Growing up, my grandmother’s kitchen was a magical place filled with the warm aroma of freshly baked cookies. Among her many recipes, her peanut butter cookies held a special place in my heart. They were soft, chewy, and always brought a smile to my face. Every time I bake these cookies, I am transported back to those cherished moments spent with her, laughing and sharing stories over a plate of warm cookies. Today, I want to share this classic recipe with you, so you can create your own sweet memories.
What Makes It Special
These peanut butter cookies are not just any cookies; they are:
- Soft and Chewy: The perfect texture that melts in your mouth.
- Quick and Easy: With just a few simple ingredients, you can whip these up in no time.
- Versatile: Enjoy them as is, or add chocolate chips or nuts for a twist.
Gather Your Ingredients
Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 24 cookies
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Let’s Get Cooking
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, combine the peanut butter, granulated sugar, and brown sugar. Mix until smooth.
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Add the eggs and vanilla extract to the mixture, and beat until well combined.
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In a separate bowl, whisk together the baking soda and salt. Gradually add this to the peanut butter mixture, stirring until just combined.
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Using a tablespoon, scoop out the dough and roll it into balls. Place them on the prepared baking sheet, leaving space between each ball.
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Flatten each ball slightly with a fork, creating a crisscross pattern on top.
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Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
My Pro Tips
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For an extra touch, sprinkle a little sea salt on top of the cookies before baking.
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If you prefer a richer flavor, try using brown sugar exclusively instead of a mix with granulated sugar.
Perfect Pairings
These cookies are delightful on their own, but here are some great pairings:
- A glass of cold milk
- Vanilla ice cream for a delicious sandwich
- A cup of hot coffee or tea
FAQs
Q: Can I use crunchy peanut butter instead of creamy?
A: Absolutely! Crunchy peanut butter will add a nice texture to the cookies.
Q: How should I store the cookies?
A: Store them in an airtight container at room temperature for up to a week.
Why I Love This Recipe
These peanut butter cookies are more than just a treat; they are a connection to my childhood and a reminder of the love that goes into baking. Each bite is filled with nostalgia, and I hope they bring you as much joy as they have brought me. Whether you’re baking for yourself or sharing with loved ones, these cookies are sure to create sweet memories.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different add-ins or share your own stories about baking. I would love to hear how your cookies turn out!
These Easy Peanut Butter Cookies Are Soft, Chewy, and Totally Classic
Ingredients
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- For an extra touch, sprinkle a little sea salt on top of the cookies before baking.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together peanut butter, granulated sugar, brown sugar, and eggs until smooth.
- Add in the vanilla extract, baking soda, and salt, and mix well.
- Gradually stir in the all-purpose flour until fully combined.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Flatten each ball slightly with a fork, making a criss-cross pattern on top.
- Sprinkle a little sea salt on top of each cookie if desired.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
