The Best Peanut Butter Cookies in the World
I got this recipe from a wife of a coworker. The recipe is called "Peanut Butter Cookies," but they are honestly the best peanut butter cookies I have ever tasted. I have not made these myself before because my boyfriend isnt crazy about peanut butter cookies, so I do not know how much the recipe will make, so I am going to give it my best estimated guess. For all of you peanut butter cookie lovers, I really hope that you enjoy this recipe as much as I did.
I got this recipe from a wife of a coworker. The recipe is called "Peanut Butter Cookies," but they are honestly the best peanut butter cookies I have ever tasted. I have not made these myself before because my boyfriend isnt crazy about peanut butter cookies, so I do not know how much the recipe will make, so I am going to give it my best estimated guess. For all of you peanut butter cookie lovers, I really hope that you enjoy this recipe as much as I did.
- Carbohydrate 12.4054195175241 g
- Cholesterol 20.4034722220841 mg
- Fat 7.6867015277474 g
- Fiber 0.000184027777777778 g
- Protein 0.142340347112615 g
- Saturated Fat 4.86789583331442 g
- Serving Size 1 1 -36 cookie (24g)
- Sodium 30.838180553016 mg
- Sugar 12.4052354897463 g
- Trans Fat 0.537842263887335 g
- Calories 116 calories
Step-by-step
- In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
- Add egg and vanilla, beat well.
- Stir together flour, baking powder, baking soda, and salt.
- Gradually add to peanut butter mixture, beat until well blended.
- Heat oven to 350 F.
- Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
- Place on ungreased cookie sheet.
- With the tines of a fork, flatten ball.
- Flatten again in opposite direction, forming crisscross marks.
- Bake 9 to 10 minutes until light brown and cookie is set.
- Cool slightly, Remove from cookie sheet to wire rack.
- Cool completely.
Managing Oven Timing and Heat Distribution
Baking these cookies requires strict adherence to the nine to ten minute window at 350 degrees Fahrenheit. Because residual heat continues to cook the dough after removal from the oven, transferring the batch to a wire rack promptly at the ten-minute mark prevents excessive browning on the bottoms. Air-insulated baking sheets reduce bottom scorching by slowing direct thermal transfer, yielding a uniform light brown finish across the entire batch.
Modifying Ingredients for Dietary Restrictions
Altering foundational components alters the final crumb structure and spread. Replacing standard wheat flour with a gluten-free one-to-one baking blend requires ensuring the mix contains xanthan gum to mimic gluten elasticity, or the dough will crumble during the fork-pressing phase. Swapping unsalted butter for plant-based margarine introduces excess water content, which causes the dough to spread too flat during baking; chilling the shaped balls for twenty minutes before pressing counteracts this structural failure. When using natural oil-separation peanut butter instead of homogenized commercial spreads, drain off any pooled surface oil entirely to preserve the correct fat-to-sugar ratio required for proper setting.
