Cookbook

Peanut Butter Cookies

Serves 24

AI-assisted editorial review completed. Not physically cook-tested; times and yields are estimates.

Ingredients

  • 1 1/2 cups (180 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup (113 g) unsalted butter, cubed
  • 1/2 cup (128 g) smooth, no-stir peanut butter
  • 1/2 cup (100 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution

Method

  1. Step 1. Allow about 2 hours 30 minutes, including 30 minutes butter softening, 1 hour dough chilling, two baking batches and 15 minutes final cooling. Use bowls, electric mixer, two 18-by-13-inch rimmed baking sheets, parchment, a fork and rack. Makes 24 cookies; use smooth no-stir peanut butter, since separated natural styles change the dough. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

  2. Step 2. Let the cubed butter soften for about 30 minutes. Whisk the flour, baking soda and salt in a bowl.

  3. Step 3. Beat the butter, peanut butter, brown sugar and granulated sugar for 2 minutes until smooth. Beat in the egg and vanilla. Add the flour mixture and mix just until no dry flour remains. Cover and refrigerate for 1 hour, until firm enough to shape without sticking heavily; do not taste raw dough. Begin preheating the oven near the end of this chilling time so it is fully heated before baking.

  4. Step 4. Heat the oven to 350°F. Line the sheets with parchment. Divide dough into 24 balls, about 26 g each. Space 12 on each sheet at least 2 inches apart. Press each with a fork in two directions to make a crisscross, flattening to about 1/2 inch thick.

  5. Step 5. Bake one sheet at a time for 10–12 minutes, until lightly browned at the edges and set on top. Keep the second sheet refrigerated until its turn. The cookies will be fragile while hot.

  6. Step 6. Leave each batch on its sheet for 5 minutes before moving to the rack. Cool the last batch another 10 minutes before serving; allow cookies to cool completely before sealing in a container.