Pressed Peanut Butter Cookies
Delight in the nostalgic charm of Pressed Peanut Butter Cookies, a classic treat that combines creamy peanut butter with a perfect balance of sweetness and a satisfying, tender texture. Made with just a handful of pantry staples, these cookies come to life with their iconic crisscross fork-pressed pattern, giving them a homemade touch that’s as pleasing to the eye as it is to the palate. Quick and easy to prepare in under 30 minutes, they’re ideal for busy bakers craving a timeless dessert. Whether you’re indulging on your own or sharing with loved ones, these rich, melt-in-your-mouth peanut butter cookies are sure to become a household favorite. Perfect for holidays, bake sales, or any day that calls for a comforting treat, this recipe is a must-try!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 100 grams granulated sugar
- 100 grams brown sugar, packed
- 200 grams creamy peanut butter
- 1 large egg
- 1.5 teaspoons vanilla extract
- 180 grams all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.25 teaspoons 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 unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the peanut butter, egg, and vanilla extract to the creamed mixture and beat until well incorporated.
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Do not overmix.
Using a spoon or cookie scoop, portion out the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Using a fork dipped in sugar, gently press down on each cookie ball twice, creating a crisscross pattern.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheets 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 one week.
Nutrition Facts
Calories |
3519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 381.4 g | 139% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 217.3 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 286 mg | 22% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1683 mg | 36% | |
*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.
