Description
These classic peanut butter cookies are perfectly soft with a slightly crisp edge, boasting a rich peanut butter flavor complemented by a touch of flaky sea salt. Easy to make and irresistibly delicious, they feature a tender crumb achieved through melting the butter and chilling the dough, with a delightful sugary crust from rolling in granulated sugar before baking.
Ingredients
Scale
Dry Ingredients
- ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt (or table salt)
Wet Ingredients
- ¼ cup unsalted butter, melted and cooled
- ¾ cup creamy peanut butter
- ¾ cup light or dark brown sugar, packed
- ¼ cup granulated sugar (for mixing into dough)
- 1 tablespoon vanilla extract or paste
- 1 egg, room temperature
- 1 egg yolk, room temperature
For Rolling & Finishing
- ¼ cup granulated sugar (for rolling cookie dough)
- Flaky sea salt (for sprinkling on baked cookies)
Instructions
- Mix Butter, Peanut Butter and Sugars: In a large bowl, use a silicone spatula to mix the melted and cooled ¼ cup unsalted butter, ¾ cup creamy peanut butter, ¾ cup light or dark brown sugar, and ¼ cup granulated sugar until fully combined and smooth.
- Add Eggs and Vanilla: Mix in 1 whole egg, 1 egg yolk, and 1 tablespoon vanilla extract or paste until the mixture is smooth and well incorporated.
- Combine Dry Ingredients: Add ¾ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon fine sea salt to the wet mixture. Stir gently until no dry flour spots remain and the dough comes together.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes, or up to 2 days to allow flavors to meld and dough to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking trays with parchment paper to prevent sticking.
- Shape and Roll Cookies: Place ¼ cup granulated sugar on a small plate or bowl. Using a cookie scoop, scoop 2-3 tablespoons of dough per cookie, then roll each ball in the granulated sugar until coated. Place the cookies on the prepared baking trays, spacing them about 3-4 inches apart.
- Bake Cookies: Bake one tray at a time in the preheated oven for 9-11 minutes, or until the edges are slightly golden and the centers are mostly set but still soft. Immediately after baking, sprinkle flaky sea salt on top of each cookie.
- Optional—Shape for Aesthetic: For perfectly round cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie and move it gently in a circular motion to shape it.
- Cool Cookies: Let the cookies cool on the pan for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving. Enjoy your delicious peanut butter cookies!
Notes
- Chilling the dough helps to prevent excessive spreading and improves flavor.
- Using both brown and granulated sugars provides a nice balance of chewiness and sweetness.
- Flaky sea salt sprinkled on top enhances the peanut butter flavor with a touch of savory contrast.
- Room temperature eggs blend better into the dough, ensuring a uniform texture.
- Rolling cookies in granulated sugar before baking creates a delicate sugary crust.
- Make sure not to overbake for softer centers; cookies continue to set as they cool.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter cookies, classic cookies, easy cookies, soft cookies, sweet and salty cookies, homemade cookies
