Peanut Butter Cookies Recipe
User Reviews
5.0
18 reviews
Excellent
Peanut Butter Cookies Recipe
Report
This classic Peanut Butter Cookies Recipe makes the perfect pick-me-up, after school snack, or all around sweet treat. This old fashioned recipe is the one to bake, right down to the criss-cross pattern made with a fork.
Share:
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 creamy peanut butter (see note 2)
- 2 teaspoons vanilla extract
- 2 large eggs
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: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
- Peanut butter: The recipe calls for creamy, but crunchy is fine too. I like making the cookies with store-bought peanut butter better than homemade peanut butter.
- Yield: This recipe makes 24 soft and chewy Peanut Butter Cookies.
- Storage: These cookies last about 4 days in an airtight container or cookie jar. Like soft cookies? Store them in a ziplock bag.
Nutrition Information
Show Details
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
(3%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
361IU
(7%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
Chocolate Peanut Butter Cake (with Caramel Peanut Butter Nougat Filling and Chocolate French Buttercream Frosting)
European, American, Canadian
4.7
(9 reviews)
Vegan No-Bake Chocolate Peanut Butter Balls With Rice Krispies (Peanut Butter Bon Bons)
American
5.0
(204 reviews)
