🧾 Ingredients
Makes about 20–24 cookies
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1 cup (250 g) peanut butter (smooth or chunky — your choice)
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½ cup (115 g) unsalted butter, softened
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½ cup (100 g) white sugar
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½ cup (110 g) brown sugar (light or dark)
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1 large egg
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1 ½ cups (190 g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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¼ tsp salt
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1 tsp vanilla extract
Optional:
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½ cup chopped peanuts or chocolate chips for extra texture
👩🍳 Instructions
1. Preheat oven
Preheat oven to 175 °C (350 °F). Line two baking sheets with parchment paper.
2. Cream butter & sugars
In a large bowl, beat the butter, peanut butter, white sugar, and brown sugar together until light and fluffy (2–3 minutes).
3. Add wet ingredients
Beat in the egg and vanilla extract until combined.
4. Mix dry ingredients
In another bowl, whisk together flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet mixture and mix until a dough forms.
5. Shape the cookies
Scoop tablespoon-sized balls (about 1½ inches wide) and roll them gently.
Place on the baking sheet about 2 inches apart.
Use a fork to press down twice in a crisscross pattern (a peanut butter cookie classic).
6. Bake
Bake for 9–11 minutes, until edges are lightly golden but centers still look soft.
Let them cool on the baking sheet for 5 minutes, then transfer to a rack.
🍪 Tips
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For extra chewy cookies: slightly underbake (pull out when edges are set but centers are still soft).
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For crispier cookies: bake an extra 2 minutes.
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Want more peanut flavor? Use chunky peanut butter and sprinkle crushed peanuts on top before baking.
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Add a few chocolate chips or drizzle melted chocolate after baking for a Reese’s-style twist.
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Store in an airtight container for up to 5 days — they stay soft!
🥜 Quick 3-Ingredient Version (if you’re in a hurry)
Mix together:
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1 cup peanut butter
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1 cup sugar
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1 egg
Scoop and bake at 175 °C (350 °F) for 10 minutes — done! Soft, sweet, and pure peanut flavor.
Would you like me to share a Pakistani kitchen–friendly version (using local peanut butter brands like Skippy or Nutty Buddy, and metric weights)?
