Peanut Butter Cookies
Why this recipe works
- Soft centre, crisp edge: Taking the cookies out while the centres still look slightly soft lets them finish setting on the tray without becoming dry.
- Deep nutty flavour: Smooth peanut butter, butter and light brown sugar create a rounded flavour with sweetness, nuttiness and a subtle caramel note.
- Simple method: The dough comes together with basic creaming and mixing, then the fork pattern shapes and decorates the cookies at the same time.
Get the most out of this recipe
Timing notes
- Chill before baking: A short chill after shaping helps the cookies keep a neater shape and clearer fork marks in the oven.
- Let them firm up: The cookies are delicate straight from the oven, so leave them on the tray briefly before moving or serving.
Texture tips
- Keep the centres tender: Bake only until the edges are set and lightly golden; the centres should still look a little soft.
- For a sturdier cookie: Allow the cookies to cool fully before storing or stacking, as they become firmer once completely set.
Ingredient notes
- Peanut butter choice: Smooth peanut butter gives the most even texture and helps the dough mix cleanly.
- Brown sugar flavour: Light brown sugar keeps the flavour mellow, while dark brown sugar gives a deeper, more caramel-like finish.
Make-ahead tips
- Make the dough ahead: Shape the dough in advance and chill it until ready to bake, adding a little extra chilling time if the kitchen is warm.
- Freeze baked cookies: Baked cookies freeze well when wrapped properly; defrost at room temperature before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Line two baking trays, or plan to bake in batches. In a bowl, beat the butter, peanut butter and light brown sugar for 2 to 3 minutes until lighter and creamy.
- Beat in the egg and vanilla extract until smooth, scraping down the bowl as needed. Add the flour, baking powder and fine sea salt. Mix just until a soft dough forms and no dry flour remains.
- Roll the dough into 18 balls and space them out on the trays. Flatten each ball slightly, then press a fork into the top in one direction and again at a right angle to make a crosshatch. Chill the trays for 10 minutes to help the cookies hold their shape.
- Bake for 10 to 12 minutes until the edges are set and lightly golden, but the centres still look slightly soft. Leave the cookies on the tray for 5 minutes to firm up. Serve warm or once fully cooled.
Recipe notes
Tips
- For the soft-centred texture, take the cookies out when the centres still look a little underdone; they will finish setting as they cool.
- If your kitchen is warm and the dough feels sticky, chill the shaped cookies for an extra 10 minutes before baking.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use an egg that is suitable for eating lightly cooked.
Substitutions
- Replace Light brown sugar with Dark brown sugar for a deeper, more caramel-like flavour.
- Replace Vanilla extract with Vanilla bean paste for a more pronounced vanilla flavour.
Storage
- Refrigerate up to 5 days
- Store in an airtight container. For the best texture, let chilled cookies come to room temperature before serving; freeze baked cookies well wrapped and defrost at room temperature.
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Recipe overview
- Servings: 18 pieces
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Peanuts Wheat
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