|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 classic ridges.
For soft and chewy cookies, take them out when they begin to brown around the edges. Dip them in melted chocolate!
- 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 flour, 5 3/4 ounces
- 1/4 teaspoon salt
- about 2 tablespoons of flour or granulated sugar for dipping and pressing
Heat the oven to 375 F.
Grease baking sheets lightly or line with parchment paper.
Cream the granulated and brown sugars with the butter and peanut butter until 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 or granulated sugar before pressing each cookie.
Bake in the preheated oven for about 8 to 10 minutes, or until they begin to brown around the edges.
Makes about 2 1/2 to 3 dozen peanut butter cookies.
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.