Ingredients
Scale
- 1 1/2 cups all-purpose flour (180g)
- 1/2 cup unsalted butter, room temperature (113g)
- 1 cup peanut butter (250g)
- 1/2 cup brown sugar, lightly packed (100g)
- 1/2 cup sugar (100g)
- 1 tsp vanilla extract (5mL)
- 1 large egg, room temperature
- 3/4 tsp baking powder (3g)
- 1/4–1/2 tsp sea salt (optional)
Instructions
- Preheat oven to 350°F.
- Sift flour and baking powder together, then whisk to combine.
- Cream butter and sugars in a stand mixer fitted with a paddle attachment. Add optional sea salt if desired.
- Add peanut butter and mix until fully incorporated.
- Mix in egg and vanilla extract, then add flour mixture and beat until combined.
- Roll dough into one-inch balls and place on a parchment-lined baking sheet.
- Flatten cookies with a fork in a criss-cross pattern.
- Bake for 10 minutes.
- Let cookies cool completely on the baking sheet before transferring.
Notes
- Use room temperature ingredients for better mixing.
- Do not overbake for a softer cookie.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg