This recipe for the easiest peanut butter cookies you'll ever make involves one bowl, melted butter, no mixer, and no chilling. It delivers soft, intensely peanut buttery cookies every time!
Keyword cookies, peanut butter
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Katiebird Bakes
1 1/4cupall-purpose flour**
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In a large microwave-safe bowl, melt the butter and peanut butter together (this takes about 45 seconds to 1 minute in my microwave). Stir until there is one homogenous melted butter-peanut butter mixture, then whisk in brown sugar. My whisk of choice is actually a fork, but a normal whisk works too.
Whisk in egg and vanilla until mixture is well-combined. Add the salt and baking soda, and whisk until fully incorporated.
Add the flour and stir with a fork or spatula until a fairly stiff dough is formed. You may need to put in some elbow grease with the spatula or your hands to get it to come together, but it will.
Scoop dough using a tablespoon cookie scoop, then roll it between your palms to create a smooth dough ball. Place on the cookie sheet then press down gently using the tines of a fork to form a criss-cross or hashtag pattern. Repeat with remaining cookie dough balls, spacing 2 inches apart on the cookie sheets. Sprinkle granulated sugar over the cookies before baking if desired.
Bake for 10 minutes, until the cookies are slightly puffed and smelling amazing. Enjoy!
*conventional or natural peanut butter both work. I tried it both ways, and slightly prefer the texture of the cookies when conventional peanut butter is used. Natural peanut butter tends to produce slightly grainier cookies, but either result is delicious so pick your favorite.**Note on measuring flour: for best results, please make sure you use the “spoon and level” method for measuring flour, rather than using your measuring cup to scoop flour directly from the bag. The spoon and level method produces a lighter cup of flour, while scooping from the bag produces a packed, heavier cup that will prevent the cookies from spreading as they should. If you haven’t heard of this method before, Sally’s Baking Addiction has a great tutorial!Recipe adapted from my Peanut Butter Blondies.
Find this and more delicious recipes at www.katiebirdbakes.com!