Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Creamy peanut butter: 1 cup (225g)
- Unsalted butter, softened: 1 cup (225g)
- Granulated sugar: 1 cup (200g)
- Light brown sugar: 1/2 cup (100g)
- Large eggs: 2
- Vanilla extract: 1 teaspoon (5mL)
Preparation Time:
15 minutes
Cooking Time:
10-12 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, and salt.
- In a large bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Using a fork, crisscross the tops of the cookies.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cookie (1/8 of recipe):
- Calories: 220
- Fat: 12g
- Saturated fat: 5g
- Cholesterol: 45mg
- Sodium: 120mg
- Carbohydrates: 27g
- Protein: 5g
Dish Characteristics:
- Soft and chewy texture
- Rich peanut butter flavor
- Golden brown with crisscross pattern
- Perfect for a quick and easy dessert or snack
User Comments:
- "These cookies are the best peanut butter cookies I've ever had!"
- "They're so soft and chewy, and the peanut butter flavor is perfect."
- "I love the crisscross pattern on the tops."
- "These cookies are a must-try!"
- "I highly recommend these cookies for any occasion."
Special Precautions and Tips:
- For a thicker cookie, chill the dough for at least 30 minutes before baking.
- If you don't have parchment paper, you can lightly grease the baking sheet.
- Let the cookies cool completely on the baking sheet before transferring them to a wire rack. This will help prevent them from crumbling.
