Classic Peanut Butter Cookie Recipe
When looking for good cookies to take to a function, these are perfect, since they are not fragile. They can be made ahead and kept at room temperature in an airtight container for up to two weeks, and they freeze for months without compromising the texture or flavor. If searching for good cookies to send in care packages, these hold up well even with the rough treatment of the post office.
The instructions call for scooping the dough into tablespoonfuls, resulting in cookies about 2" in diameter. If larger cookies are preferable, scoop the dough into golf-ball size balls; they will need to bake 2-3 minutes longer and the finished cookies will be about 4" in diameter; the recipe will make about 2 dozen of the larger cookies. The recipe makes about 4 dozen of the 2" cookies.
2-4 dozen cookies, depending on size
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter (no subs)
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
- Preheat the oven to 375° .
- Cream the peanut butter, sugars, butter, egg, and vanilla until light and fluffy.
- Add the flour, baking soda, baking powder, and salt; mix well.
- Scoop tablespoons of dough and roll into balls.
- Place the balls on parchment-lined baking sheets at least 1” apart; flatten with a fork.
- Bake at for about 8 minutes or until lightly browned around the edges.
Amount Per Serving
Calories 63 Calories from Fat 31
Percent Total Calories From: Fat 49% Protein 8% Carb. 44%
Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 10 mg
Sodium 58 mg
Total Carbohydrate 7 g
Dietary Fiber 0 g
Sugars 2 g
Protein 1 g
Vitamin A 2% Vitamin C 0% Calcium 0% Iron 1%
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