Peanut Butter Cookies
Classic peanut butter cookies are the perfect cookie. Crunchy on the outside, chewy inside, with plenty of that peanutty flavor we all crave, this one bowl recipe is easy and flawless!
Servings: 2 dozen+ cookies
Video
Ingredients
- 2/3 cup creamy peanut butter (I like Jiff)
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup shortening (I use Crisco butter flavored shortening)
- 1 large egg
- 1 tsp vanilla extract
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt Note: leave this out if you use salted butter.
- 1 1/4 cup all purpose flour (use the fluff, scoop and level method for accuracy)
Instructions
- Beat the peanut butter, sugars, butter, shortening, egg, and vanilla together in a large mixing bowl. Blend until smooth.
- Stir in the baking powder, baking soda, and salt. Then fold in the flour. Mix just until no dry flour remains. Note: I stir the leaveners and salt in first to ensure they get evenly distributed. No one wants to bite into a lump of baking soda!
- At this point I chill the dough for about 30 minutes. I do this because it helps the cookies hold their shape a little better when they bake. I find it's a convenient opportunity to clean up before moving on. I like to keep the dough chilled between batches, too.
- Preheat oven to 350F
- Scoop out the dough, I use my standard cookie scoop which is 1 and 11/16 wide, and holds a scant 2 tablespoons of dough. I do not mound the dough in my scoop, I scrape it against the bowl to flatten the top.
- Roll the dough in your palms to form round balls and roll them generously in granulated sugar. Place on a lined cookie sheet, 2 inches apart, because they will spread.
- Take the tines of a fork, dipped in sugar, and make the cross-hatch markes by pressing down gently on each ball, first in one direction, then in the opposite. Note: the sugar will help keep the fork from sticking.
- Bake the cookies for 10 minutes. They will be very soft when they come from the oven, but will firm up as they cool. I let them cool for 5 or 10 minutes before transferring them to a rack. Note: if your cookies are bigger than mine, they will take a little longer to bake.
Nutrition
Serving: 1 cookie · Calories: 128 kcal · Carbohydrates: 14 g · Protein: 3 g · Fat: 7 g · Saturated Fat: 2 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 12 mg · Sodium: 89 mg · Potassium: 66 mg · Fiber: 1 g · Sugar: 9 g · Vitamin A: 65 IU · Calcium: 12 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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