Peanut Butter Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
24 cookies
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Calories
169 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Peanut Butter Cookies
Description
This cookie recipe blends all-purpose flour with baking soda, baking powder, and salt to form the dry base. Softened butter and peanut butter are creamed with sugars before adding egg, milk, and vanilla, producing a smooth dough. Incorporating peanut butter or chocolate chips adds texture and flavor variety, which is optional. Cookies are shaped by scooping dough, rolling it in sugar, and flattening slightly with a fork’s criss-cross pattern to form a classic peanut butter cookie appearance.
Baked at 350 degrees Fahrenheit for 10-12 minutes, the cookies emerge soft and slightly underbaked in the center to preserve chewiness after cooling. Cooling on the baking sheet briefly before transferring to racks helps them set properly.
The cookies store well airtight at room temperature for about a week, or freeze well for longer preservation. Using parchment paper between layers prevents sticking in containers.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened, unsalted
- 1 cup peanut butter smooth or chunky
- 3/4 cup sugar
- 1/2 cup light brown sugar firmly packed
- 1 large egg at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter chips optional
- 1/2 cup chocolate chips optional
- 1 tablespoon sugar regular or super fine (for sprinkling)
Instructions
- Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
- In a large bowl, beat the butter and the peanut butter together until fluffy.
- Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips and chocolate chips (optional).
- Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion.
- Using a fork, lightly indent with a criss-cross pattern. I used the back of a small offset spatula to keep it smooth on top, but do not overly flatten cookies.
- Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature to maintain softness for up to one week.
- Freeze cookies for longer storage, separating layers with parchment paper to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 110mg | 5% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 131IU | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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