These peanut butter cookies are soft, chewy, and totally irresistible! They're made with pantry staples and no chilling of the dough is required. Packed with peanut butter flavor, these cookies are so easy to make and can be ready in minutes.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cookies, peanut butter cookies, peanut butter,, small batch cookies, small batch peanut butter cookies
Heat oven to 375 degrees F (190 degrees C). Line a medium sized baking sheet with a silicone baking liner or parchment paper.
In a medium sized mixing bowl, cream together 2 1/2 tablespoons of the sugar, the brown sugar, peanut butter, butter, and egg yolk until well combined.
Add flour, baking soda, and baking powder and mix until combined. (The dough will be crumbly at first, continue mixing until the dough comes together).
Scoop dough out with a tablespoon or a cookie scoop and shape into balls. Place on baking sheet and space them 2-inches apart.
Pour the remaining sugar in a bowl. Dip a fork into the sugar, then flatten each cookie slightly with the sugar coated fork. Then, turn fork in the opposite direction and flatten just slightly again creating a criss-cross pattern.
Bake for 8-10 minutes.
Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes
Expert Tips
Soften Your Butter: For this recipe, you'll need softened butter that's cool to the touch. When pressed, it should yield to your finger, leaving an indentation. Softening butter at room temperature for about 30 minutes prior to baking ensures it'll cream effortlessly with sugar, setting the stage for light, airy cookies.
Accurate Flour Measurement: The key to the perfect cookie texture is measuring your flour correctly. Use a spoon to gently fill your dry-measuring cup with flour, then level it off with a straight-edged utensil. Avoid scooping directly with the measuring cup as this can compact the flour, leading to denser cookies.
Line That Baking Sheet: Go for a silicone baking mat or parchment paper to line your baking sheet. Avoid greasing the sheet with butter or oil spray, as this can result in cookies that spread too much.
Don't Overbake: Keep an eye on your cookies and take them out of the oven as soon as the edges start to show a light brown hue. Overbaking is the enemy of chewy, moist cookies.