These old-fashioned peanut butter cookies have a cripsy, golden brown outside and a soft center, just like the ones that grandma used to make.
Ingredients:
1 ¼ cups creamy peanut butter
1 cup salted butter room temperature
1 ¼ cups light brown sugar packed
¾ cup granulated sugar
2 large eggs room temperature
1 ½ teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Instructions
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners and set aside.
Using a stand mixer or hand mixer and a large bowl, beat the peanut butter with the butter until smooth.
Add the brown sugar and granulated sugar, beating until fluffy.
Mix in the eggs one at a time, followed by the vanilla.
In a medium-sized bowl, whisk to combine the flour and baking soda. Add the dry ingredients to the wet ingredients. Stir together until just combined, scraping down the sides of the bowl as needed.
into 2 Tablespoons size balls and place about 3-inches apart on the baking sheets. Using a fork, gently press down to make a cross-hatch pattern on the top of the cookie dough.
Bake for 12-13 minutes or until golden brown and no longer glossy on top. Allow the cookies to cool on the sheet for about 5 minutes, then transfer to a wire rack to cool fully.
Notes
Store your cookies in an airtight container at room temperature for up to 4-5 days.
For smaller cookies, use 1-Tablespoon size balls and bake for about 10 minutes.
Prep: 10minutes mins Cook: 12minutes mins Total: 22minutes mins
Nutrition
Serving: 1g | Calories: 260kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 173mg | Potassium: 111mg | Fiber: 1g | Sugar: 19g | Vitamin A: 259IU | Calcium: 22mg | Iron: 1mg
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