The middle of these peanut butter cookies is wonderfully chewy and soft. They are simple to make and taste fantastic!
15 minutes for preparation
Cooking Time: 10 minutes
Extra Time: One Hour
1 hour 25 minutes in total
48 servings
Peanut Butter Cookie Storage Tips
After the peanut butter cookies have cooled fully, transfer them to a jar or airtight container. Keep refrigerated for a maximum of five days.
Are Peanut Butter Cookies Freezer Friendly?
Indeed! However, you might want to think about freezing the dough balls before baking for optimal results. Just take the balls out of the freezer and bake the peanut butter cookies as directed by the recipe when you’re ready to consume them.
- One cup of butter without salt
- One cup of crunchy peanut butter
- One cup of powdered sugar
- One cup of dense brown sugar
- Two big eggs
- 2 and a half cups all-purpose flour
- 1/2 tsp baking soda
- One tsp baking powder
- Half a teaspoon of salt
- In a large bowl, use an electric mixer to cream butter, peanut butter, white sugar, and brown sugar until smooth. cream in eggs.
- In a another bowl, sift together flour, baking powder, baking soda, and salt. Add to butter mixture and stir until dough is just mixed. To make cookie dough simpler to work with, refrigerate it for one hour
- Set the oven’s temperature to 375°F, or 190°C.
- Form dough into 1-inch balls and arrange on ungreased baking pans, 2 inches apart. Using a fork, flatten each ball into a crosshatch pattern.
- Bake for 7 to 10 minutes, or until the edges are golden, in a preheated oven. Let cool for a little while on the baking sheets, then transfer to a wire rack to finish cooling.
Nutritional information
7g of total fat
3g/15% Saturated Fat,
9%18 mg of cholesterol
101 mg of sodium,
or 6%15% of Total Carbohydrate
1g~2% of Dietary Fiber
Calcium: 15 mg;
Protein: 2 g
One milligram of iron
57 milligrams of potassium, or 3%1.0%