Crispy Peanut Butter Cookies
Ingredients
The dough
-
1
cup
unsalted butter, softened to room temperature
-
1
cup
granulated sugar
-
¾
cup
packed light brown sugar
-
2
large
eggs, room temperature
-
2
teaspoons
pure vanilla extract
-
1
cup
creamy peanut butter
-
3
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
½
teaspoon
salt
For rolling (optional)
Instructions
- Cream the softened butter and both sugars together until smooth, then add the eggs and mix until combined.
- Add the vanilla and peanut butter, mixing until combined.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt, then add to the wet ingredients and mix until combined.
- Cover the dough tightly and chill it for at least 3 hours in the refrigerator.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll balls of dough and roll them in granulated sugar, placing them on the baking sheets 2 inches apart.
- Press a fork into the tops to create a criss-cross pattern and bake for 12–13 minutes until lightly browned on the sides.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
50mg
Cholesterol
20mg
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