Classic peanut butter cookies
American creamy peanut butter cookies with tender centres and a fork-marked crisscross pattern.
Active time15 min
Cooking32 min
Total1 h 45 minResting : 45 min
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Ingredients
- 113 g unsalted butter
- 1 large egg, size L
- 198 g conventional stabilised creamy peanut butter
- 5 ml vanilla extract
- 180 g plain wheat flour
- ½ tsp fine salt
- 99 g white sugar
- 106 g soft brown sugar
- 1 tsp baking soda
Preparation
Soften butter at room temperature for about 20 minutes. Heat the conventional oven to 180 °C and line trays with paper. Beat butter, sugars, egg, vanilla and peanut butter until smooth. Gently mix in flour, baking soda and salt until a firm uniform dough forms. Use conventional stabilised peanut butter rather than natural nut butter.
113 g unsalted butter1 large egg, size L198 g conventional stabilised creamy peanut butter5 ml vanilla extract180 g plain wheat flour½ tsp fine salt99 g white sugar106 g soft brown sugar1 tsp baking soda- oven
- trays
- baking paper
- bowl
- electric mixer
- spatula
Shape about 24 dough balls of roughly 31 g each. Space 5 cm apart and flatten to about 1.3 cm thick with crisscross fork marks. Bake trays one after another for about 16 minutes each at 180 °C until edges just start colouring while tops remain pale.
- spoon
- trays
- baking paper
- fork
- oven
Let firm briefly on trays, then transfer to a rack. Allow about 25 minutes cooling after the final batch.
- spatula
- rack
Allergens
- Eggs
- Gluten
- Milk
- Peanuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration