Description
Tender peanut butter cookies with a crinkled crust and fudgy center. Combines warm vanilla, creamy peanut butter, and a balanced sugar blend for a nostalgic treat. Chill the dough for ideal texture and crinkle effect.
Ingredients
1 1/3 cups (170g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 Tbsp) unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg (room temperature) favored
3/4 cup creamy peanut butter
1 teaspoon non-alcoholic vanilla extract
Instructions
Whisk flour, baking soda, and salt in a medium bowl
Beat softened butter in a stand mixer for 1 minute
Gradually add brown and granulated sugar, beating until light and fluffy
Beat in egg until fully emulsified
Add peanut butter and non-alcoholic vanilla extract, blending until smooth
With mixer on low speed, gradually add dry ingredients until incorporated
Cover dough with plastic wrap and refrigerate for at least 1 hour (up to 3 days)
Preheat oven to 350°F and line baking sheets with parchment paper
Portion dough into 1-inch balls, spacing 2 inches apart
Gently flatten tops with a fork in a crisscross pattern
Bake for 11-12 minutes or until golden around edges
Notes
Chilling is essential for crinkle formation and preventing spreading
Substitute peanut butter with almond or sunflower seed butter for a nut-free version
Cookies can be stored in airtight containers for up to 5 days
Use non-alcoholic vanilla extract to meet dietary restrictions
- Prep Time: 15
- Cook Time: 12
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 14g
- Sodium: 135mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 0.6g
- Protein: 2.5g
- Cholesterol: 28mg