Get ready to transform your baking game with these irresistibly soft and decadent Toll House Peanut Butter Cookies that promise to be the most addictive treat you've ever tasted! Whether you're a seasoned baker or a kitchen newbie, these cookies are guaranteed to impress everyone from family members to unexpected guests. With a perfect balance of rich peanut butter, creamy butter, and just the right amount of sweetness, these cookies aren't just a dessert - they're a moment of pure culinary bliss waiting to happen.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened unsalted butter, peanut butter, granulated sugar, and packed brown sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light, fluffy, and well combined.
- Add the eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl with a rubber spatula to ensure even incorporation.
- Stir in the vanilla extract and mix until fully integrated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, which can make the cookies tough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Gently press down on each cookie with a fork to create a classic crisscross pattern, slightly flattening the cookies.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up slightly.
- Transfer the cookies to a wire rack to cool completely. The cookies will continue to set and become firmer as they cool.
- Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and peanut butter are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: Mix your dry and wet ingredients just until combined to keep the cookies tender and soft.
- Consistent Size: Use a cookie scoop for uniform cookies that bake evenly.
- Cooling is Key: Let cookies rest on the baking sheet for 5 minutes after baking to help them set properly.
- Storage Tip: For maximum freshness, store in an airtight container and enjoy within 5 days, or freeze for up to 3 months.
- Customize: Feel free to add chocolate chips or drizzle melted chocolate for an extra indulgent twist!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 19g
Protein: 4g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 25mg
