Ingredients
Scale
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the peanut butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla extract until well combined.
- Step 3: In a separate small bowl, whisk together the baking soda and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in chocolate chips, if desired.
- Step 4: Roll the dough into 1-inch balls and place them onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Step 5: Use a fork to flatten each cookie ball into a criss-cross pattern.
- Step 6: Bake for 8-10 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- For a warm, gooey center, reheat individual cookies in the microwave for 5-10 seconds.
- Serve these cookies alongside a tall glass of cold milk for the ultimate classic pairing.
- To prevent the cookies from spreading too thin, chill the dough for 30 minutes before baking for perfectly shaped treats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American