Peanut Butter Cookies Recipe
User Reviews
5
Peanut Butter Cookies Recipe
Description
This peanut butter cookie recipe blends all-purpose flour, salt, baking soda, and baking powder to create the dry base. Butter and both brown and granulated sugars are creamed together until light, then creamy peanut butter and vanilla are incorporated. Eggs are added one at a time, followed by the flour mixture, to form a smooth dough.
Portioning the dough into balls spaced on parchment-lined sheets ensures even baking at 350°F, producing cookies that are soft and chewy with a pronounced peanut taste. The recipe specifies creamy peanut butter but notes crunchy can also be used.
The cookies keep well for about four days in airtight storage, and soft texture can be maintained by storing them in resealable bags. Preparing butter at room temperature helps achieve proper creaming for texture.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter softened (2 sticks, see note 1)
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 cup peanut butter see note 2, creamy
- 2 teaspoons vanilla extract
- 2 large egg
Instructions
- Adjust the oven rack to the middle position and preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. In a medium bowl, or on to parchment paper, sift together the flour, salt, baking soda, and baking powder.
- In a stand mixer fit with the paddle attachment, or with an electric hand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 3-6 minutes. Beat in the peanut butter until fully incorporated, about 30 seconds.
- Beat in the vanilla until smooth, Add the eggs, one at a time, beating until incorporated after each addition. Scrape down the bowl and beaters as necessary. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.
- Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). Make a crosshatch design on each cookie with a fork.
- Bake the cookies until the edges are golden and the centers have puffed and are beginning to deflate, about 12-17 minutes, switching and rotating the baking sheets halfway through baking. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Notes
- Butter softens in about 30 minutes at room temperature; microwave at low power if needed.
- Creamy peanut butter is recommended, but crunchy works fine.
- Store cookies in an airtight container for up to 4 days or in a ziplock bag to maintain softness.
- This recipe yields 24 cookies with a soft, chewy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 253kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 276mg | 12% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 361IU | 7% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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