Soft Peanut Butter Cookies Recipe

It's easy to make these soft peanut butter cookies, they taste great, and you don't even have to chill the dough!

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INGREDIENTS

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INSTRUCTIONS

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Heat the oven to 350°F (177°C). Put two large baking sheets with parchment or silicone mats aside. Mix flour, baking soda, and salt in a large bowl. Set aside.

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Warm the oven up to 177°F (350°C). Put silicone baking mats or parchment paper on two large baking sheets and set them aside. Whisk the flour, baking soda, and salt together in a large bowl. Put away.

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Add the egg, vanilla extract, and peanut butter and mix until everything is well mixed. If necessary, stop and scrape down the sides of the bowl. Just until everything is mixed together, add the dry ingredients.

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Place 3 tablespoons (40 grams) granulated sugar in a small bowl. Roll 1.5 tablespoons of cookie dough into a ball and sprinkle with sugar. Leave space between cookie dough balls on baking sheets.

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Gently press each one down with a fork to make a small crisscross. Bake until cookie tops are set, 10–12 minutes. After cooling on the baking sheet for 5–10 minutes, carefully transfer the cookies to a wire rack to finish cooling.

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Soft Peanut Butter Cookies Recipe

It's easy to make these soft peanut butter cookies, they taste great, and you don't even have to chill the dough!

INGREDIENTS

INSTRUCTIONS

Heat the oven to 350°F (177°C). Put two large baking sheets with parchment or silicone mats aside. Mix flour, baking soda, and salt in a large bowl. Set aside.

Warm the oven up to 177°F (350°C). Put silicone baking mats or parchment paper on two large baking sheets and set them aside. Whisk the flour, baking soda, and salt together in a large bowl. Put away.

Add the egg, vanilla extract, and peanut butter and mix until everything is well mixed. If necessary, stop and scrape down the sides of the bowl. Just until everything is mixed together, add the dry ingredients.

Place 3 tablespoons (40 grams) granulated sugar in a small bowl. Roll 1.5 tablespoons of cookie dough into a ball and sprinkle with sugar. Leave space between cookie dough balls on baking sheets.

Gently press each one down with a fork to make a small crisscross. Bake until cookie tops are set, 10–12 minutes. After cooling on the baking sheet for 5–10 minutes, carefully transfer the cookies to a wire rack to finish cooling.

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