Peanut Butter Graham Cookies
Indulge in the ultimate fusion of nostalgia and decadence with these Peanut Butter Graham Cookies—soft, chewy treats that combine the classic flavor of creamy peanut butter with the subtle sweetness of graham cracker crumbs. Perfectly balanced with a touch of light brown sugar and optional bursts of semi-sweet chocolate, these cookies deliver a melt-in-your-mouth texture with irresistible golden edges. Ready in under 30 minutes, they’re ideal for busy bakers seeking a quick yet crowd-pleasing dessert. Whether you’re craving a lunchtime snack or a party favorite, these cookies are guaranteed to become a staple in your kitchen.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 120 grams creamy peanut butter
- 100 grams granulated sugar
- 100 grams light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 120 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 120 grams graham cracker crumbs
- 100 grams semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter, peanut butter, granulated sugar, and light brown sugar together using a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
Add the large egg and vanilla extract to the bowl, and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Fold in the graham cracker crumbs until evenly distributed throughout the dough. If desired, stir in the semi-sweet chocolate chips.
Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Gently press down on each dough ball with the back of a fork to slightly flatten and create a crisscross pattern if desired.
Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden. The cookies may look slightly underbaked in the center, but they will set as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.5 g | 262% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3840 mg | 167% | |
| Total Carbohydrate | 463.3 g | 168% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 278.5 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 352 mg | 27% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1562 mg | 33% | |
*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.
