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Peanut Butter Cookies
Prep Time: 20 minutes
Cook and Cooling Time: 14 minutes
Total Time: 34 minutes
Servings: 24 cookies
1-1/3 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3/4 cup creamy peanut butter
1 large egg
1-1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F.
Line two cookie sheets with parchment paper.
In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment or in a separate bowl using a handheld mixer, cream together butter, granulated sugar, and brown sugar until combined.
Mix in peanut butter, then mix in egg and vanilla. Set mixer on low speed and slowly add in flour mixture and mix just until combined.
Scoop 2 tablespoons of dough and shape into balls. Place balls 2-inches apart on prepared cookie sheet.
Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (to create that criss cross pattern—see photo).
Bake cookies in preheated oven, one sheet at a time, for about 9 minutes (cookies will appear pale and slightly under-baked, they'll continue to cook slightly as they cool).
Let cool on baking sheet for 5 minutes, and then transfer to a wire rack to cool completely. Store cookies and an airtight container.
Enjoy within 2 days of baking for best results.
Only use real butter — no margarine, no imitation butters.
Peanut Butter Cookies
Amount Per Serving
Calories from Fat 63
% Daily Value*
Fat 7g 11%
Saturated Fat 3g 19%
Cholesterol 17mg 6%
Sodium 104mg 5%
Potassium 77mg 2%
Carbohydrates 16g 5%
Sugar 9g 10%
Protein 3g 6%
Vitamin A 130IU 3%
Calcium 15mg 2%
Iron 0.6mg 3%
* Percent Daily Values are based on a 2000 calorie diet.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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