Get ready to experience cookie perfection with these absolutely divine Sugar-Topped Peanut Butter Cookies that will make your taste buds dance with joy! Imagine biting into a cookie that's crisp on the outside, impossibly soft on the inside, with a delightful crunch of sugar that sparkles like edible diamonds. These aren't just cookies - they're a moment of pure culinary bliss that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, this foolproof recipe guarantees cookie success every single time!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine the peanut butter, 1 cup of granulated sugar, large egg, and vanilla extract. Mix thoroughly using a hand mixer or wooden spoon until the ingredients are completely blended and smooth.
- Sprinkle the baking soda over the mixture and gently fold it in, ensuring it is evenly distributed throughout the dough.
- Place the additional 1/4 cup of granulated sugar for topping in a small, shallow bowl.
- Using clean hands or a cookie scoop, form the dough into small balls, approximately 1 inch in diameter.
- Roll each cookie dough ball in the reserved granulated sugar, completely coating the exterior to create a sweet, sparkling surface.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Using a fork, gently press a crisscross pattern onto the top of each cookie, slightly flattening them.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies appear set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature ingredients for smoother mixing and better cookie texture.
- For uniform cookies, use a cookie scoop or weigh each dough ball to ensure consistent sizing.
- Don't overbake! Remove cookies when edges are just golden to maintain a soft, chewy center.
- For extra richness, use natural peanut butter with no added sugar.
- Allow cookies to cool completely before storing to prevent moisture buildup.
- For a fun variation, try adding a sprinkle of sea salt on top before baking for a sweet-salty contrast.
- Store cookies between parchment paper layers to prevent sticking when storing.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 5g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 10mg
