Peanut Butter Cookies

Krystal McDow


Got this from another website.

pinch tips: How to Melt and Soften Butter




20 Min


10 Min




3/4 c
unsalted butter, room temperature
1/2 c
light brown sugar
1/2 c
granulated sugar
1 large
1 tsp
pure vanilla extract
3/4 c
peanut butter (smooth or chunky)
2 c
all purpose flour
1/2 tsp
baking soda
1/4 tsp
1/2 c
chopped peanuts or chocolate chips (optional)

Directions Step-By-Step

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm).
Roll the batter into 1 inch (2.5 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.
Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American