Rachel's Peanut Butter Cookies – a delicious recipe with unsalted butter, chunky peanut butter, brown sugar, sugar, egg, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 375F.
2
cream the butter, and peanut butter with an electric mixer until light and fluffy, about 1 minute.
3
Beat in the sugars until all the way combined.
4
Beat in the egg and vanilla.
5
Stir in the flour, baking powder, and the baking soda in a small bowl.
6
Add the dry ingredients to the peanut butter mixture and beat on low until just combined.
7
Shape the dough into 1-inch balls and put them on 2 large baking sheets (ungreased) leaving 2 inches between them.
8
Bake until the edges of cookies are set and just brown, about 10 minutes.
9
Remove the baking sheets from the oven.
10
Immediately press one chocolate kiss into the center of each cookie, let cool.
5682
kcal
Calories
320
g
Fat
630
g
Carbs
60
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 10 ingredients. The key ingredients include: 8 tablespoons unsalted butter, softened, ½ cup chunky peanut butter, ¾ cup firmly packed brown sugar, ¼ cup sugar, and more.
Yes, Rachel's 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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