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This article was co-authored by Craig Watson. Craig Watson is a Baker, Entrepreneur, and the Founder of Baked Cravings, a nut-free bakery in New York City. With eight years of experience, he specializes in creating high-quality baked goods in a nut-free facility. Baked Cravings has received The Best of Manhattan Award. Craig holds a Bachelor's Degree in Accounting from New Jersey City University and a Master of Business Administration in Marketing from Wilmington University.
There are 8 references cited in this article, which can be found at the bottom of the page.
This article has been viewed 217,803 times.
Peanut butter cookies are always a classic hit to enjoy with your family and friends. These peanut butter cookies are quick, simple, and fun to make, which means that you will be enjoying them in no time! Combine the ingredients for the cookies first, before rolling the dough into balls. Bake the balls of dough in the oven, before taking the cookies out and letting them cool. They won’t last long, so you will need to make another batch soon!
Ingredients
- 1 ¼ cups (250 g) of white granulated sugar, divided
- ½ cup (113 g) of butter, at room temperature
- 1 egg
- 1 cup (250 g) of smooth peanut butter
- 1 tsp (5 mL) of vanilla extract
- ½ tsp (2.8 g) of salt
- ½ tsp (3.5 g) of baking soda
- 1 ½ cups (192 g) of all-purpose flour
Makes 24 servings.
Steps
Part 1
Part 1 of 3:
Mixing the Dough
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1Preheat the oven to 375 °F (191 °C) on a regular bake setting. Turn the oven on and set it to the required temperature. Let the oven preheat for 15 minutes, or until the oven signals that it has reached the set temperature.[1]
- If you are using a fan-forced oven setting, reduce the temperature down to 307 °F (153 °C).
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The media could not be loaded, either because the server or network failed or because the format is not supported.2Line 2 oven trays with parchment paper. Cut 2 sheets of parchment paper to the required size to fit the trays. Make sure that the entire surface where the cookies will go on the tray is lined.[2]- You can also use foil, non-stick cooking spray, or a non-stick baking mat to line the oven trays.[3]
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The media could not be loaded, either because the server or network failed or because the format is not supported.3Cream 1 cup (200 g) of white granulated sugar and ½ cup (113 g) of room temperature butter together. Use either a hand mixer or a stand mixer to combine the white granulated sugar and butter in a large mixing bowl. The mixture will be done when it looks pale, smooth, and creamy.[4]- Set the mixer on a medium speed.
- Leave the butter out for 30 minutes first so that it can reach room temperature.[5]
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The media could not be loaded, either because the server or network failed or because the format is not supported.4Beat 1 egg into the butter and sugar mixture. Use a hand mixer or a stand mixer to beat the egg into the butter and sugar until it is combined. This should only take around 20 seconds.[6]- Use a low setting when beating the egg.
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The media could not be loaded, either because the server or network failed or because the format is not supported.5Mix in 1 cup (250 g) of smooth peanut butter and 1 tsp (5 mL) of vanilla extract. Add the smooth peanut butter and vanilla extract to the large mixing bowl. Turn the hand or stand mixer back on to a medium setting to thoroughly combine the ingredients.[7] -
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The media could not be loaded, either because the server or network failed or because the format is not supported.6Add the salt, baking soda, and all-purpose flour to the bowl. Use a medium setting to mix in ½ tsp (2.8 g) of salt, ½ tsp (3.5 g) of baking soda, and 1 ½ cups (192 g) of all-purpose flour to the other ingredients. Continue using the mixer until all of the ingredients are well combined.[8]- If the flour has been stored in a tightly compressed bag, use a sieve first to aerate it. However if the flour has been stored in an airtight container, give it a quick stir with a wooden spoon, and it will be ready to use without a sieve.[9]
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Part 2
Part 2 of 3:
Rolling the Dough
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The media could not be loaded, either because the server or network failed or because the format is not supported.1Roll the dough into 1 in (2.5 cm) balls. Pick up a small handful of cookie dough. Roll the dough into a round ball in your palm.[10]- You can use a cookie dough scooper instead if you don’t want to use your hands.
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The media could not be loaded, either because the server or network failed or because the format is not supported.2Roll the cookie dough balls in ¼ cup (50 g) of white granulated sugar. Place the remaining sugar into a small bowl. Dip each ball of cookie dough into the sugar, and coat the outside of each ball thoroughly.[11] -
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The media could not be loaded, either because the server or network failed or because the format is not supported.3Place the cookie dough balls on the oven trays. Place 12 cookie dough balls on each baking tray. Leave as much room between each cookie dough ball on the tray as possible.[12]- Leaving room between each cookie dough ball means that each cookie can spread out slightly as it cooks, and that the cookies won't join together. Approximately 2 in (5.1 cm) is enough.[13]
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The media could not be loaded, either because the server or network failed or because the format is not supported.4Flatten each cookie dough ball with a fork. Place the flat bottom of the tines of a fork on top of each cookie dough ball and press down lightly to form a flatter surface. Don't press down too hard, as just enough to lightly mark the dough will do.[14]- You can also press the fork into each cookie dough ball twice from both directions, to create a criss-cross shape.[15]
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Part 3
Part 3 of 3:
Baking and Storing the Cookies
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1Bake the cookies in the oven for 12-15 minutes. Place the oven trays into the oven. Set a timer for 12-15 minutes, and remove the cookies when they are done.[16]
- You will be able to tell when the cookies are ready to be removed from the oven, as each will have spread slightly, puffed up, and the edges will be a light, golden brown.[17]
- Peanut butter cookies that are overcooked will have dark brown edges.
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The media could not be loaded, either because the server or network failed or because the format is not supported.2Let the cookies cool on the tray for 3 minutes. Once 3 minutes are up, use a spatula to take the cookies off the oven tray and place them on a wire rack to continue cooling. When the cookies are only slightly warm, they will be ready to serve.[18]- Keep the cookies on the wire rack until they are completely cool.
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The media could not be loaded, either because the server or network failed or because the format is not supported.3Store any leftover cookies for up to 3 days in an airtight container. Place the cookies into a glass or plastic airtight container. Keep the container in a cool, dark place that is out of the sunlight, such as in the pantry.[19]- Make sure that the cookies are completely cool before storing them, as otherwise when the heat leaves the cookies, moisture will form inside the container.
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Community Q&A
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QuestionCan I add 1 cup of coconut and 1/2 cup of dried chopped cherries?
Vela0110Community AnswerWhen adding extra ingredients to cookie recipes, I err on the side of caution. You might want to add just half a cup of dried coconut, and half a cup of the cherries to start, then bake a batch to see how you, or others in your family, like the consistency, and ratio. You can add more to future batches. -
QuestionWhat if I don't have baking powder?
QamarTop AnswererSkip the baking powder, and the cookies will still turn out fine. They just won't be as fluffy. -
QuestionHow much salt should be used?
Community AnswerYou should add no more than a half a teaspoon of salt, especially if you're not using baking soda.
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Warnings
- Use oven mitts as you take the trays out of the oven to avoid burning your hands.⧼thumbs_response⧽
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Things You’ll Need
- Oven trays
- Parchment paper, foil, non-stick cooking spray or non-stick baking mat
- Large mixing bowl
- Hand mixer or stand mixer
- Sieve
- Cookie dough scooper
- Small bowl
- Oven mitts
- Spatula
- Wire rack
- Airtight container
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References
- ↑ https://www.foodnetwork.com/recipes/peanut-butter-cookies-recipe-1958157
- ↑ https://www.dashofsanity.com/best-ever-soft-peanut-butter-cookies/
- ↑ https://www.bhg.com/recipes/how-to/bake/keep-cookies-from-crumbling-sticking-to-the-pan/
- ↑ https://www.foodnetwork.com/recipes/peanut-butter-cookies-recipe-1958157
- ↑ https://thepioneerwoman.com/food-and-friends/how-to-soften-butter/
- ↑ https://www.craftybaking.com/howto/eggs-add-one-time
- ↑ https://www.foodnetwork.com/recipes/peanut-butter-cookies-recipe-1958157
- ↑ https://www.foodnetwork.com/recipes/peanut-butter-cookies-recipe-1958157
- ↑ http://joythebaker.com/2013/09/baking-101-must-we-sift-this-flour/
- ↑ https://www.foodnetwork.com/recipes/peanut-butter-cookies-recipe-1958157
- ↑ https://www.foodnetwork.com/recipes/peanut-butter-cookies-recipe-1958157
- ↑ https://www.foodnetwork.com/recipes/peanut-butter-cookies-recipe-1958157
- ↑ https://www.thekitchn.com/5-mistakes-to-avoid-when-making-chocolate-chip-cookies-224951
- ↑ https://www.foodnetwork.com/recipes/peanut-butter-cookies-recipe-1958157
- ↑ https://www.dashofsanity.com/best-ever-soft-peanut-butter-cookies/
- ↑ https://www.foodnetwork.com/recipes/peanut-butter-cookies-recipe-1958157
- ↑ https://www.yummly.com/dish/978013/how-to-tell-when-your-cookies-and-brownies-are-perfectly-baked
- ↑ https://www.dashofsanity.com/best-ever-soft-peanut-butter-cookies/
- ↑ https://www.dashofsanity.com/best-ever-soft-peanut-butter-cookies/
About This Article
Craig Watson
Baker
This article was co-authored by Craig Watson. Craig Watson is a Baker, Entrepreneur, and the Founder of Baked Cravings, a nut-free bakery in New York City. With eight years of experience, he specializes in creating high-quality baked goods in a nut-free facility. Baked Cravings has received The Best of Manhattan Award. Craig holds a Bachelor's Degree in Accounting from New Jersey City University and a Master of Business Administration in Marketing from Wilmington University. This article has been viewed 217,803 times.
Co-authors: 59
Updated: September 21, 2022
Views: 217,803
Categories: Featured Articles | Cookies and Biscuits
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