Best Peanut Butter Cookies Recipe
User Reviews
5.0
48 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
24 mins
-
Servings
30 cookies
-
Calories
236 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Best Peanut Butter Cookies Recipe
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Looking for the BEST Peanut Butter Cookies you've ever tasted? This Easy Peanut Butter Cookie Recipe is SO IRRESISTIBLE, because of ONE Secret Ingredient!
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Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup extra-crunchy peanut butter
- 2 large eggs
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 1 cup dry roasted peanuts, crushed
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Instructions
- Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper and set aside.
- In an electric stand mixer, add the softened butter and both sugars. Beat on high to cream the butter and sugar for 3-5 minutes, until very light and fluffy.
- Meanwhile, set out another mixing bowl. Measure and dump in the flour, baking powder, baking soda, and salt. Mix well. *When measuring flour, stir to fluff the flour in the bag, scoop or spoon it into measuring cups, then level each cup.
- Place the dry roasted peanuts in the blender (or food processor) and pulse to grind them into fine powder. Do not pulse them so long that they turn into natural peanut butter. You want fine peanut crumbs!
- Once the butter mixture is fluffy, scrape the mixing bowl with a rubber spatula. Then beat in the peanut butter, eggs, and vanilla until very smooth.
- Turn the mixer on low and add in the flour mixture, one scoop at a time. Once incorporated, scrape the bowl again. Then beat in the ground peanut crumbs, and immediately turn off the mixer. (It's important to not overmix the dough, or it will become tough.)
- Portion out even 2-tablespoon balls of dough. Place the balls (or mounds) on the baking sheets 2 1/2 inches apart. They do not have to be perfect balls, but you do want them to be the exact same size/weight.
- Set out a glass of water. Dip a large table fork in the water. Then press the cookie tops with the fork to create a criss-cross pattern. Press the cookies just enough that they are flat and crossed on top, but do not let them get thinner than 3/4 inch.
- Bake for 9-10 minutes per batch. The cookies will look a little under-baked when you take them out of the oven, but the edges should be firm and crisp. Let the cookies cool on the warm baking sheets for 5 minutes before moving.
Notes
- Baking Mishaps: Most baking errors occur in measuring, or due to faulty oven thermostats. It's very normal for ovens to run too hot or cool up to 50 degrees! Consider buying a new oven thermometer once a year, to better regulate your oven temperature.
Nutrition Information
Show Details
Serving
1cookie
Calories
236kcal
(12%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
30mg
(10%)
Sodium
159mg
(7%)
Potassium
131mg
(4%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
210IU
(4%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 236kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 159mg | 7% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 210IU | 4% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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