Description
Elegant peanut butter cookies featuring crisp edges and a tender, chewy center, refined with a hint of vanilla and finished with flaky sea salt.
Ingredients
Scale
- 1 1/4 cups (160 g) all-purpose flour, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (115 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 1 cup (240 g) creamy peanut butter
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (90 g) powdered sugar (optional glaze)
- 1–2 teaspoons milk or cream (optional glaze)
- 1/4 teaspoon vanilla extract (optional glaze)
- Flaky sea salt for finishing
- 2 tablespoons chopped roasted peanuts, finely chopped
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment or silicone mats.
- Whisk the flour, baking soda, and salt in a bowl until combined.
- Cream the butter with granulated and brown sugar until light and fluffy, about 2-3 minutes, then add the peanut butter and mix until glossy.
- Beat in the egg and vanilla until cohesive and satiny.
- Fold the dry ingredients into the wet until just incorporated.
- Scoop tablespoons of dough and roll into balls, placing them 2 inches apart on the sheets and pressing a crisscross pattern with a fork.
- Bake for 10-12 minutes until edges are golden brown and centers are slightly soft.
- Remove from the oven and sprinkle with flaky sea salt and chopped peanuts, or cool completely and drizzle with glaze.
Notes
Use room temperature butter and egg for even creaming. Chill dough briefly for taller cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg