[cookie 063] peanut butter cookies


- 1 1/4 cups all-purpose flour, plus more for flattening cookies
- 3/4 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1/2 granulated sugar
- 1/2 cup packed dark-brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup smooth peanut butter
- 1/2 cup salted peanuts


Step 1

Preheat oven to 350. Sift flour and baking soda into a bowl.

Step 2

Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy; about 3 minutes.

Step 3

Add egg; mix until well combined. Mix in vanilla and then peanut butter.

Step 4

Reduce speed to low. Add flour mixture; mix until just combined. Stir in peanuts.

Step 5

Drop batter by heaping tablespoons onto baking sheets lines with parchment paper, spacing 1 1/2 inches apart.

Step 6

Dip the bottom of a galss in flour, tapping off excess and use it to flatten balls slightly. Firmly press fork tines into each dough ball to make a cross-hatch pattern.

Step 7

Bake cookies, rotating sheets halfway through, until centers are firm and edges are lightly browned, about 25 minutes. transfer cookies on parchment to a wire rack to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.


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