Classic Peanut Butter Cookies
User Reviews
5.0
3 reviews
Excellent
Classic Peanut Butter Cookies
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Classic peanut butter cookie recipe makes soft and tender peanut butter cookies in no time.
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Ingredients
- 1/2 cup butter at room temperature
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 cup peanut butter not natural
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cup all-purpose flour properly measured
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
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Instructions
- Preheat oven to 350F.
- Beat the butter, brown sugar, and 1/2 cup granulated sugar together in a large mixing bowl until well-combined, about 2-3 minutes.
- Add peanut butter and mix until incorporated.
- Mix in egg and vanilla extract until combined.
- Add the flour, baking powder, and kosher salt. Mix in just until combined.
- Scoop 1.5 tablespoons dough, roll in remaining 1/4 cup sugar.
- Place the scoops of dough 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
- Flatten cookies with a fork in a criss-cross pattern.
- Bake cookies for about 8-10 minutes. The edges should look set and the middles should look soft and slightly underdone.
- Let the cookies cool completely on baking sheet.
Notes
- Butter: I use salted butter in this recipe. If you'd like to use unsalted butter, increase the salt to 3/4 teaspoon.
- Butter: I use salted butter in this recipe. If you'd like to use unsalted butter, increase the salt to 3/4 teaspoon.
- Peanut butter: I use regular peanut butter. I don't recommend using natural peanut butter in this recipe.
- Peanut butter: I use regular peanut butter. I don't recommend using natural peanut butter in this recipe.
- Flour: It's important to properly measure the flour. I recommend weighing the dry ingredient for the most accurate measurements. If not, you can stir or sift the flour to break it up, lightly spoon it into the measuring up, and then level. Avoid packing the flour as that will give you dry or dense cookies.
- Flour: It's important to properly measure the flour. I recommend weighing the dry ingredient for the most accurate measurements. If not, you can stir or sift the flour to break it up, lightly spoon it into the measuring up, and then level. Avoid packing the flour as that will give you dry or dense cookies.
- Kosher salt: I like to use kosher salt in this recipe. The kosher salt gives the cookies more of a salty bite throughout the cookie. If you would prefer to use table salt, use half of the amount. Nutrition values are estimates.
- Kosher salt: I like to use kosher salt in this recipe. The kosher salt gives the cookies more of a salty bite throughout the cookie. If you would prefer to use table salt, use half of the amount.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1cookie
Calories
137kcal
(7%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
14mg
(5%)
Sodium
103mg
(4%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
102IU
(2%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 137kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 103mg | 4% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 102IU | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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