Peanut Butter Cookies
Published Dec. 8, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/65 grams all-purpose flour
- ½teaspoon baking powder
- ¾teaspoon fine sea salt
- ½cup/113 grams unsalted butter, softened
- ½cup/108 grams granulated sugar
- ½packed cup/93 grams brown sugar
- 1cup/263 grams natural salted peanut butter (see Tip), at room temperature
- 1large egg
- 2teaspoons pure vanilla extract
- 1cup/165 grams peanut butter chips
- ½cup/74 grams lightly salted roasted peanuts (optional)
Nutritional analysis per serving (50 servings)
98 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 3 grams protein; 44 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Step 2
Whisk flour, baking powder and salt in a small bowl. In a large bowl, using a wooden spoon or spatula, smash and mix butter and both sugars together until smooth and creamy. Add peanut butter and stir until incorporated. Add egg and vanilla, and stir until well combined. Add flour all at once and fold gently until dry bits disappear, then fold in the peanut butter chips and peanuts, if using, until evenly dispersed.
- Step 3
Using a small cookie scoop or a measuring tablespoon, drop rounds of dough on a prepared sheet, spacing 1½ inches apart. Bake until just dry on top and set along the edges, 10 to 11 minutes. Do not overbake. Scoop and drop dough onto the second sheet while the first bakes, then slide into the oven when the first comes out.
- Step 4
Place the baking sheets on racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
- Look for peanut butter with only roasted peanuts and salt in the ingredient list, and be sure to stir well if the oil is separated. Chunky or creamy is a deeply held personal preference, so choose your favorite.
Private Notes
Comments
Thank you for giving us recipes that are hand-mixed!
"No mixer required" is not the same as "no mixer allowed" -- is it?
I notice that this recipe as well as the well Eric Kim one for M&M cookies both indicated "no mixer required" when most of us don't have the strength or time require to cream butter and sugar, especially brown sugar. Be reasonable!
This cookie doesn’t get enough love. I’ve made it many times. It’s the essence of peanut butter in a cookie. Use the peanut butter chips. Resist the (powerful, Reese’s -driven) impulse to use chocolate chips. That optional half cup of peanuts is not optional. The recipe says it makes 50. Odd. It makes two dozen average size cookies. Like the recipe says, don’t overbake, but you might need another minute or two .And no, sorry, you can’t crosshatch. I’m old and lacking a mighty arm, so I used my stand mixer.
While no mixer is "required" for this recipe, I've never yet found a baking recipe where I regretted creaming the butter and sugar with a mixer. I almost always use an electric or stand mixer until it's time to start adding flour. When the recipe starts using phrases like "fold gently," that's the point where you really have to start paying attention and working it by hand so you don't end up with tough cookies.
Can you substitute cookie butter for the peanut butter in this recipe?
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