Peanut Butter Cookies Recipe

1. ▢ 1 1/2 cup all-purpose flour 180g.
2. 1/2 cup butter unsalted, room temp 113g.
3. 1 cup peanut butter 250g.
4. 1/2 cup brown sugar 100g, lightly packed.
5. 1/2 cup sugar 100g.
6. 1 tsp vanilla extract 5mL.
7. 1 egg large, room temp.
8. 3/4 tsp baking powder 3g.

Peanut Butter Cookies

The hash mark may be one of the most prevalent symbols in modern life, but it’s been the “mark” of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It’s been in Betty’s back pocket for quite some time, and you can bet this recipe isn’t going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they’ve ever made—and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.

Prep: 25min

Total: 2h35min

Yield: 30

Serving Size: 1 Serving

Nutrition Facts: calories 110 , Carbohydrate 12 g, Cholesterol 5 mg, Fat 1 , Fiber 0 g, Protein 2 g, Saturated Fat 1 g, servingSize 1 Serving, Sodium 100 mg

Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup peanut butter
• 1/4 cup shortening
• 1/4 cup butter, softened
• 1 egg
• 1 1/4 cups Gold Medal™ all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instruction:

1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
2. Heat oven to 375°F.
3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

THE BEST PEANUT BUTTER COOKIE RECIPE

This is the BEST Peanut Butter Cookie Recipe you’ll ever make. It’s soft and chewy and full of peanut butter flavor. It’s a classic – and it’s my husband’s favorite cookie!

Prep: 20min

Total: 30min

Yield: 24

Serving Size: 1 cookie

Nutrition Facts: servingSize 1 cookie, calories 152 kcal, Carbohydrate 17 g, Protein 3 g, Fat 8 g, Saturated Fat 3 g, Cholesterol 17 mg, Sodium 122 mg, Sugar 9 g

Ingredients:

• ½ cup (113g) unsalted butter, softened
• ¾ cup (200g) creamy peanut butter
• ¾ cup (150g) light brown sugar, packed
• ¼ cup (50g) granulated sugar
• 1 teaspoon (5ml) vanilla extract
• 1 large egg
• 1 tablespoon (15ml) milk
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ¾ cup (217g) all-purpose flour

Instruction:

1. Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
2. Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
3. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
4. Scoop 2 tablespoon balls of dough and place 2-inches apart on prepared cookie sheets. Using a fork, create a criss cross pattern on the cookies to flatten slightly. (Tip: if the dough starts sticking to the fork, dip it in a bit of granulated sugar.)
5. Bake for 10-15 minutes, or until the edges are just golden brown and the tops are no longer glossy. Cool on cookie sheets at least 10 minutes before removing.

Easy Delicious Peanut Butter Cookies

FAQ

What are the basic ingredients for peanut butter cookies?

Why are my 3 ingredient peanut butter cookies falling apart?

What is the best peanut butter for cookies?