Classic Peanut Butter Cookies
Deliciously soft and chewy peanut butter cookies that are LOADED with flavour, and finished off with a crisscross pattern. The perfect peanut butter cookies!
Servings: 28 cookies
Calories: 114kcal
Ingredients
- 1 ¾ cups (218g) plain/all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter softened
- ¾ cup (190g) smooth peanut butter
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, mix together the butter, peanut butter, and sugars until combined. Add the egg and vanilla, and mix until smooth and combined.
- Add the dry ingredients and mix until combined.
- Too crumbly to handle? Add milk, 1 tablespoon at a time, until the dough starts to come together.
- Roll the dough into 1-oz balls, and place them onto the prepared baking tray. Press them down with the tines of a fork, making a crisscross pattern.
- Bake for 10 - 12 minutes or until lightly golden around the edges. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Nutrition
Serving: 1cookie | Calories: 114kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 99mg | Fiber: 1g | Sugar: 7g