Peanut Butter Cookies
- In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.
- Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines, dipping fork in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.
From the Test Kitchen
Peanut Butter-Toffee Cookies:
Stir 1 cup toffee pieces, chocolate-covered toffee pieces, or coarsely chopped chocolate-covered English toffee bar into the dough with the flour.
Test Kitchen Tip:
Double this recipe to make 6 dozen cookies.
Nutrition Facts (Peanut Butter Cookies)
- Per serving:
- 82 kcal ,
- 4 g fat
- (2 g sat. fat ,
- 13 mg chol. ,
- 9 g carb. ,
- 0 g fiber ,
- 2 g pro.
ScottishCeli 232 Days Ago
This cookie recipe is a sad imitation of my BH&G Peanut Butter Crisscrosses in the BH&G red & white checked cookbook I received as a wedding shower gift in December 1965. Your recipe here is just okay whereas mine is downright yummy.
deeandrews56 662 Days Ago
These cookies are simple & easy to make. Very good & tasty ¿¿Just make sure they don't bake longer than 8 minutes .
Georgia Baker 804 Days Ago
Is it really necessary to shape into balls??