Peanut Butter Cookies
User Reviews
4.8
Peanut Butter Cookies
Description
This cookie dough combines creamy peanut butter with a mix of granulated and brown sugars, softened butter, eggs, vanilla, and carefully measured flour with leavening agents and salt. After mixing, dough portions are rolled in granulated sugar and pressed with a fork to form the traditional peanut butter cookie surface pattern.
Baking at 350°F for 10 to 12 minutes allows the cookies to develop a slightly crisp edge while keeping a soft interior. The sugar coating contributes to a subtle crunch and sweetness on the exterior. The peanut butter provides a rich, nutty flavor that is enhanced when using natural peanut butter, which can be smoothed thoroughly before mixing.
Optionally, almond butter can replace peanut butter at a 1:1 ratio for a different nutty profile. Mix-ins such as chocolate chips, toffee bits, or nuts may be added to vary texture and flavor.
Ingredients
For the cookies:
- 2 1/4 cups all-purpose flour measured correctly, plus 2 tablespoons (302 grams
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt fine
- 1 1/2 unsalted butter at cool room temperature, 170 grams
- 1/4 cup granulated sugar 50 grams
- 3/4 cup brown sugar light, 150 grams
- 3/4 cup creamy peanut butter see notes, 200 grams
- 1 egg at cool room temperature, large
- 1/2 teaspoon vanilla extract
For rolling:
- 1/3 cup granulated sugar 67 grams
Instructions
- Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 2 minutes. Scrape down the sides and bottom of the bowl. Beat in the peanut butter until well combined. Beat in the egg and vanilla. On low speed, gradually add the flour mixture, beating until combined.
- Place the granulated sugar for rolling in a separate small bowl. Using a medium spring-loaded cookie scoop, form the dough into 1 1/2 tablespoon rounds. Roll between your palms to smooth, then roll in the granulated sugar before placing on the prepared baking sheets, spacing about 2 inches apart. Slightly flatten the dough by pressing the back of a fork into each ball of dough twice, to create a criss-cross pattern.
- Bake for 10 to 12 minutes or until the edges are slightly browned. Let cool on baking sheets for 10 minutes before removing the cookies to a wire rack to cool completely.
Notes
- Using natural peanut butter requires thorough stirring to ensure smooth consistency without oil separation for an even flavor.
- Alternatively, almond butter can be substituted at equal amounts for a different nutty taste.
- Additional mix-ins like chocolate chips, toffee bits, or nuts can be incorporated to enhance texture and flavor variety.
- Increasing vanilla extract to 1 teaspoon complements extra peanut butter for a stronger flavor.
User Reviews
Overall Rating
4.8
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