Homemade Peanut Butter Cookies
Easy, no-mixer cookies with crispy edges and chewy centers. Ready in under an hour.
Equipment
- 1 Mixing bowl Large
- 1 Whisk For combining dry ingredients
- 1 Cookie Sheet Non-stick preferred
- 1 Parchment paper Optional
- 1 Spatula For mixing and scooping dough
Ingredients
- 1 cup Peanut butter Smooth or crunchy $1.50
- 1/2 cup Granulated sugar $0.30
- 1/2 cup Brown sugar Packed $0.30
- 1 tsp Vanilla extract $0.15
- 1 large Egg Room temperature $0.10
- 1 1/4 cups All-purpose flour $0.50
- 1/2 tsp Baking soda $0.05
- 1/2 tsp Salt $0.01
Instructions
- Mix Wet Ingredients:
- In a bowl, whisk peanut butter, sugars, vanilla, and egg until smooth.
- Combine Dry Ingredients:
- In another bowl, mix flour, baking soda, and salt.
- Make Dough:
- Gradually add dry ingredients to wet mix. Stir until just combined.
- Chill Dough:
- Cover dough and refrigerate for 30 minutes (prevents spreading).
- Scoop Cookies:
- Preheat oven to 375°F (190°C). Line cookie sheet with parchment. Scoop 1-tbsp dough balls, spacing 2 inches apart.
- Flatten Cookies:
- Press each ball with a fork in a crisscross pattern.
- Bake:
- Bake 10–12 minutes until edges are golden. Let cool on sheet for 5 minutes, then transfer to a rack.
Notes
-
Storage: Keep in an airtight container for up to 5 days. Freeze dough for 3 months.
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Gluten-Free: Use gluten-free flour blend.
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Add-Ins: Mix in chocolate chips or sprinkles for extra flavor.