Peanut Butter Cookies for a Crowd
Perfect for parties, potlucks, or any occasion that calls for a sweet treat, "Peanut Butter Cookies for a Crowd" is the ultimate recipe to feed and delight a hungry group. These cookies boast a rich, nutty flavor thanks to creamy peanut butter and the perfect balance of sweetness from granulated and light brown sugars. A chewy center with lightly crisp edges is achieved through a quick 20-minute prep and precise baking, while the signature crisscross fork pattern adds charm and classic appeal. Working in large batches, this recipe yields up to 48 cookies, making it a breeze to satisfy everyone's cravings. Whether you're stocking up for the week or filling a dessert table, these crowd-pleasers are a must-have for peanut butter lovers.
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 1.5 cups granulated sugar
- 1 cup packed light brown sugar
- 1.5 cups creamy peanut butter
- 3 units large eggs
- 2 teaspoons pure vanilla extract
- 3.5 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the peanut butter to the mixture and beat until fully incorporated.
Mix in the eggs, one at a time, beating well after each addition. Then, add the vanilla extract and mix again.
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 a low setting until just combined. Avoid overmixing.
Scoop tablespoon-sized portions of the dough and roll them into balls. Place the balls on the prepared baking sheets about 2 inches apart.
Using a fork, gently press down on each cookie ball to create a crisscross pattern while slightly flattening the dough.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and light golden brown. Be careful not to overbake; the centers will continue to set as the cookies cool.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your homemade peanut butter cookies. These cookies can be stored in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 11.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 66 mg | 1% | |
*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.
