Peanut Butter Cookies

Peanut Butter Cookies
Staff Writer

Kiley Burke

Easy to make, these peanut butter cookies wouldn't be complete without their crosshatch pattern. Chef Evan Packer suggests using a higher-end peanut butter so that your cookies do not come out too sweet. 


Preheat the oven to 350 degrees. 

In the bowl of a stand mixer with a paddle attachment, combine the butter, brown sugar, and granulated sugar and mix until just combined. Do not overmix so that the butter begins to melt. Add the peanut butter, vanilla, and egg and mix until just combined. Fold in the dry ingredients and mix until just combined. On a baking sheet, portion the dough into 2-ounce balls spaced evenly apart and use a fork to press the crosshatch pattern into each ball. Bake until golden brown along the edge, about 10-13 minutes. Allow to cool before removing from sheet tray. 


Calories per serving:

348 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Vegetarian, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 20g 31%
  • Carbs 37g 12%
  • Saturated 9g 46%
  • Fiber 1g 5%
  • Trans 0g
  • Sugars 19g
  • Monounsaturated 7g
  • Polyunsaturated 3g
  • Protein 6g 13%
  • Cholesterol 46mg 15%
  • Sodium 237mg 10%
  • Calcium 25mg 2%
  • Magnesium 33mg 8%
  • Potassium 134mg 4%
  • Iron 1mg 8%
  • Zinc 1mg 4%
  • Phosphorus 89mg 13%
  • Vitamin A 104µg 12%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 3mg 17%
  • Vitamin B6 0mg 5%
  • Folic Acid (B9) 55µg 14%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 1µg 1%
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