Ingredients:
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions:
Preheat oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugars: In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add eggs and vanilla: Beat in the eggs, one at a time, and stir in the vanilla extract until smooth.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Shape and flatten: Scoop out dough (about 2 tablespoons per cookie) and roll into balls. Place them 2 inches apart on the baking sheet. Use a fork to press down lightly, creating a crisscross pattern.
Bake: Bake for 10–12 minutes or until the edges are golden but the centers are soft.
Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 10 minutes | Baking Time: 12 minutes | Total Time: 22 minutes
Kcal: 220 kcal | Servings: 24 cookies
Tips:
Chill the dough for 30 minutes before baking for thicker cookies.
Add 1/2 cup chocolate chips for a peanut butter-chocolate twist.
Thank you for reading this post, don't forget to subscribe!
