Peanut Butter Cookies

Kiley Burke


  • 3/4 Cups  butter, soft
  • 3/4 Cups  smooth peanut butter
  • 1/2 Cup  light brown sugar
  • 1/2 Cup  granulated sugar
  • large egg
  • 1/2 Teaspoon  vanilla extract
  • 2 Cups  all-purpose flour
  • 3/4 Teaspoons  baking soda
  • 3/4 Teaspoons  Kosher salt

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, Alcohol Free

Daily value:



  • Fat 245g 376%
  • Carbs 443g 148%
  • Saturated 109g 547%
  • Fiber 16g 66%
  • Trans 6g
  • Sugars 228g
  • Monounsaturated 88g
  • Polyunsaturated 31g
  • Protein 77g 153%
  • Cholesterol 552mg 184%
  • Sodium 2,848mg 119%
  • Calcium 295mg 29%
  • Magnesium 400mg 100%
  • Potassium 1,609mg 46%
  • Iron 17mg 93%
  • Zinc 7mg 50%
  • Phosphorus 1,063mg 152%
  • Vitamin A 1,245µg 138%
  • Thiamin (B1) 2mg 152%
  • Riboflavin (B2) 2mg 113%
  • Niacin (B3) 40mg 202%
  • Vitamin B6 1mg 55%
  • Folic Acid (B9) 656µg 164%
  • Vitamin B12 1µg 12%
  • Vitamin D 4µg 1%
  • Vitamin E 23mg 113%
  • Vitamin K 13µg 17%
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