Easy Peanut Butter Cookies
Inspired by none other than Betty Crocker, these classic peanut butter cookies are just to die for. They're soft and chewy, with super peanut butter flavour. Easy to make, just a few basic ingredients. Do try!
Servings: 30 cookies
Ingredients
Dry Ingredients
- 1 ¼ cup all purpose flour (160 g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup creamy peanut butter (250 g)
- ½ cup unsalted butter (110 g), softened
- ½ cup sugar (100 g)
- ½ cup packed brown sugar (80 g)
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
Instructions
Dry Ingredients
- Mix all ingredients in a bowl, set aside.
Wet Ingredients
- Add peanut butter, butter and both sugars into another bowl. Using a handheld whisk, mix until well combined. Then add in egg and vanilla, continue mixing.
- Finally add in dry ingredients and mix everything together, do not over mix. Cover the bowl and chill in the fridge for 2 hours (or until firm).
Assembling
- Using a 1 ½ tablespoon ice cream scoop, scoop the dough and place on a baking tray lined with parchment paper. Make sure they have some 3 inches (7 cm) distance between them. Press the dough slightly. Dip a fork into some sugar and press it on the dough, making a crisscross pattern.
- Bake in a preheated oven at 350ºF (175ºC), upper and lower heat, in middle rack, for 11 minutes or until you see the bottom edges turn slightly brown.
- Remove from the oven and leave for 5 minutes before transferring them to a rack. Cool completely. Enjoy!
What Peanut Butter To Use
- Use creamy peanut butter, not the natural one (the one where the oil separates).
Nutrition
Calories: 134kcal | Carbohydrates: 13.6g | Protein: 2.9g | Fat: 8.1g | Saturated Fat: 3g | Cholesterol: 14.8mg | Sodium: 88.4mg | Potassium: 65.8mg | Fiber: 0.6g | Sugar: 8.3g | Calcium: 14.4mg | Iron: 0.5mg