Snack
Classic Peanut Butter Cookies
Soft, chewy peanut butter cookies with the classic fork crisscross on top.
⏱ 45 min (15 min prep, 20 min cooking, 10 min waiting)
🍽 Serves 24 · 1 cookie
kid friendlyfreezer friendlymake ahead
vegetarian
ContainsMilk, Eggs, Peanuts, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Cookies
- 1 cup Peanut butter, creamy
- 4 tbsp Butter, salted, softened
- ½ cup Brown sugar
- ½ cup Granulated sugar
- 1 Eggs, large
- 1 tsp Vanilla extract
- 1¼ cup All-purpose flour
- ¾ tsp Baking soda
- ¼ tsp Table salt
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 2 baking sheets, parchment, mixing bowl, fork.
- Heat the oven to 350°F and line the baking sheets with parchment.
- Beat the peanut butter, butter and both sugars until creamy. Beat in the egg and vanilla.
- Stir in the flour, baking soda and salt until a soft dough forms.
- Roll into 1-inch balls and set 2 inches apart. Press each with a fork twice to make a crisscross.
- Bake one sheet at a time, 9 to 11 minutes, until just set at the edges. Cool 5 minutes on the sheet, then on a rack. Do not taste the raw dough; it has raw egg and flour.
Make aheadKeeps 5 days in a tin.
❄️ FreezerFreeze baked cookies or dough balls up to 3 months.
🧒 With kidsKids can roll the balls and press the fork marks.
Gluten-free swapUse a gluten-free flour blend.
Nut free swapUse sunflower seed butter; the cookies may turn a little green inside, which is harmless.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.