Crispy Peanut Butter Cookies
These crispy peanut butter cookies feature perfectly crisp edges with soft centers and have an unbeatable nostalgic taste!
Servings 18 cookies
Calories 151kcal
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Additional granulated sugar for rolling cookies
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
- Place butter and sugars in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add peanut butter, egg, and vanilla and mix until smooth.
- In a small bowl, combine flour, baking soda, and salt. Mix flour mixture into peanut butter mixture until dough is just combined.
- Wrap dough in plastic wrap and chill in refrigerator 2 hours or up to 6 days.
- Remove dough from refrigerator and preheat oven to 350F. Scoop dough into 1 inch balls and place on prepared baking sheets. Roll dough balls in additional granulated sugar and space apart on sheet pan. Use a fork to make a criss-cross indention in each ball, flattening them slightly.
- Bake cookies at 350F 10-12 minutes until edges of cookies are golden brown. Cool cookies on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.
Notes
Storing Instructions
Store cookies in an airtight container at room temperature up to 4 days. Cookies may also be frozen up to 2 months.
Nutrition
Serving: 1 cookie | Calories: 151kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 130mg | Potassium: 58mg | Fiber: 1g | Sugar: 9g | Vitamin A: 173IU | Calcium: 10mg | Iron: 1mg