|Nutritional Guidelines (per serving)|
|Servings: 4 dozen (48 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|*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.|
These classic peanut butter cookies are always a hit! The cookies are made with butter, brown sugar, and smooth or chunky peanut butter.
You might also like to try this recipe for peanut butter refrigerated cookies.
- 2 cups all-purpose flour (9 ounces)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter (room temperature)
- 3/4 cup peanut butter (chunky or smooth)
- 3/4 cup sugar
- 3/4 cup light brown sugar (firmly packed)
- 2 large eggs
- 1 teaspoon vanilla
Gather the ingredients.
In a bowl, stir together flour, baking soda, baking powder, and salt.
Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture.
Wrap dough in plastic wrap and refrigerate until chilled, or about 2 to 4 hours.
Take tablespoonfuls of dough and roll into balls with hands. Place about 3 inches apart on greased baking sheets. Using a dinner fork dipped in flour, lightly press cookies, flattening and forming a criss-cross pattern on each cookie.
Bake at 375 F until golden brown, or about 10 to 12 minutes.
Cool on baking sheets for a minute then transfer to a rack to cool completely.
- Fold in about 1/2 cup of chopped peanuts to the batter just before baking.