Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (280g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Unsalted butter, softened: 1 cup (2 sticks/226g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g), lightly packed
- Creamy peanut butter: 1 cup (200g)
- Large egg: 1 (50g)
Preparation Time:
15 minutes
Cooking Time:
8-10 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the peanut butter until well combined.
- Add the egg and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls.
- Place the balls on the prepared baking sheet about 2 inches apart.
- Use a fork to flatten the cookies slightly, creating a crisscross pattern.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 210 per cookie
- Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 140mg
- Carbohydrates: 26g
- Fiber: 2g
- Sugar: 16g
- Protein: 4g
Dish Characteristics:
- Soft and chewy texture
- Rich peanut butter flavor
- Sweet and salty flavor combination
- Golden brown color
User Comments:
- "These cookies are so addictive! I can't stop eating them."
- "The perfect balance of peanut butter and sweetness."
- "Easy to make and always a hit with guests."
Special Precautions and Tips:
- To ensure the cookies stay chewy, avoid overbaking them.
- Let the cookies cool completely before storing them to prevent them from becoming soft.
- You can store the cookies in an airtight container at room temperature for up to 3 days.
