Before I learned how to bake, I was in awe every time I bite into a slice of cake or cookie no matter how simple it was.
There was something special, magical, and pure genius in making cookies or baking a cake that I couldn’t grasp.
Like most people, I was completely clueless about the process and thought it was too complicated.
Not until I got married when I discovered my passion for cooking and baking.
Before I had children, I used a lot of my free time experimenting in the kitchen and learning how to bake (which I didn’t do a lot when I was still single).
Many years later, I became accustomed to baking and learned a couple of skills and secrets about making a great cake or cookie. I realized baking isn’t too difficult at all.
I’ve discovered lots of recipes and ideas on how to perfect a baked treat every time and also collected some favorite classic recipes for cakes and cookies.
Check out some other cookie recipes I shared previously: Best Chocolate Chips Cookies, Chewy Chocolate Crinkles, Perfectly Soft Oatmeal Cookies, and White Chocolate Chip Cookies.
This classic peanut butter cookies recipe I am sharing with you today is our family favorite and so easy to make. You don’t need a mixer at all!
The cookies are slightly crisp on the edges and soft in the middle with just the right amount of sweetness.
I’d like to cite the original source of the recipe but couldn’t find it. It was in my old recipe notebook dating a few years back when I was just writing down recipes by random without really paying attention where I got them from.
Needless to say, this is one good peanut butter cookies you’re proud to make for yourself, for loved ones, or for sharing with others.
Happy baking!
Prep Time: 10 minutes
Baking Time: 12 minutes
Yields: 3 dozens
Ingredients:
1 cup smooth or chunky peanut butter
1 large egg
1/2 cup (1 stick) softened butter at room temperature
1 teaspoon pure vanilla extract
1/2 cup granulated white sugar
1/2 cup packed brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Tools/Materials You’ll Need:
Parchment paper or silicone baking mat
Baking sheets (3 large)
2 mixing bowls (1 small, 1 large)
Whisk
Spatula
Wooden spoon
Plastic cling wrap
Measuring spoon or ice cream scoop
Fork
Small bowl with water
Procedure:
1. Preheat oven to 350º F (180ºC) then prepare three large baking sheets by lining them with parchment paper or silicone baking mat. If you only have one baking sheet available, you can bake the cookies by batch but make sure the sheet has cooled down first before adding the dough balls in step 8 or they’ll melt and your cookies will end up very flat.
2. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, place softened butter, peanut butter, and vanilla extract. Mix together using a wooden spoon.
4. Add the egg and continue mixing until well-combined.
5. Add the sugars and mix together.
6. Add the flour and continue mixing until everything is well-combined and a smooth dough is formed.
7. Cover mixing bowl with a plastic cling wrap and refrigerate for an hour to firm it up a little. This makes it easier to handle the dough. You can also place it in the freezer for about 15 minutes if you’re in a hurry.
8. Remove chilled dough and scoop out a tablespoon of the mixture and form into a ball.
9. Arrange on prepared baking sheets 2 inches apart.
10. Dip fork into a small bowl of water and make a criss-cross pattern by pressing fork gently onto individual cookie balls.This flattens the dough into an even symmetrical shape while also making a distinctive pattern peanut butter cookies are known for.
11. Bake cookies on center of oven for 10-12 minutes until the edges turn golden in color. Allow to cool for a minute before transferring to a cooling rack.
12. Serve with a glass of milk and store the rest in an airtight container. Stays fresh up to a week.
- 1 cup smooth or chunky peanut butter
- 1 large egg
- ½ cup (1 stick) softened butter at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup granulated white sugar
- ½ cup packed brown sugar
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Tools/Materials You'll Need:
- Parchment paper or silicone baking mat
- Baking sheets (3 large)
- 2 mixing bowls (1 small, 1 large)
- Whisk
- Spatula
- Wooden spoon
- Plastic cling wrap
- Measuring spoon or ice cream scoop
- Fork
- Preheat oven to 350º F (180ºC) then prepare three large baking sheets by lining them with parchment paper or silicone baking mat. If you only have one baking sheet available, you can bake the cookies by batch but make sure the sheet has cooled down first before adding the dough balls in step 8 or they'll melt and your cookies will end up very flat.
- In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
- In a large mixing bowl, place softened butter, peanut butter, and vanilla extract. Mix together using a wooden spoon.
- Add the egg and continue mixing until well-combined.
- Add the sugars and mix together.
- Add the flour and continue mixing until everything is well-combined and a smooth dough is formed.
- Cover mixing bowl with a plastic cling wrap and refrigerate for an hour to firm it up a little. This makes it easier to handle the dough. You can also place it in the freezer for about 15 minutes if you're in a hurry.
- Remove chilled dough and scoop out a tablespoon of the mixture and form into a ball.
- Arrange on prepared baking sheets 2 inches apart.
- Dip fork into a small bowl of water and make a criss-cross pattern by pressing fork gently onto individual cookie balls.This flattens the dough into an even symmetrical shape while also making a distinctive pattern peanut butter cookies are known for.
- Bake cookies on center of oven for 10-12 minutes until the edges turn golden in color. Allow to cool for a minute before transferring to a cooling rack.
- Serve with a glass of milk and store the rest in an airtight container. Stays fresh up to a week.
