|Nutritional Guidelines (per serving)|
|Servings: 2 1/2 dozen (serves 7)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Peanut butter cookies have long been a family favorite cookie. This recipe produces classic chewy and delicious peanut butter cookie. The cookies are pressed with a fork to make the traditional criss-cross ridges.
For soft and chewy cookies, take them out as soon as you notice they are light brown around the edges. Try dipping them in melted chocolate or almond bark for extra flavor and an attractive presentation!
- 1 stick (1/2 cup) butter or margarine, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup peanut butter
- 1 large egg
- 1 teaspoon baking soda
- 1 1/4 cups/5 3/4 ounces all-purpose flour (plus about 2 tablespoons for dipping and pressing)
- 1/4 teaspoon salt
- 2 tablespoons of flour or granulated sugar for dipping and pressing
Preheat the oven to 375 F.
Grease baking sheets lightly or line them with parchment paper.
In a mixing bowl with an electric mixer, beat the granulated and brown sugars with the butter and peanut butter for about 2 to 3 minutes, or until the mixture is light and fluffy.
Beat in the egg and then stir in remaining ingredients.
Shape the dough into 1-inch balls and place on the prepared baking sheets.
Press the dough balls down with a fork dipped in flour to make ridges down the center. Dip fork tines in flour before pressing the ridges into each cookie. Alternatively, dip the tines of the fork in fine granulated sugar.
Bake the cookies in the preheated oven for about 8 to 10 minutes, or until they begin to brown around the edges.
- Chilling cookies before baking offers some flavor and texture advantages. The fat becomes more solid, so the cookies will spread less. Chill cookie dough for 1 to 2 hours, or overnight, if desired.
- The oven rack should be placed in the center of the oven for best results. If you have to bake two batches at a time, use the middle rack and top rack, and switch the position of the baking sheets halfway through the baking time.
- Use chunky peanut butter in the cookies or fold in about 1/2 cup of chopped peanuts to the batter just before baking.
- Peanut Butter Thumbprint Cookies: Roll the cookie dough balls in sugar and place on parchment paper-lined baking sheet. With your thumb, press an indentation in each cookie. Bake as directed in the recipe. When the cookies have cooled, fill the indentation with about a scant 1/2 teaspoon of jam or preserves.
- Dipping Chocolate: In a microwavable bowl or cup, combine 3/4 cup of semisweet chocolate chips with 1 1/2 teaspoons of vegetable shortening. Microwave on high power for about 1 to 1 1/2 minutes, or until melted, stirring every 20 to 30 seconds. Dip cooled cookies in the melted chocolate and set them on wax paper until firm.
- You can also make a keto version.