaping tablespoon-sized portions of the dough and roll them into balls with your hands. If desired, roll these balls lightly in extra granulated sugar to add a slight crunch and sweetness on the outside.
- Arrange on Baking Sheet: Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading as they bake.
- Create Criss-Cross Pattern: Use the back of a fork to gently press down on each cookie ball, making a traditional criss-cross pattern. This also helps to flatten them slightly for even baking.
- Bake: Bake the cookies in the preheated oven for approximately 10 minutes or until they are lightly browned on the edges but still soft in the center.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool for about 5 minutes on the sheet before transferring them to a wire rack to cool completely.
Notes
- For crunchy cookies, bake an additional 1-2 minutes but watch closely to avoid burning.
- Using creamy peanut butter ensures a smoother cookie texture; natural peanut butter may affect consistency.
- Rolling the dough balls in sugar before baking adds a subtle sweetness and slight crunch but is optional.
- Store cooled cookies in an airtight container for up to one week to maintain freshness.
