Description
These classic peanut butter cookies, inspired by Jimmy Carter’s grandmother, are a delightful treat combining creamy or chunky peanut butter with rich brown sugar and a hint of vanilla. Perfectly soft with a slightly crisp edge, these cookies are easy to make and ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup peanut butter (creamy or chunky)
- 1 cup sugar
- 1 cup brown sugar, packed
- 1 egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them to prevent sticking.
- Prepare the Dough: In a large bowl, combine the peanut butter, sugar, brown sugar, egg, baking soda, vanilla extract, and salt. Mix well until the mixture is smooth and fully incorporated.
- Add the Flour: Gradually add the flour one cup at a time, stirring each addition until the dough comes together smoothly without dry spots.
- Shape the Cookies: Roll the dough into small balls about 1 inch in diameter. Place them on the prepared baking sheets, spacing each ball approximately 2 inches apart to allow for spreading.
- Create the Crisscross Pattern: Use a fork to press down gently on each dough ball, forming a classic crisscross pattern on top of the cookies.
- Bake: Place the baking sheets into the preheated oven and bake for 10-12 minutes, or until the cookie edges turn lightly golden but centers remain soft.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy these peanut butter cookies once cooled, perfect with a glass of milk or as a sweet snack at any time.
Notes
- For a crunchier texture, you can use chunky peanut butter instead of creamy.
- Ensure not to overbake to keep the cookies soft in the center.
- Use parchment paper to make cleanup easier and prevent sticking.
- These cookies freeze well; store in an airtight container for up to 2 weeks.
