Peanut Butter Cookies Recipe
Easy to make,
classic peanut butter cookie recipe, made with flour, sugar, butter, egg,
and peanut butter.
You can use either smooth or crunchy peanut butter
for this recipe. Smooth peanut butter will give you a smoother consistency.
Crunchy will give you some bits of peanuts throughout the cookie.
can chill the dough for less time than the 3 hours the recipe calls for, but
it does help the cookies to keep their shape if the dough is completely
chilled, which it should be by the 3 hour mark.
1/2 cup packed brown sugar
1/2 cup butter (1 stick, 4
ounces), room temperature
1/2 cup peanut butter
1 1/4 cup all
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Beat the butter until creamy, 2 minutes.
Add the sugars, beat for 2 more minutes. Mix in the peanut butter and the
egg. Vigorously whisk together the dry ingredients— the flour, baking soda,
baking powder and salt—in a separate bowl. Stir the dry ingredients into the
sugar butter mixture. Wrap dough in plastic and refrigerate at least 3
hours. Preheat oven to 375°F (190°C). Shape the dough into 1 1/4 inch balls.
Place the balls of dough about 3 inches apart on ungreased cookie sheet.
Flatten in crisscross pattern with a fork. Bake until light brown, about 9
to 10 minutes. Remove the cookies from the oven and let cool in their baking
sheets for a minute. After a minute, transfer the cookies to a rack to cool
For chewier cookies, bake at 300°F (150°C) for 15 minutes.
Makes about 2 dozen cookies
Anna in Sweden