Peanut Butter Cookies

Love peanut butter? Lovvve cookies? These peanut butter cookies are the perfect way to bring both into one. The buttery texture of these cookies makes them melt in your mouth, you won't stop with just one!

Course Dessert

Cuisine American

Keyword cookies

Prep Time 15

Cook Time 15

Chilling Time 1

Total Time 1 30

Servings Cookies

Calories 143kcal

Author Niveditha

Equipment

An oven
Hand mixer

Ingredients

Wet Ingredients:

½ Cup Peanut Butter , creamy (135 g)
½ cup Butter , softened (100 g)
⅓ cup Caster Sugar (90 g)
⅓ cup Brown Sugar , loosely packed (65 g)
1 medium Egg (approx. 42 g)
1 teaspoon Vanilla Extract

Dry Ingredients:

1 ¼ cups All-purpose flour (175 g)
½ teaspoon Baking Powder
½ teaspoon Baking Soda

Instructions

In a bowl, mix together the flour, baking powder and baking soda listed under dry ingredients.
In a separate bowl, cream the peanut butter, butter, caster sugar, and brown sugar till pale and fluffy. Use an electric mixer on medium speed.
Add the egg and beat for 3-5 minutes on medium speed, till light and thoroughly mixed in. Add the vanilla extract and give it a quick mix.
Spoon the dry ingredients into the wet ingredient. Gently fold in until completely incorporated.
Cover the bowl with a cling film and chill in the refrigerator for 30 minutes.
Preheat the oven at 180 degrees Celcius for 10 minutes.
Roll out even sized balls from the Peanut Butter cookie dough. Roughly around 30 g each.
Line a cookie sheet with parchment paper or Silpat. Place the cookie dough balls on the sheet. Flatten and mark it with the back of a fork, to a thickness of ½ inch.
Bake for 10 minutes; rotating the sheet halfway at 5 minutes to avoid burning. Cookies are done when the bottom is golden brown and it begins to brown at the sides.
Remove from the oven and let it cool down in the pan for 15 minutes. Enjoy!

Notes

Rotating the cookie sheet: These cookies get baked very quick. There is a possibility that one of the rods heats too much compared to the other. To prevent burning, remove the cookie tray and rotate it so that the front end is at the back now. [the_ad id="692"]
Sugar: These cookies have less amount of sugar, if you like it very sweet use 80g of brown sugar. If you prefer lesser sugar, use 50g instead of 65g of brown sugar.
Storage: These cookies stay good at room temperature for 3 days. If stored in the rerigerator, it can be stored for upto a week. These Peanut butter cookies become brittle when frozen, but are easy to make it any time you crave them.
Chilling: You can chill it for a minimum of 30 minutes to overnight.

Nutrition