Peanut Butter Cookies – a delicious recipe with butter, peanut butter, sugar, light brown sugar, egg, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 350u00b0 F. In the bowl of a standing mixer fitted with the paddle attachment, or using a hand blender, cream together the butter and peanut butter. Beat in the two sugars until light, about 3 minutes.
2
Beat in the egg and vanilla, scraping down the sides of the bowl once to make sure they're evenly incorporated. Add the salt, baking soda and flour and beat just until combined.
3
Give the dough one last fold with a spatula. You can chill the dough and then roll it into balls (about 3/4-inch in diameter), or arrange heaping teaspoonfuls of the soft dough directly on parchment-lined baking sheets, spaced 2 inches apart. Use the back of a fork dipped in flour to gently flatten each cookie and make a crosshatch pattern
4
Bake the cookies for about 10 minutes, until lightly golden and just firm around the edges. Let them cool on the baking sheets for a few minutes, then transfer to a baking rack to cool completely. These will keep in an airtight container for several days, but they are best while fresh!
728
kcal
Calories
41
g
Fat
81
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup softened unsalted butter, 1/2 cup creamy peanut butter (not the unsweetened kind), 1/2 cup sugar, 1/2 cup light brown sugar, and more.
Yes, Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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