Search
by Ingredient
Excellent Peanut Butter Cookies

Excellent Peanut Butter Cookies

StarStarStarStarHalf star

Submitted by ellagills

Peanut butter cookies use crunchy peanut butter, both white and brown sugars, and the classic fork-pressed crisscross top for soft centers and crisp golden edges. A big-batch family-favorite cookie.

YIELD

48 servings

PREP

10 min

COOK

12 min

READY

22 min

Peanut butter cookies are the cookie that most home bakers learned first, and this version sticks close to the formula that made them famous. The mix of granulated and brown sugar is what does most of the work. White sugar gives the edges their crispness, brown sugar brings moisture and that warm molasses depth.

Using crunchy peanut butter instead of smooth gives every cookie a little textural surprise without overpowering the buttery base. The roll in granulated sugar before baking creates a sparkling, slightly crackled exterior, and the fork-press isn’t just decoration. It flattens the dough so the cookie bakes evenly, since this dough doesn’t spread much on its own.

The 350F (175C) bake hits the sweet spot. Hotter and the edges burn before the centers set; cooler and you end up with pale, doughy cookies. Pull them at 10 minutes if you want chewy, 12 if you want a crisper bite.

Pro Tips

  • Don’t skip the fork crisscross. Without it the dough balls stay rounded and bake unevenly.
  • Let the cookies cool on the baking sheet for 2 minutes before moving. They’re fragile straight from the oven.
  • Chill the dough 20 minutes if your kitchen is warm. Cold dough holds its shape and gives you taller, less spread cookies.

Variations

  • Press a chocolate kiss into the center of each cookie right after baking for a peanut butter blossom.
  • Stir in 1 cup of chocolate chips or chopped Reese’s pieces with the dry ingredients.
  • Use natural peanut butter (the kind you stir) for a deeper roasted-peanut flavor.

Ingredients

1 ½ 355
CUPS ML BUTTER
softened
1 ½ 355
CUPS ML PEANUT BUTTER
crunchy
1 ½ 355
CUPS ML SUGAR
1 ½ 355
CUPS ML BROWN SUGAR *
3 3
LARGE LARGE EGGS
large
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
3 ¾ 887
CUPS ML ALL-PURPOSE FLOUR
sifted
2 ¼ 11
TEASPOONS ML BAKING SODA
¾ 3.8
TEASPOON ML SALT

Directions

Thoroughly cream first 6 ingredients.

Sift together flour, soda and salt.

Add to creamed ingredients.

Shape dough into 1 inch balls.

Roll in granulated sugar.

Place 2 inchs apart on ungreased cookie sheet.

Use a fork to criss-cross tops.

Bake at 350 degrees, 10 to 12 min.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 1953 57% from fat
 % Daily Value *
Total Fat 123g 189%
Saturated Fat 55g 275%
Trans Fat 0g
Cholesterol 342mg 114%
Sodium 1739mg 72%
Total Carbohydrate 61g 61%
Dietary Fiber 9g 36%
Sugars g
Protein 84g
Vitamin A 46% Vitamin C 0%
Calcium 10% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe