Blue Ribbon Peanut Butter Cookies
Soft, chewy, and rich with the nutty sweetness of peanut butter, these Blue Ribbon Peanut Butter Cookies are the ultimate crowd-pleaser for dessert lovers. Crafted with classic pantry staples like creamy peanut butter, brown sugar, and a hint of vanilla, these cookies combine a perfectly tender crumb with a signature crisscross pattern for a nostalgic touch. Ready in just 25 minutes, this easy recipe is ideal for bake sales, afternoon snacks, or holiday cookie platters. With a golden exterior and melt-in-your-mouth center, these simple yet irresistible cookies are bound to become a family favorite. Serve them warm with a glass of milk or pack them in lunches for a dose of homemade goodness that never disappoints!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 1 unit Large egg
- 1 teaspoon Pure vanilla extract
- 1.25 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just blended. Avoid overmixing.
Using a small cookie scoop or tablespoon, form dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Gently flatten each dough ball using the back of a fork, creating a crisscross pattern on top of each cookie.
Bake for 9-11 minutes, or until the edges are just starting to set and the centers look slightly soft. Do not overbake to maintain a chewy texture.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
2947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2081 mg | 90% | |
| Total Carbohydrate | 340.5 g | 124% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 208.9 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 230 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
