Sweet & Morning · American
Peanut Butter Cookies
Cook Now343kcal7.6g protein19.1g fat38.1g carbs~$0.41/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
VegetarianPescatarianNo porkNo alcohol · check
Contains: gluten, dairy, egg, peanut
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 |
| ½ cup | peanuts (chopped, folded in — the double-peanut faction)optional |
Method
- mix4 minpeanut butter + butter + sugars creamed, then egg + vanillacreamed 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 minflour + soda + salt, just combinedthe dry side in with minimal strokes — a stiff dough is correct and is the reason the fork exists
- prep8 minballs rolled in sugar, crosshatched with a forkwalnut-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 min350°F, until the edges set and the tops look UNDERdonepulled 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