Ingredients (~36 cookies)
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup smooth peanut butter
Make the Cookie Dough
Preheat your oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
In the bowl of a stand mixer, beat the softened butter and both sugars together until they are well combined. Add the egg and vanilla, and continue to beat until the mixture is light and creamy.
Reduce the mixer speed to low and mix in the peanut butter until it’s just incorporated.
Add the flour mixture in two or three additions, mixing on low speed only until the flour is no longer visible.
Do not overmix the dough.
Shape and Bake the Cookies
Scoop the dough using a tablespoon and roll it into balls. Place the balls about 2 inches apart on the prepared baking sheet.
Dip the tines of a fork in granulated sugar and press down on each cookie to create a crisscross pattern. The sugar will prevent the fork from sticking.
Bake for ~10 minutes, or until the edges are golden brown and the centers look matte, not shiny.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Old-Fashioned Peanut Butter Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/2 cup unsalted butter 1 stick, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup smooth peanut butter
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- Whisk flour, baking soda, and salt in medium bowl.
- Beat butter and both sugars in stand mixer until combined, then add egg and vanilla until light and creamy.
- Mix in peanut butter on low speed until just incorporated.
- Add flour mixture gradually, mixing only until combined.
- Roll dough into tablespoon-sized balls and place 2 inches apart on baking sheet.
- Create crisscross pattern on each cookie using sugar-dipped fork.
- Bake 10 minutes until edges are golden and centers are matte.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
