Description
These cookies are perfect for after-school snacks, holiday cookie trays, bake sales, weekend baking, or those moments when you suddenly crave something sweet. The classic fork-pressed pattern on top gives them that nostalgic homemade cookie look everyone loves.
Ingredients
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Add the peanut butter, sugar, egg, and vanilla extract to a mixing bowl.
Stir until everything is completely combined and a soft cookie dough forms.
Scoop about 1 tablespoon of dough for each cookie.
Roll into balls and place them about 2 inches apart on the prepared baking sheet.
Use a fork to gently press each dough ball into a crisscross pattern.
Don’t flatten the cookies too much.
Bake for 9–11 minutes, until the edges are lightly golden and the centers still look slightly soft.
Do not overbake.
Let the cookies cool on the baking sheet for about 5 minutes.
Transfer them to a wire rack to cool completely.
They will firm up as they cool while staying deliciously chewy inside.
Notes
For the best results, use regular commercial peanut butter rather than natural peanut butter that separates heavily. Natural peanut butter can make the dough more oily or crumbly.
Most importantly, don’t overbake. The cookies should look slightly soft in the center when they come out of the oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 145
- Sodium: 105mg
- Carbohydrates: 15g
- Protein: 4g