Peanut Butter Cookies

cookiesclassic desserts
Written By Livia Benson

Peanut Butter Cookies

Scroll to find recipe and step by step instructions.

Servings Size:

  • makes approximately 15-16 cookies

Measurements:

(Recipe in grams below!)

  • 1 cup butter

  • 1 & 1/3 cup white/granulated sugar

  • 1 egg

  • 1 cup peanut butter

  • 2 tsp vanilla extract

  • 1 tbsp molasses (optional)

  • 2 cups All-Purpose Flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 3/4 cup peanut butter chips (optional)

  • 3/4 cup semi-sweet chocolate chips (optional)

Why measure in grams?

If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.

Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!

Measurements In Grams:

  • 225 grams butter

  • 270 grams white/granulated sugar

  • 1 egg (~60 grams)

  • 250 grams peanut butter

  • 4 grams vanilla extract

  • 20 grams molasses (optional)

  • 240 grams All-Purpose Flour

  • 4 grams baking soda

  • 2 grams baking powder

  • 120 grams peanut butter chips (optional)

  • 120 grams semi-sweet chocolate chips (optional)

 

Kitchen Equipment

  • Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula

  • oven tray

  • parchment paper

  • large cookie scooper (~1/3 cup)

  • circular cup/cookie cutter (optional)

 

Instructions:

  • Step 1

  • Preheat oven to convection 350 degrees fahrenheit.

  • Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).

  • Step 2

  • Add in white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

  • Step 3

  • Add your large egg and stir into mixture. Do not mix too much because the excess air will make your cookie cakey.

  • Mix in peanut butter (you can also use chunky peanut butter!) until well combined.

  • Step 4

  • Mix in vanilla and molasses (optional).

  • Add flour, baking powder, and baking soda into the mixture. Fold dry ingredients into your dough until fully incorporated.

  • Lightly mix in peanut butter chips and chocolate chips (optional).

  • Step 5

  • Place a 1/3 cup scoop of cookie dough onto a parchment paper lined tray.

  • Start by baking a single cookie on your tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.

  • Step 6

  • After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.

  • Bake cookies for 11-12 minutes.

  • Step 7

  • For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.

  • Step 8

  • You can store these in the fridge for up to 10 days or at room temperature for 8 days. Heat them up for 10-15 seconds, when you want warm cookies!

Livia Benson
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