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Peanut Butter Cookies
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4525009
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 110 g (120 ml / ½ cup / 4 oz) peanut butter
- 110 g (120 ml / ½ cup / 4 oz) white granulated sugar
- 110 g (120 ml / ½ cup / 4 oz) brown sugar
- 110 g (120 ml / ½ cup / 4 oz) butter or margarine, melted
- 1 egg
- ½ teaspoon vanilla essence
- 280 g (300 ml / 1 ¼ cup / 10 oz) all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon baking soda
Directions
- Start by preheating oven to 180°C (350°F / gas mark 4).
- Cream together sugars, melted butter, egg, and vanilla until creamy and smooth.
- Combine flour, peanut butter, salt, and baking soda in the mixture from step 2.
- After the mixture is complete, flatten small pieces into cookie shapes with a fork and place on an ungreased baking sheet at least 2 inches apart.
- Bake in the preheated oven for 8–10 minutes, or until golden brown.
- Pull out of the oven and allow to cool.
Notes
If low on brown sugar, combine the white sugar and 1 tablespoon of molasses together.
To give a sparkly look, dip cookie in step 4 on a small saucer sprinkled with sugar.
Smooth peanut butter works much better than chunky.
To flatten with a fork, press the tines of the fork across the cookie and then repeat going in the other direction to give a criss-cross pattern.
For the alternate recipe (see below), you can use peanut oil instead of vegetable oil.