Desserts > Cookies > Drop Cookies > Peanut Butter Cookies Recipe

Classic Peanut Butter Drop Cookies

Enjoy these soft and chewy peanut butter drop cookies, perfect for a quick and delicious treat. This recipe is easy to follow and requires no chilling, making it ideal for spontaneous baking. Get ready to indulge in the irresistible flavor of homemade peanut butter cookies!

Prep Time
15 minutes
Cook Time
10-12 minutes
Servings
About 24 cookies
Ingredients
  • 1 3/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter, softened
  • 1 cup Creamy Peanut Butter
  • 1/2 cup Granulated Sugar
  • 1/2 cup Packed Brown Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract

Preparation

Begin by preheating your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup easier.

Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Make sure everything is well combined to ensure even baking.

Creaming Butter and Peanut Butter

In a large bowl, cream together the softened butter and peanut butter until smooth and creamy. This is a crucial step for achieving the right texture.

Adding Sugars

Gradually add the granulated sugar and brown sugar to the butter mixture, beating until light and fluffy. The mixture should be well-combined and airy.

Adding Egg and Vanilla

Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to ensure all ingredients are incorporated.

Combining Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.

Forming the Cookies

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.

Creating the Pattern (Optional)

Use a fork to flatten the cookies slightly, pressing down in a criss-cross pattern. This is a classic peanut butter cookie design.

Baking

Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as they can burn easily.

Cooling

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts (Estimated per 100g of product)

Calories: 450kcal, Carbohydrates: 55g, Protein: 10g, Fat: 22g

Other Important Considerations for Nutrition

This recipe contains peanuts, so it's not suitable for people with peanut allergies. Consider using natural peanut butter to reduce added sugars and oils. Portion control is important due to the high calorie and fat content.

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FAQ

  • Can I use crunchy peanut butter?

    Yes, you can use crunchy peanut butter for added texture.
  • Can I freeze the cookie dough?

    Yes, you can freeze the dough for up to 2 months. Thaw it in the refrigerator before baking.
  • How do I store the baked cookies?

    Store the cookies in an airtight container at room temperature for up to 5 days.