Description
These soft, chewy, and flavorful Peanut Butter Cookies combine simple pantry ingredients with a natural gelling agent to ensure perfect texture and taste every time. Perfect for snacking or sharing, this easy recipe is customizable and ideal for both beginners and seasoned bakers.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups flour (or gluten-free all-purpose flour blend)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon natural gelling agent
Wet Ingredients
- 3/4 cup peanut butter (smooth or crunchy)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg (or flax egg)
- 1 teaspoon vanilla extract (natural)
Instructions
- Preheat and Prepare Begin by preheating your oven to 350°F (175°C) and lining a baking tray with parchment paper or a silicone baking mat to prevent sticking and ensure even cooking.
- Mix the Wet Ingredients In a large bowl, combine the peanut butter, brown sugar, and granulated sugar. Beat or mix thoroughly until smooth and creamy. Then add the egg (or flax egg) and vanilla extract (natural), mixing until well incorporated.
- Combine Dry Ingredients In a separate bowl, whisk together the flour, baking soda, salt, and natural gelling agent to evenly distribute the rising and moisture-retaining elements.
- Bring Wet and Dry Together Gradually add the dry ingredients to the wet mixture. Stir gently until just combined and no flour streaks remain. Avoid overmixing to maintain tender cookies.
- Shape Your Cookies Using a small cookie scoop or spoon, form dough balls about one tablespoon in size. Place them evenly spaced on the prepared baking tray. Gently flatten each ball with a fork to create the classic peanut butter cookie crisscross pattern.
- Bake to Perfection Bake in the preheated oven for 9 to 11 minutes or until edges turn golden but centers remain soft. Let cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature peanut butter for easier mixing and better texture.
- Remove cookies when edges are set but centers still look slightly underdone to keep them soft.
- Use fresh baking soda for consistent rise and texture.
- For thicker cookies, chill dough for 30 minutes before baking.
- Pressing with a fork ensures even cooking and the signature cookie appearance.
- Store cookies in an airtight container with a slice of bread or damp paper towel to maintain softness.
- Cookies can be frozen baked or unbaked in sealed containers with parchment paper separators; thaw before enjoying.
- Reheat cookies in microwave for 10-15 seconds or in a low oven at 300°F (150°C) for a few minutes to refresh softness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 15mg
Keywords: peanut butter cookies, soft cookies, chewy cookies, gluten free cookies, easy baking, plant-based, vegan cookies
