American · Dessert
Peanut Butter Cookies
Classic American peanut butter cookies with the signature fork-criss-cross top, made with a double hit of peanut butter and brown sugar for a deeply nutty, caramel-edged chew.
$0
12 minsPrep
11 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
251Calories
6.4gProtein
14.4gFat
25.8gCarbs
15.5gSugar
1.4gFiber
446mgSodium
37mgChol
4.6gSat Fat
147mgPotassium
21mgCalcium
1.1mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
English Bitter
local
Cold Milk
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment.
2
In a bowl, beat the peanut butter and softened butter together with a hand mixer until smooth and creamy, about 1 minute.
3
Add the brown sugar and white sugar and beat until light and fluffy, about 2 minutes.
4
Beat in the egg and vanilla extract until fully combined.
5
Sift the flour, baking soda and salt over the wet mixture and fold in gently just until no streaks of flour remain.
6
Divide the dough into 2 equal balls (about 22g each) and place them well apart on the lined baking sheet.
7
Press each ball down gently with a fork in a criss-cross pattern to flatten slightly, then scatter the chopped peanuts over the tops.
8
Bake for 10-11 minutes until the edges are just turning golden but the centres still look slightly soft.
9
Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Peanut Butter, creamy, at room temperature
- 12g12g Butter, softened
- 14g14g Brown Sugar
- 14g14g Sugar White
- 13g13g Egg, beaten, half of one egg reserved for another use
- 2g2g Vanilla Extract
- 22g22g All Purpose Flour
- 1g1g Baking Soda
- 1g1g Salt
- 5g5g Peanut, roughly chopped, for topping
