American · Dessert
Peanut Butter Cookies
Chewy American peanut butter cookies baked with a classic fork-crosshatch top, relying on creamy peanut butter and brown sugar for deep caramel flavor and a tender, slightly crumbly bite.
$2
10 minsPrep
11 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
478Calories
10.9gProtein
23.8gFat
58.4gCarbs
40.6gSugar
2.1gFiber
398mgSodium
110mgChol
10.9gSat Fat
280mgPotassium
45mgCalcium
1.8mgIron
0.2mcgVitamin B12
0mgVitamin C
vegetarian
sweet-spot
Instructions
1
Prep
Preheat oven to 350F and line a small baking sheet with parchment paper.
2
Cream
In a small bowl, cream softened butter, peanut butter, brown sugar, and granulated sugar together with a fork until smooth and lightened, about 1 minute.
3
Mix
Beat in egg and vanilla extract until glossy, then fold in flour, baking soda, and salt until no dry streaks remain.
4
Chill
Cover the bowl and refrigerate the dough for 15 minutes until firm enough to hold its shape.
5
Form
Roll dough into 2 equal balls, roll each in granulated sugar, place on baking sheet.
6
Crosshatch
Press a fork crosshatch pattern into each ball.
7
Bake
Bake at 350F for 10–11 minutes until edges are set and lightly golden but centers still look slightly underdone.
8
Cool
Let cookies cool on baking sheet 5 minutes until firm, then transfer to a wire rack. Keep in an airtight container at room temperature for up to 4 days.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 tbsp64g creamy peanut butter
- 4 tbsp56g unsalted butter, softened
- 6 tbsp76g packed brown sugar
- 2 tbsp24g granulated sugar
- 6 tbsp46g all-purpose flour
- 11 small egg, beaten (12g)
- 1/4 tsp1/4 tsp baking soda
- a pinch of salt
- 1/2 tsp1/2 tsp vanilla extract
- 2 tsp10g granulated sugar, for rolling
