Ingredients
Scale
- 1 cup (250g) creamy peanut butter
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the ingredients: In a large bowl, combine peanut butter, granulated sugar, brown sugar, egg, vanilla extract, baking soda, and salt. Stir until well combined.
- Shape the cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Place on the prepared baking sheet, leaving space between each.
- Flatten with a fork: Use a fork to press down on each cookie, creating a crisscross pattern.
- Bake for 9-11 minutes, or until the edges are set but the centers are still soft.
Notes
- Variations: Add 1/2 cup of chocolate chips or chopped peanuts for extra texture.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing Tip: Freeze cookie dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.