Peanut Butter Ones
Indulge in the perfect blend of sweet and nutty with these decadent Peanut Butter Ones, a quick and easy cookie recipe that's sure to satisfy your cravings. Made with creamy or chunky peanut butter for a rich flavor, these cookies combine granulated sugar, brown sugar, and a touch of vanilla extract to create a perfectly balanced sweetness. The soft, chewy texture comes from a simple mix of pantry staples like all-purpose flour, baking soda, and a hint of salt, while optional mix-ins like mini chocolate chips or chopped peanuts add an irresistible crunch or chocolatey twist. Ready in just 30 minutes, these cookies are baked to golden perfection and feature a classic crisscross pattern made with a fork, giving them that nostalgic homemade charm. Whether enjoyed fresh out of the oven or stored for snacking later, Peanut Butter Ones are a crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 1 cup Peanut butter (creamy or chunky)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 4 tablespoons Unsalted butter
- 1 cup All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Optional: mini chocolate chips or chopped peanuts
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, beat together the peanut butter, granulated sugar, brown sugar, and softened butter until smooth and creamy.
Add the egg and vanilla extract to the mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If you're using mini chocolate chips or chopped peanuts, fold them in at this step.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each ball.
Use the back of a fork to press down on each dough ball lightly, creating a crisscross pattern on the top.
Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set and lightly golden. The centers may look slightly underdone, but they will firm up as they cool.
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 a week.
Nutrition Facts
Calories |
3744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.7 g | 268% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 420.6 g | 153% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 290.1 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 334 mg | 26% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2028 mg | 43% | |
*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.
