Peanut Butter Cookies Homemade Recipe
Today in this blog you are going to learn how to make peanut butter cookies at home. So simple, so irresistible. Peanut Butter cookies are really simple to make and the best in taste.
The advantage of these peanut butter cookies is that they can be stored in an airtight container for about 4 to 5 days.
- prep time: 2 mins
- total time: 2 hours 35 mins
- servings: 15-20
- keyword: Peanut butter cookies
- author: Allrecipesweb
- 1/2 cup of unsalted room temperature butter
- 1/2 cup of light brown sugar
- 180 grams of all-purpose flour
- 3/4 of a teaspoon of baking powder
- 1/2 teaspoon of salt
- One Egg
- One teaspoon of vanilla extract
- Take 180 grams of all-purpose flour into a bowl, sift it up and whisk it up, but you don’t have to, whisking is fine. So now, three-quarters of a teaspoon of baking powder and half a teaspoon of salt. This is sea salt. You could use kosher salt.
- Now for the dry ingredients, I’m adding in half of a cup of unsalted, room temperature butter and one cup of peanut butter.So one cup of peanut butter, in you go. Not messy at all, right? Mix it up, just to combine it a bit first. One half of a cup of packed light brown sugar, packed just means you tamp it down a bit because the sugar can kindly be a bit spacey in between, then half a cup of white sugar, mix this up now until it’s combined, a little fluffy.
- Now add one egg to it and mix it up. also, add in a splash of vanilla. Now, add some flour to it and bake it up and mix it up on low. Scrape it down, mix it up a little bit more, so the cookies can be any size you want. If you’d like them nice and uniform. Now going to be smooshing it down with a fork.
- When your balls of dough are all rolled out, you’re going to get a fork, and for the traditional peanut butter cookie,you make a crosshatch. So press down one, slide it out. And press down two. That’s all there is to it. If you want it to be less cracked, you can tamp it down a bit first, then press down, slide that fork out, press down, and slide the fork out.
- Now, these look nice, perfectly homemade, and smashed. They’re going to go into the oven at 350 for nine to ten minutes. You don’t want them to burn. They’re going to kind of stay light, but then firm up as they cool down. So you have to leave them on the cooling rack, no. You have to leave them on the baking tray until they firm up basically.
Total Fat 24g, Cholesterol 31mg, Sodium 518mg, Total Carbohydrate 59g, Saturated fat 4.4g, Protein 9g,
*percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I prefer you don’t use iodized salt, it’s a little harsh.
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Why are peanut butter cookies bad?
Ostensibly “regular” peanut butter, with its added emulsifiers, sweeteners, and hydrogenated oils, will contaminate your cookies’ flavor with its weird artificiality. Your other source of fat should be butter, not shortening.
Why can’t you use natural peanut butter in cookies?
All-natural peanut butter is generally a bit drier and not quite as smooth. If you try an exact substitution in peanut butter cookies, for example, you’ll notice that your cookies are more crumbly than they should be. You can certainly use natural peanut butter for your cookies.
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