Peanut Butter Cookies

Name: Peanut Butter Cookies
Total time: 45 min
Yield: 12
Ingredients: 1 cup peanut butter (commercial creamy); ½ cup butter (room temperature); ¾ cup brown sugar; ½ cup sugar (divided: dough and rolling); 1 unit egg; 1 tsp vanilla extract; 1 ½ cup flour; 1 tsp baking soda; ½ tsp salt

Dessert · American

9 ingredients · 45 minutes · 12 servings

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Variations

Double Peanut CookiesAn ingredient branch from the authored reference, with its selected additions included in the quantities and method.View recipe →

343kcal7.6g protein19.1g fat38.1g carbs~$0.41/ serving*

Contains gluten, dairy, egg, peanut

Restrictions

Containsgluten · dairy · egg · peanutIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 cup	peanut butter (commercial creamy)
½ cup	butter (room temperature)
¾ cup	brown sugar
½ cup	sugar (divided: dough and rolling)
1 unit	egg
1 tsp	vanilla extract
1 ½ cup	flour
1 tsp	baking soda
½ tsp	salt

Optional

Not counted above. The dish works without them.

½ cup

peanuts (chopped, folded in — the double-peanut faction)

Steps

Mix4 min
peanut butter + butter + sugars creamed, then egg + vanilla
creamed until fluffy — peanut butter behaves as a second fat here, which is why this dough uses less butter than the chocolate-chip entry and still bakes rich
Fold2 min
flour + soda + salt, just combined
- flour
- baking soda
the dry side in with minimal strokes — a stiff dough is correct and is the reason the fork exists
Prep8 min
balls rolled in sugar, crosshatched with a fork
walnut-size balls rolled through the reserved sugar, set on parchment, and pressed twice with fork tines in a crosshatch — the press is load-bearing: this dough will not spread on its own, and an unpressed ball bakes into a raw-centered dome; the pattern is just the fingerprint the function leaves
Bake11 min
350°F, until the edges set and the tops look UNDERdone
pulled when the centers still look soft — peanut butter cookies overbake into sand faster than any cookie in the catalog, and the carryover on the hot sheet finishes them; ten minutes on the pan before the rack is part of the bake, not a wait