Description
Creamy peanut butter and brown sugar come together to form cookies with crisp edges and irresistibly soft centers, filling your kitchen with a warm, nutty aroma.
Ingredients
- 1 1/2 cups creamy peanut butter
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Scoop dough by tablespoonfuls and roll into 1-inch balls, placing them 2 inches apart on the prepared baking sheets.
- Use a fork to gently press down each ball in a crisscross pattern to flatten slightly.
- Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough for 30 minutes will yield even thicker cookies.
- For extra chewiness, substitute half the granulated sugar with more brown sugar.
- Store baked cookies in an airtight container at room temperature for up to five days.
- Dough balls can be frozen on a baking sheet, then transferred to a zip-top bag for later baking.