Peanut Butter Cookies

Name: Peanut Butter Cookies
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 24
Cuisine: Global
Ingredients: 118 milliliters butter (1 stick, 4 ounces, 112 g), room temperature; 100 grams 1/2 cup white granulated sugar; 110 grams 1/2 cup packed brown sugar; 130 grams 1/2 cup peanut butter; 1 egg; 160 grams 1/4 cups all purpose flour; 1 teaspoons baking soda; 1 teaspoons baking powder; 0 teaspoons salt

Peanut Butter Cookies takes roughly 3 hours and 40 minutes from beginning to end. This lacto ovo vegetarian recipe serves 24. One serving contains 126 calories, 2g of protein, and 7g of fat. It works well as an inexpensive dessert. A mixture of baking powder, peanut butter, brown sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. Users who liked this recipe also liked Healthy Peanut Butter Surprise Cookies (Fudgy Brownie Cookies with a Peanut Butter Center!), Death by Peanut Butter: Peanut Butter Cookies with Chocolate Peanut Butter Cups, and Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting.

Instructions

Beat the butter, add sugars, mix in peanut butter and egg: Beat the butter until creamy, 2 minutes.

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Peanut Butter

Butter

Egg

Add the brown sugar and white sugar, beat for 2 more minutes.

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Brown Sugar

Granulated Sugar

Mix in the peanut butter and the egg.

Ingredients you will need

Peanut Butter

Egg

Whisk dry ingredients, stir into sugar butter mixture: Vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt—in a separate bowl. Stir the dry ingredients into the sugar butter mixture.

Ingredients you will need

Baking Soda

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Chill the dough: Wrap dough in plastic and refrigerate at least 3 hours.

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Dough

Wrap

Preheat oven to 375°F (190°C).

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Oven

into balls, flatten with a fork: Shape the dough into 1 1/4 inch balls.

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Dough

Place the balls of dough about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the dough.)

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Dough

Sugar

Dip

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Baking Sheet

Bake:

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Oven

Bake at 375°F (190°C) until light brown, about 9 to 10 minutes.

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Oven

Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.

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Baking Sheet

Oven

For chewier cookies, bake at 300°F (150°C) for 15 minutes.

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Equipment you will use

Oven

Equipment

Ingredients

Servings:

118milliliters

butter (1 stick, 4 ounces, 112 g), room temperature 100grams

1/2 cup white granulated sugar 110grams

1/2 cup packed brown sugar 130grams

1/2 cup peanut butter 1

egg 160grams

1/4 cups all purpose flour 1teaspoons

baking soda 1teaspoons

baking powder 0teaspoons

salt

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.