Peanut Butter Cookies

Photo: Oxmoor House

These are just like Grandma made, complete with the crosshatch pattern on top. It's easier than you think to make that pattern; just crisscross the tines of a fork and press gently into the top of each cookie before you bake.

Yield: Serves 30 (serving size: 1 cookie)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 106
  • Fat: 4.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 2g
  • Carbohydrate: 14.1g
  • Fiber: 0.4g
  • Cholesterol: 13mg
  • Iron: 0.4mg
  • Sodium: 64mg
  • Calcium: 10mg

Ingredients

  • 1/2 cup natural-style, reduced-fat creamy peanut butter
  • 1/2 cup packed brown sugar
  • 7 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 3/4 cup granulated sugar, divided
  • 1 large egg
  • 5.6 ounces all-purpose flour (about 1 1/4 cups)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Place first 4 ingredients (through vanilla) and 1/2 cup granulated sugar in a bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg, beating well.
  3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating well. Cover and refrigerate 15 minutes or until dough is firm.
  4. 4. Roll dough into 30 (1 1/4-inch) balls. Place 1/4 cup granulated sugar in a small bowl. Roll balls in sugar, and place 2 inches apart on an ungreased baking sheet. Flatten cookies in a crisscross pattern with a fork. Bake at 375° for 10 minutes or until edges just begin to brown. Cool on pan 2 minutes. Remove from pan; cool completely on wire racks.
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