Ingredients
Equipment
Method
- Preheat the Oven: Get your oven ready to pop in the cookies at 350°F (175°C) and prepare two baking sheets with parchment paper.
- Combine the Wet Ingredients: Cream together the butter, Kraft peanut butter, granulated sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy.
- Add the Egg and Vanilla: Beat in the egg and vanilla extract until combined.
- Whisk together dry ingredients: In a separate bowl, whisk together flour, baking soda and salt. Add the dry ingredients little by little to the wet mixture, turning until a floppy dough forms.
- Make the Cookies: Scoop tablespoon-sized portions of dough, then roll them into balls. Put balls on prepared baking sheets, spacing them about 2 inches apart.
- Make Crosshatch Pattern: With a fork, gently press down on each ball to slightly flatten and form a crosshatch design.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Do not overbake, as you need to keep the cookies soft.
- Cool: Let cool on the baking sheets for 5 minutes, then transfer cookies to a cooling rack.
- Enjoy: These cookies will be your go-to!
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Light peanut butter can be used, but the cookies may have a slightly different texture. Add a tablespoon of vegetable oil to maintain richness.
To store, keep cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
Light peanut butter can be used, but the cookies may have a slightly different texture. Add a tablespoon of vegetable oil to maintain richness.
To store, keep cookies in an airtight container at room temperature for up to a week or freeze for longer storage.