Easy peanut butter cookies with a fork pattern
Easy peanut butter cookies are easiest to portion when the dough is mixed just until the flour disappears. Flatten each mound lightly with a fork so the center does not remain much thicker than the edges.
This follows Jif’s creamy-peanut-butter formula. It is not the flourless three-ingredient style, and a runny natural peanut butter can behave differently from the specified product.
The source yields about 36 cookies. Different scoop sizes alter that number and the baking time. Do not stack the cookies while warm: let the surface firm first.
Peanuts, wheat, milk and egg are present. Raw dough also contains uncooked flour and egg, so assess texture by the baked cookie rather than tasting raw portions.
Ingredients
Step 1
Heat oven to 375°F and line a baking sheet. Beat peanut butter, butter, brown sugar, milk and vanilla until blended. Add egg and mix just to incorporate.
Step 2
Combine flour, baking soda and salt. Add to the peanut mixture on low speed, stopping when no dry flour remains.
Step 3
Place rounded spoonfuls about 2 inches apart on the sheet. Press lightly with a fork in two crossing directions.
Step 4
Bake one sheet at a time for 8–12 minutes, until set and beginning to turn golden. Cool on the sheet 2 minutes, then move to a rack and cool completely.
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