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Peanut Butter Cookies

Peanut Butter Cookies

Easy to make, these peanut butter cookies wouldn't be complete without their crosshatch pattern. Chef Evan Packer suggests using a higher-end peanut butter so that your cookies do not come out too sweet.

Ingredients

  • 3/4 Cups butter, soft
  • 3/4 Cups smooth peanut butter
  • 1/2 Cup light brown sugar
  • 1/2 Cup granulated sugar
  • 1 large egg
  • 1/2 Teaspoon vanilla extract
  • 2 Cups all-purpose flour
  • 3/4 Teaspoons baking soda
  • 3/4 Teaspoons Kosher salt

Servings12

Calories Per Serving336

Folate equivalent (total)77µg19%


Recipe Summary

  • 1 1/2 cups crunchy peanut butter
  • 1 cup packed light-brown sugar
  • 1/2 cup (1 stick) softened unsalted butter
  • 1 large egg
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 teaspoon baking powder

Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder set aside.

In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.

Pinch off dough by the tablespoon roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.

Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.


Recipe Summary

  • ½ cup peanut butter
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • ½ teaspoon vanilla
  • 1 ¼ cups all-purpose flour

In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines, dipping fork in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.


Recipe Summary

  • 1 1/2 cups crunchy peanut butter
  • 1 cup light brown sugar
  • 1 stick softened unsalted butter
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder

Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.

On low speed, mix in flour and baking powder until a dough forms.

Pinch off dough by the tablespoon roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.

Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.


Recipe Tips + FAQ

What kind of peanut butter (smooth/crunchy/natural / etc.)? Most recipes use creamy peanut butter because it is the most common peanut butter that people have at home. Natural peanut butter and crunchy peanut butter are other good options. It will just end up changing the texture of the cookie.

  • Other nut butters: using different nut butters is definitely an option! It may change the texture but this is especially great for people with allergies. Just be aware that you might need to add more flour.
  • Is salt needed? Salt is not needed, but if you would like to incorporate a ¼-½ teaspoon of salt it would only accent the delicious flavors in the dough. Most peanut butters have salt already mixed into them, so you may not need to use salt, unless you’re using natural peanut butter.
  • OR make your own peanut butter with this recipe with our homemade honey roasted peanut butter
  • Chocolate chips: totally feel free to add chocolate chips, white chocolate chips, dark chocolate chips, peanut butter chips, or even mini chocolate chips.
  • Chocolate peanut butter cookies: you could incorporate 2 tablespoons of cocoa powder to give the cookies a chocolate and pb taste.
  • Substitutes for egg? If you don’t have an egg for this recipe there are plenty of substitutions you can try. Try a combo of 2 tablespoons of water and 1 tablespoon of oil, half a mashed banana, or a ¼ cup of applesauce.


Recipe Summary

  • 8 tablespoons (1 stick) unsalted butter
  • 3/4 cup smooth peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • Dry-roasted, salted peanuts, for sprinkling (optional)

Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.

In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.

Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.

Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.


Recipe Summary

  • 1 cup creamy peanut butter
  • 1 large egg
  • 1 cup sugar, plus more for sprinkling
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract (optional)
  • 1/4 teaspoon coarse salt

Preheat oven to 350 degrees. Line a baking sheet with parchment paper set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together peanut butter, egg, sugar, baking soda, vanilla, if using, and salt until well combined.

Using a 1 3/4-inch scoop, scoop dough onto prepared baking sheet, spacing 2 inches apart. Using the tines of a fork, gently press down on each scoop in a crosshatch pattern. Sprinkle with sugar and transfer baking sheet to oven. Bake until slightly puffed, 11 to 12 minutes. Cookies will still be soft. Let cool for 5 minutes. Carefully transfer cookies to a wire rack and let cool completely.


Why You Will Love These Cookies

  • They’re incredibly easy to make
  • No dough chilling required
  • Super soft
  • Packed with peanut butter

I’m also sharing helpful tips on freezing your cookie dough, preparing the dough ahead of time, and so much more. If you love peanut butter, then this is one cookie recipe you’ll want to try!


Recipe Summary

  • ½ cup natural-style, reduced-fat creamy peanut butter
  • ½ cup packed brown sugar
  • 7 tablespoons unsalted butter, softened
  • ½ teaspoon vanilla extract
  • ¾ cup granulated sugar, divided
  • 1 large egg
  • 5 ⅔ ounces all-purpose flour (about 1 1/4 cups)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Place first 4 ingredients (through vanilla) and 1/2 cup granulated sugar in a bowl beat with a mixer at medium speed until well blended (about 5 minutes). Add egg, beating well.

Weigh or lightly spoon flour into dry measuring cups level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating well. Cover and refrigerate 15 minutes or until dough is firm.

Roll dough into 30 (1 1/4-inch) balls. Place 1/4 cup granulated sugar in a small bowl. Roll balls in sugar, and place 2 inches apart on an ungreased baking sheet. Flatten cookies in a crisscross pattern with a fork. Bake at 375° for 10 minutes or until edges just begin to brown. Cool on pan 2 minutes. Remove from pan cool completely on wire racks.


Peanut Butter Cookies Made With Natural Peanut Butter

My favorite Peanut Butter Cookie recipe made using natural peanut butter.

Natural Peanut Butter is the kind of peanut butter that only has 1 ingredient: peanuts. I’m sharing this recipe because I have found that I have to alter the recipe a little when using natural peanut butter vs. regular. Regular peanut butter found at the grocery store is not made with just 1 ingredient it actually has multiple ingredients like: oil, sugar, salt, etc. It still may be called natural peanut butter but it is not pure peanut butter made with 100% peanuts only so check the label.

I have been buying Whole Foods brand of natural peanut butter(amazon affiliate link), the 365 brand with the green lid, it only has 1 ingredient which is of course peanuts.

I have found that you either have to add oil to the peanut butter yourself, cut back on the amount of flour you are using or increase the amount of peanut butter. Below is a recipe that has worked for me when using natural peanut butter. If I use my normal peanut butter cookie recipe the dough turns out way too dry. Be sure to stir the peanut butter up really good before using it in the recipe. Also if you are not using salted butter add 1/4 teaspoon of salt to recipe.


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