Peanut Butter Cookies(Double Batch)
Rich, chewy peanut butter cookies with a buttery flavor and a hint of salt, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
Instructions
- Cream the butter and peanut butter together until smooth.
- Beat in the white sugar and brown sugar until well combined.
- Add the eggs and vanilla extract, mixing thoroughly.
- Sift together the salt, baking soda, and flour.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Add extra flour if needed to make the dough stiff enough to drop by spoonfuls.
- Drop spoonfuls of dough onto a greased cookie sheet.
- Press flat with a floured fork.
- Bake at 350°F (175°C) until golden brown, about 10 minutes.
Tips & Substitutions
For a softer cookie, reduce the baking time by a minute or two. You can substitute half the butter with coconut oil for a slight twist in flavor. If you're out of brown sugar, you can use an equal amount of white sugar mixed with a tablespoon of molasses. For an added crunch, consider folding in some chopped nuts or chocolate chips, similar to those found in Cake-N-Bake Cookies.
Serving Suggestions
These peanut butter cookies are delightful on their own but pair beautifully with a glass of cold milk or a scoop of vanilla ice cream. For a fun twist, try serving them alongside Creamy Treat Punch for a sweet treat experience. They also make an excellent addition to a dessert platter for gatherings, complementing other baked goods like Mary Turvey's Banana Bread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag, where they can last for up to three months. To reheat, simply microwave for about 10-15 seconds or warm in the oven at 350°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Cookies(Double Batch) contains roughly 170 calories, with 3g protein, 22g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 576mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use natural peanut butter instead of regular peanut butter?
Yes, you can use natural peanut butter, but keep in mind it may alter the texture slightly. Natural peanut butter tends to be thinner and oilier, so you might need to adjust the amount of flour to achieve the right dough consistency.
What can I do if my cookie dough is too sticky?
If your dough is too sticky to drop by spoonfuls, gradually add more flour, a tablespoon at a time, until it reaches a manageable consistency. Make sure to mix well after each addition to avoid overworking the dough.
Can I make these cookies gluten-free?
Absolutely! To make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum or add it separately to ensure the cookies hold their shape.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).