Peanut Butter Sugar Cookies
Indulge in the irresistible combination of sweet and nutty flavors with these Peanut Butter Sugar Cookies, a delightful twist on classic treats. Made with creamy peanut butter and a perfect balance of granulated and light brown sugars, these cookies boast a melt-in-your-mouth texture with just the right amount of chewiness. Rolled in sugar and imprinted with a signature crisscross pattern, they bake up golden and beautifully crackled in just 10 minutes. With minimal prep time and pantry-friendly ingredients, this is the ultimate go-to recipe for peanut butter lovers. Perfect for bake sales, coffee breaks, or sharing with friends, these cookies are as easy to make as they are to enjoy—store them in an airtight container, but don’t expect them to last long!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 120 grams Creamy peanut butter
- 150 grams Granulated sugar
- 50 grams Light brown sugar
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 180 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 50 grams Extra granulated sugar (for rolling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand or stand mixer to cream together the unsalted butter, peanut butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
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, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Using a tablespoon or cookie scoop, form 1-inch dough balls and roll them between your hands to make them smooth.
Roll each dough ball in the extra granulated sugar to coat, and place them on the prepared baking sheets, spaced about 5 cm (2 inches) apart.
Flatten each ball slightly with the back of a fork, making a crisscross pattern on the top of each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and lightly golden. Be careful not to overbake, as the cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet 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 one week. Enjoy!
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 415.6 g | 151% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 262.5 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 184 mg | 14% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1109 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.
