Best Peanut Butter Cookies Recipe
User Reviews
5
Best Peanut Butter Cookies Recipe
Description
The Best Peanut Butter Cookies Recipe uses a base of peanut butter and softened unsalted butter combined with both brown and granulated sugars to create a creamy dough. Eggs and vanilla extract enhance the flavor and texture. The flour is mixed with baking powder and baking soda to help the cookies rise gently while keeping a soft structure. Each dough ball is rolled in granulated sugar before baking to give a slight outer crunch. The hallmark fork crisscross marks add a recognizable peanut butter cookie finish. Baking briefly at 350°F produces cookies with soft centers and lightly crisp edges.
The sugar coating adds texture contrast to the tender, rich interior. These cookies pair well with milk or tea, and can be served as a comforting homemade treat. Their classic flavor profile makes them a favorite for peanut butter lovers.
Cookies can be stored as dough balls frozen or refrigerated, enabling flexible baking schedules. Use regular creamy peanut butter rather than natural varieties for the most consistent results. Baked cookies keep well in an airtight container at room temperature for up to a week.
Ingredients
- 1½ cups peanut butter or crunchy, creamy
- 1 cup butter softened, unsalted
- 1 cup light brown sugar packed
- 1½ cups granulated sugar divided
- 2 egg
- 2 tablespoons vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, beat together peanut butter, butter, brown sugar, and 1 cup of granulated sugar. Add eggs and vanilla and mix until creamy.
- In a separate bowl, combine flour, baking powder, and baking soda. Whisk together, then pour into the butter mixture. Stir to combine.
- Place the remaining ½ cup of sugar in a bowl. Roll dough into 1–1½-inch balls and roll in sugar, making sure to coat all sides.
- Place on a greased cookie sheet and make a crisscross on top of each ball using a fork. Bake for 8–9 minutes.
- Let cookies sit on the cookie sheet for a few minutes, then remove them to a rack to cool.
Notes
- You can prepare cookie dough balls and freeze them for up to 3 months before baking.
- Baked cookies should be stored in an airtight container at room temperature and are best eaten within 7 days.
- Using regular creamy peanut butter yields better texture and flavor than natural peanut butter.
- For best results, let cookies cool on the sheet a few minutes before transferring to a rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 36g | |
| Calories | 239kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 99mg | 4% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 205IU | 4% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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