Peanut Butter Cookies Recipe


Nutrition

Cal/Serving: 346
Daily Value: 17%
Servings: 12

Kidney-Friendly, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat20g31%
Saturated9g46%
Trans0g0%
Carbs36g12%
Fiber2g6%
Sugars19g0%
Protein7g14%
Cholesterol46mg15%
Sodium237mg10%
Calcium24mg2%
Magnesium31mg8%
Potassium149mg4%
Iron1mg8%
Zinc1mg5%
Phosphorus92mg13%
Vitamin A377IU8%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg8%
Niacin (B3)3mg17%
Vitamin B60mg5%
Folic Acid (B9)53µg13%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E2mg9%
Vitamin K1µg1%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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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. 

4.166665
Ratings12

INGREDIENTS

  • 3/4 cup butter, soft
  • 3/4 cup smooth peanut butter
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon Kosher salt

DIRECTIONS

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. 

Recipe Details

Servings: 12

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