These classic peanut butter cookies are slightly crunchy, creamy flavored, and sugar-crusted. This recipe is perfect because it is easily made without a mixer so cleanup is a breeze! Seriously, who doesn’t love a good, old fashioned peanut butter cookie?
- 1–1/3 cup (170 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (9 grams) salt
- 2/3 cup (194 grams) unsalted butter, melted
- 1/2 cup + 1 tablespoon (117 grams) light brown sugar, packed
- 1/2 cup (98 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
- 1 cup (240 grams) creamy peanut butter
- 1 large (54 g) egg
- 1 teaspoon (5 ml) vanilla extract
- Preheat the oven to 350°F (177° C) and line your cookie sheets with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, add the melted butter, brown sugar, 1/2 cup granulated sugar, peanut butter, egg, and vanilla extract. Mix together with a spatula until smooth and creamy.
- Add the dry mixture in and continue to mix until everything becomes well-incorporated and smooth.
- Place 1/4 cup granulated sugar into a small bowl.
- Roll the cookie dough into 2-3 tablespoon balls. I used a scooper that measures 2-1/2 Tablespoons.
- Roll the dough ball in the sugar bowl and place it on the prepared cookie pan, leaving about 2″ between the dough balls to allow for spread.
- Take a fork, and place a criss cross pattern on the top, gently pressing down on the cookie. You don’t have to press down too far, you really are just trying to get the pattern to show up on the top.
- Bake for 12-14 minutes. I baked them for the full 14 minutes to get a crispier cookie, but you can bake it for less time for a softer bite. Transfer to a baking rack to cool completely.
- Category: Cookies
- Method: Bake
- Cuisine: American
Keywords: Classic Peanut Butter Cookies