5 from 12 votes
Peanut Butter Cookies
Peanut Butter Cookies combine peanut butter, butter, and sugars with flour, leavening agents, and optional chips to create soft yet structured cookies. The dough is dropped onto baking sheets, shaped with a fork's criss-cross pattern, and baked to a tender texture with a lightly crisp edge. Sugaring the dough before baking adds a subtle crunch and sweetness on top.
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
24
cookies
Calories:
169 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 cookies
Amount Per Serving
Calories 169
% 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.