Homemade Peanut Butter Cookies
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 322, total fat 19 G., saturated fats 7 G., proteins 7 G., carbohydrates 32 G., fiber 1 G., cholesterol 31 mg, sodium 155 mg, sugar 19 G.
Calories 322, total fat 19 G., saturated fats 7 G., proteins 7 G., carbohydrates 32 G., fiber 1 G., cholesterol 31 mg, sodium 155 mg, sugar 19 G.
Take your time when making these cookies. Let them set in the refrigerator for at least half an hour before baking. This helps the cookies maintain their shape and ensures the soft, chewy texture everyone loves about peanut butter cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. peanut butter
- 3/4 cup unsalted butter, room temperature
- 1/4 cup shortening
- 1 and 3/4 cups brown sugar
- 2 large eggs at room temperature
- 1 tbsp vanilla extract
- 2 and 3/4 cups premium flour
- 1 and 1/4 teaspoons of baking soda
- 1 tbsp. peanut butter granules
- Granulated sugar for sprinkling
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Cooking the dish according to the recipe:
- Line 3 rimmed baking sheets with parchment paper.
- Place the peanut butter, butter, and shortening in the bowl of a stand mixer. Beat with the paddle attachment. Add the brown sugar and beat until light and fluffy, about 6 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix until fully incorporated.
- In a medium bowl, combine flour, baking soda, and 3/4 teaspoon salt. Add the flour to the butter mixture in 3 additions, mixing until smooth. Stir in the peanut butter pieces.
- Using a 1/2-cup ice cream scoop, scoop the cookie dough onto one of the prepared baking sheets. Gently press the tops of the cookies with a fork in a crisscross pattern. Sprinkle each cookie with a small pinch of salt and sugar. Refrigerate for at least 30 minutes to set.
- Preheat oven to 190°C (375°F). Place 6 set cookies on each prepared baking sheet, spacing them 10 cm (4 inches) apart. Bake in batches on the bottom rack of the oven until golden brown, about 18 minutes each, rotating the baking sheet halfway through.
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