Peanut Butter Cookies

Enjoy these classic peanut butter cookies that can be made ready in 50 minutes.

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8 reviews.
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  • prep time 50 min
  • total time 50 min
  • ingredients 10
  • servings 48
 

Ingredients

1/2
cup granulated sugar
1/2
cup packed brown sugar
1/2
cup butter or margarine, softened
1/2
cup peanut butter
1
teaspoon vanilla
1
egg
1 1/4
cups all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
4
teaspoons sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar and butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in peanut butter, vanilla and egg until well blended. On low speed, beat in flour, baking soda and salt until well combined, scraping bowl occasionally.
  • 2 Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With fork dipped in 4 teaspoons sugar, flatten balls in crisscross pattern.
  • 3 Bake 6 to 9 minutes or until set and golden brown. Immediately remove from cookie sheets.
  • 1 Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar and butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in peanut butter, vanilla and egg until well blended. On low speed, beat in flour, baking soda and salt until well combined, scraping bowl occasionally.
  • 2 Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With fork dipped in 4 teaspoons sugar, flatten balls in crisscross pattern.
  • 3 Bake 6 to 9 minutes or until set and golden brown. Immediately remove from cookie sheets.

EXPERT TIPS

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Expert Tips

Chocolate-Chip-Peanut Butter Cookies: Stir 1 cup semisweet chocolate chips (6 oz) into dough. 4 1/2 dozen cookies Nutty Peanut Butter Cookies: Stir 1 cup chopped peanuts into dough. 4 1/2 dozen cookies Peanut Blossoms: Increase 4 teaspoons sugar to 1/4 cup. Roll balls in sugar; place 1 inch apart on ungreased cookie sheets. Bake as directed in recipe. Immediately top each cookie with 1 milk chocolate candy drop or piece, pressing down firmly so cookie cracks around edge; remove from cookie sheets. 3 1/2 dozen cookies

Peanut Butter and Jelly Thumbprints: Increase 4 teaspoons sugar to 1/4 cup. Roll balls in sugar; place 1 inch apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make deep indentation in center of each cookie. Bake as directed in recipe. Remove from cookie sheets; cool completely. Spoon 1/2 teaspoon jelly, jam or preserves into center of each cookie. 4 dozen cookies

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
70
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
80mg
80%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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