Time: 38 minutes           Servings: 24 cookies

 

Do you love peanut butter and you are looking for new ways to have it? This recipe introduces how to make classic cookies filled with the taste of peanut butter. Keep reading our article to discover how to make them.

 

This American treat is very delicious and fills your house with a beautiful scent. Imagine your house smells like peanut butter cookies in the morning. I am sure that your family will wake up and come running to the kitchen following this delicious smell.  These cookies are rich in butter and they are not too sweet because we leave the option of spreading or dipping them in chocolate. As for the texture of these sweets, they are soft and chewy. To make them crunchy, you can use crunchy peanut butter or sprinkle some chopped peanuts on top of them.

 

These classic peanut butter cookies are very easy to make. You can make two baking sheets of these cookies in less than an hour. You can have them for breakfast or for an afternoon snack. You can actually have them whenever you crave them. Moreover, most of the ingredients that are required to prepare these cookies can be found at home. So, you can just quickly run to the store (the day before, if you are planning to make them early in the morning) to grab the few ingredients that you will need. These cookies are had within two days; while they feel fresh and maintain their texture. You can also store them in the freezer or make them 3 days ahead of time. If you choose to do the latter, do not bake them, but store the cookie dough in an airtight container in the fridge.

 

Each cookie contains 145 calories. It gives you 7g of Fat, 17 mg of Cholesterol, 104 mg of Sodium, 77 mg of Potassium, 16g of Carbohydrates and 9 g of sugar. Each serving also has 3g of protein, 130 IU of vitamin A, 15 mg of Calcium and 0.6 mg of Iron. As you notice, each cookie is very nutritious and provides with just enough calories. This calculation of nutrition remains an estimate only according to the amount of ingredients used and other criteria.

 

INGREDIENTS:

 

• 188g (1 1/3 cup) all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 113g (1/2 cup) of softened unsalted butter, s
• 105g (1/2 cup) granulated sugar
• 110g (1/2 cup)  packed light brown sugar
• 185g (3/4 cup) creamy peanut butter
• 1 large egg
• 1 and 1/2 tsp of vanilla extract

 

 

INSTRUCTIONS:

 

1. Prepare the oven by warming it to 350 degrees Fahrenheit.
2. Take two 18×13-inch baking sheet and line them with parchment paper or silicone baking liners.
3. Start by mixing the dry ingredients, the flour with the baking powder, baking soda and salt, in a medium mixing bowl using a whisk.
4. Cream butter, brown sugar and granulated sugar together in the bowl of an electric mixer that is pitted with the paddle attachment.
5. Add in the peanut butter and mix.
6. Blend in the eggs and vanilla to our butter mixture.
7. Start by adding the flour mixture slowly while mixing everything on low speed.
8. Once you reach the desired consistency, scoop the dough and shape it into approximately 30 grams-balls (almost a scoop of 2 tbsps.).
9. Place the cookie balls on the baking sheets while keeping a 2-inch space.
10. Press each ball with a fork to flatten the cookies and turn it to the other direction (vertically) and flatten again to have a crossed pattern.
11. Put one baking sheet in the preheated oven to bake for 9 minutes. (The cookies will be pale and look under-cooked, but their texture hardens as they cool off).
12. Then, bake your second baking sheet.
13. Allow the baking sheet to cool for 5 minutes. Then, place the cookies in a wire rack to cool thoroughly.
14. Serve and Enjoy!

 

Notes:

 

• You can use either regular creamy peanut butter or the chunky crunchy one.
• We do not recommend you to use natural peanut butter because it makes the cookies dry and crumby.
• To double the quantity, double the ingredients in the recipe.
• You can make this cookie dough 3 days before the time of baking. Just make sure to keep the dough in the fridge in an airtight container. When you are ready to bake it, allow it to turn at room temperature for 30 minutes or so. Then, you can scoop it, shape it and bake it.
• To enjoy these yummy cookies while they are fresh, try to have them within 2 days.
• For better results, use real butter. Do not use margarine or shortening.
• A kitchen scale is perfect to have the exact measure of ingredients.

 

 

 

How to serve?

 

• You can drizzle or dip these cookies in melted milk chocolate or white chocolate.
• You can add chopped peanuts on top to have a crunchy consistency and to make the cookies more pleasing to the eye.

 

 

 

How to store?

 

• In an airtight container, place the baked cookies and line parchment paper between each layer. Put the container in the freezer. When you are ready to serve, let the cookies thaw for a bit.