Soft Peanut Butter Cookies

🥘 Ingredients

• baking soda
  1/2 teaspoon
• butter (unsalted, 115 grams, softened)
  1/2 cup
• egg room temperature (large)
  1
• flour (and 1/2 cups all purpose, 190 grams, spooned & leveled)
  1
• granulated sugar (50 grams)
  1/4 cup
• granulated sugar (40 grams) (optional)
  3 tablespoons
• light brown sugar packed (150 grams)
  3/4 cup
• peanut butter (creamy, 190 grams)
  3/4 cup
• salt
  1/4 teaspoon
• vanilla extract (pure)
  1 teaspoon

🍳 Cookware

• bowl
• stand mixer
• baking sheet
• wire rack

1. 1

   Gather light brown sugar packed , egg room temperature .

   light brown sugar packed: 3/4 cup (150 grams), egg room temperature: 1 (large)
2. 2

   Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
3. 3

   In a large mixing bowl , whisk together the flour , baking soda , and salt . Set aside.

   flour: 1 (and 1/2 cups all purpose, 190 grams, spooned & leveled), baking soda: 1/2 teaspoon, salt: 1/4 teaspoon
4. 4

   In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter , brown sugar, and granulated sugar together for ⏱️ 1-2 minutes or until well combined.

   butter: 1/2 cup (unsalted, 115 grams, softened), granulated sugar: 1/4 cup (50 grams)
5. 5

   Mix in the peanut butter , egg, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

   peanut butter: 3/4 cup (creamy, 190 grams), vanilla extract: 1 teaspoon (pure)
6. 6

   Add the dry ingredients and mix until just combined.
7. 7

   Place the 3 tablespoons (40 grams) of granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each one down with a fork to make a small criss-cross pattern.

   granulated sugar: 3 tablespoons (40 grams)
8. 8

   Bake for ⏱️ 10-12 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for ⏱️ 5-10 minutes , then carefully transfer the cookies to a wire rack to cool completely.
9. 📝

   Cookies can be stored in an airtight container at room temperature for up to one week.

10. 📝

    Freezing Instructions: Cookie dough will freeze well for up to 3 months, bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.

11. 📝

    Butter: If using salted butter, reduce the salt in this recipe to a tiny pinch.

12. 📝

    Peanut Butter: I recommend using a no-stir creamy peanut butter like Jif or Skippy. You may also use crunchy peanut butter instead of creamy peanut butter in this recipe.

13. 📝

    Egg: A room temperature egg is best for this recipe so it mixes more evenly into the dough. To bring your egg to room temperature quickly, place it in a bowl of warm water for 5 to 10 minutes.

14. 📝

    To make chocolate chip peanut butter cookies: Add 1 cup (190 grams) of semi-sweet chocolate chips to the cookie dough.