Description
These Peanut Butter Cookies without brown sugar are light, airy, and crisp! They are really simple to make with minimal ingredients. These are a must try Christmas Cookie recipe!
Ingredients
Scale
- 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons salted butter, softened to room temperature
- 1 cup granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter, like Jif or Skippy
Instructions
- Line two cookie sheets with parchment paper and set aside. Whisk together the dry ingredients: flour, baking soda and salt.
- In a stand mixer, cream together the softened butter and sugar until it resembles soft powdered snow, about 1 minute on medium speed.
- Add egg and vanilla extract and blend on medium speed for 20 seconds. Scrape down the sides of the bowl as needed.
- Pour in the dry ingredients and mix on slow speed, just until combined. Add in the peanut butter and mix for 15 seconds on low until completely incorporated into the cookie batter.
- Transfer the cookie dough into a bowl and cover with plastic wrap. Refrigerate for 1 hour.
- Preheat the oven to 350 degrees. Roll the dough into 1 tablespoon size balls and place with some distance apart on a cookie sheet. Note: I would only place between 10-12 cookies on a standard half cookie sheet to avoid them from touching when baking.
- Use a fork to create a cross hatch pattern on the tops of the cookies. Bake each cookie tray for 15-17 minutes.
- Peanut butter cookies are delicate to work with. Allow the cookies to cool on the cookie sheet for 10 minutes, then carefully transfer the cookies to a wire rack to allow them to cool completely.
Notes
- Make sure the butter is softened to room temperature or it will not cream with the sugar correctly.
- The dough needs an hour of fridge time to create the best results.
- This dough uses minimal flour and can get pretty sticky. Handle as little as possible. I like to grab the dough with a spoon, then use my hands to roll it quickly into a ball.
- If the fork is sticking into the dough really bad when making the cross hatch pattern, dip it into some warm water.
- Bake on the middle rack in oven.
- Prep Time: 5 minutes
- Refrigeration Time: 1 hour
- Cook Time: 16 minutes per batch
- Category: cookies
- Method: bake
- Cuisine: american