Peanut Butter Cookies – a delicious recipe with flour, baking soda, unsalted butter, granulated sugar, brown sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Sift flour and baking soda into a bowl.
3
Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.
4
Add egg; mix until well combined.
5
Mix in vanilla and then peanut butter.
6
Reduce speed to low.
7
Add flour mixture; mix until just combined.
8
Stir in peanuts.
9
Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing 1 1/2 inches apart.
10
Dip the bottom of a glass in flour, tapping off excess, and use it to flatten balls slightly.
11
Firmly press fork tines into each dough ball to make a cross-hatch pattern.
12
Bake cookies, rotating sheets halfway through, until centers are firm and edges are lightly browned, about 25 minutes.
13
Transfer cookies on parchment to a wire rack to cool completely.
14
Cookies can be stored in airtight containers at room temperature up to 3 days.
1238
kcal
Calories
88
g
Fat
96
g
Carbs
27
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 1/4 cups all-purpose flour, plus more for flattening cookies, 3/4 teaspoon baking soda, 1 cup (2 sticks) unsalted butter, room temperature, 1/2 cup granulated 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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