Best Peanut Butter Cookies (Print Version)
# Ingredients:
01 -
1/2 cup of smooth peanut butter.
02 -
1 large egg, at room temperature.
03 -
1/2 cup of unsalted butter, softened.
04 -
1/2 cup of white sugar.
05 -
1/4 teaspoon of fine salt.
06 -
1 1/4 cups of regular flour.
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1/2 teaspoon of baking powder.
08 -
3/4 teaspoon of baking soda.
09 -
1/2 cup of tightly packed light brown sugar.
# Instructions:
01 -
In a mixing bowl, whip up the softened butter until it's totally smooth, about 2 minutes.
02 -
Pour in the white and light brown sugars. Keep mixing for another 2 minutes until they blend perfectly.
03 -
Thoroughly stir the peanut butter into the creamy sugar-butter blend.
04 -
Drop in the egg and beat everything until you get a smooth, even mixture.
05 -
In a separate bowl, whisk the flour, baking powder, baking soda, and salt all together so they're ready to go.
06 -
Gradually fold the dry mix into the wet mixture, just until it's all combined. Don’t overmix!
07 -
Wrap the dough in plastic wrap and chill it for at least 3 hours in the fridge.
08 -
When you’re ready to bake, set your oven to exactly 375°F.
09 -
Roll the dough into balls, about 1 1/4 inches in diameter.
10 -
Space the dough balls 3 inches apart on baking trays without greasing them.
11 -
Use a fork dipped in sugar to gently press a crisscross design onto each dough ball.
12 -
Bake them one tray at a time on the middle rack.
13 -
Let the cookies cook in the oven for about 9 to 11 minutes, just until the edges turn light brown.
14 -
Leave the cookies on the tray for 1 minute after taking them out from the oven.
15 -
Move the cookies to a cooling rack to let them cool all the way down.
# Notes:
01 -
An old-school recipe.
02 -
The texture is spot-on.
03 -
It has the classic fork pattern design.
04 -
Perfect to prep ahead of time.