Description
These scientifically-perfected peanut butter cookies feature a tender, melt-in-your-mouth crumb achieved through precise aeration and balanced fats. By combining creamy peanut butter with a high volume of vanilla and a specific baking window, you get a reliable, soft treat every time.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened to 65°F
- 1/2 cup granulated white sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Instructions
- In a stand mixer fitted with a paddle attachment, cream the softened butter, peanut butter, and both sugars on medium speed for exactly 3 minutes until pale and fluffy.
- Scrape down the sides of the bowl, then add the egg and vanilla extract, beating on low speed until integrated followed by 30 seconds on medium speed to build the emulsion.
- Whisk the flour, baking powder, and salt in a separate bowl, then gradually add to the mixer on the lowest setting, mixing only until no white streaks remain.
- Use a 1-inch cookie scoop to portion the dough into spheres, place them 2 inches apart on a parchment-lined baking sheet, and press a crosshatch pattern into the tops with a fork.
- Bake at 350°F (175°C) for 8 to 9 minutes; the centers should look slightly underdone to ensure a soft final texture.
- Allow the cookies to set on the hot baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.
Notes
To ensure the perfect texture, use an external oven thermometer to verify the temperature, as even a slight variance can lead to over-baking. If your dough feels too soft after mixing, refrigerate the portioned balls for 15 minutes before baking to help the cookies hold their signature crosshatch shape and prevent excessive spreading.
- Prep Time: 15 mins
- Cook Time: 9 mins
- Category: Dessert
- Method: Baking
- Cuisine: American