How to Make Peanut Butter Cookies
Who was the clever cook who figured out how to make peanut butter cookies? Well, the chain of events goes something like this: in the early 1900s, an Alabama scientist named George Washington Carver tried to convince Southern farmers that peanut plants were a good replacement for the dying cotton crops, and to prove how versatile the peanut could be, created many recipes using chopped peanuts as an ingredient...cookies among them. Then came the commercial invention of peanut butter in the 1920s, and shortly after that baking companies such as Pillsbury began publishing recipes for peanut butter ball cookies. A star was born. Don't forget to ask the kids to help you make the crisscross marks on the cookie tops. Oh, and don't forget a tall glass of cold milk.
-Hey, everybody. It's Chef Lovely. And today, I'm in the mood for some cookies. So, we are going to make Classic Peanut Butter Cookies. Here are the ingredients. 1/2 cup of butter, softened; 1/2 cup of peanut butter; 1/2 cup of granulated sugar; 1/2 cup of packed brown sugar or 1/4 cup of honey. Today we'll use brown sugar. 1/2 teaspoon of baking soda; 1/2 teaspoon of baking powder; 1 egg; 1/2 teaspoon of vanilla; 1-1/4 cups of all-purpose flour; and a little bit of granulated sugar on the side. Okay, so let's make these Classic Peanut Butter Cookies. First step, we're going to take our peanut butter. And we're going to add these to our large mixing bowl. And we're going to take some butter. With a recipe that starts off like that, I'm pretty excited for these cookies. Okay, let's go ahead and give this a blend. Okay, so we're going to mix this just into our peanut butter and our butter so it gets nice and combine. So, the next step, we're going to add in both of our sugars. We have our brown sugar here. We have our white granulated sugar. And, we're going to add in our baking soda and our baking powder. Okay. So, let's go back in and let's give this another mix until these ingredients are well-combined. Okay, so I'm going to take my spatula and I'm going to clean down the sides of the bowl. You're probably going to do this for about two or three times. The reason we do this is we want to make sure that all of our ingredients are well-combined, okay? So now, let's go in with our egg and our vanilla. And we're going to give this another mix. Okay, this is looking delicious. We're almost there. Now, we have our flour. I'm not going to put it in all at the same time because I want to do it in two different increments here. Now, the reason for that is because when we're adding our flour, this batter is going to get thick very quickly. So, we're only going to mix in half. And then, when I add my remaining half, I'm going to beat it just for a few seconds and then finish it with my spoon, okay? We don't want tough cookies. We want light cookies there like heaven in your mouth and they fall apart when you eat them. So, let's get mixing. Okay, so let's go ahead and add in the rest. We're going to beat it very quickly. And then, we're going to finish the rest by hand. So, as you can see, our cookie batter here is getting thick. So, I'm going to go ahead and finish it giving this a-- a really good mix with my spatula here. So, once again let's take a few seconds. You want to continue to mix until you no longer see any of the white. That way, we know our flour is fully-combined in our mixture. And as you can see, this looks absolutely gorgeous. It just looks like a big bowl of love that we are going to bake and put into the oven. Okay, so at this point, they're ready to be shaped on the cookie sheet and then into the oven. But, I like to put mine in the refrigerator and let it set up. So, I'm going to give this a cover with some plastic. I'm going to let it set in the refrigerator for one hour. And when we come back, I'm going to show you how to shape those cookies and how to get them in the oven. So, I'll see you soon. Okay, so I've pulled my peanut butter cookies here out of the refrigerator. It's chilled for about an hour. So, let's get started. I'm going to take a spoon here. We want each cookie to be about 1-inch balls of-- of dough here. Okay, and what we're going to do is we're going to take it and we're going to roll it in a little bit of sugar. So, this is going to give a nice kind of crispy crunch on the outside and, of course, it's going to add a nice, sweet flavor. I have a baking sheet here that is ungreased. There is enough butter in here so that it will not stick so don't worry about it. Okay, so I'll show you how we do that again. Give it a nice little roll in our sugar here and we're going to drop that down. I'll do two more just so you kind of get the hang of it when you're in the kitchen and making this at home. Really simple, really easy. And, let's do one more. Okay, so again, in with the sugar just like this. Now, this is a Classic Peanut Butter Cookie so that means that we have to use our fork and we're going to do a crisscross pattern here just with our fork. So, we're going to presh it-- press it down one way, lift it up and then we're going to take the fork the opposite way and press it again just like that. And just very slightly, lift our fork out. So, here we go. I'm going to do it again. We're going to have the times of the fork face away from me. Lift it up. Then, we're going to turn it to the left, press it again and lift it. So, this-- so, this is what a Classic Peanut Butter Cookie should look like. Again, with our fork, lift it up. Take your time. There we go. Last one. Press it down. Then, we're going to turn our fork to the left and we're going to do it again. Lift it up and there you go. You have the perfect peanut butter cookie. So, this is going to go into our preheated oven which is at 375-degrees. And, it's going to cook for about 7-9 minutes or until the bottoms of our cookies are nice and are light golden brown. And when they come out of the oven, we're going to put it on a wire rack so that the cool air circulates and we are left with a crispy, delicious cookie. So, I'm going to pop these in the oven. And when we come back, it's cookie time. Okay, everybody. So, as you can see, our Classic Peanut Butter Cookie has come out of the oven. We put it on a wire rack and we allowed it to cool down completely. And this is what you have, a delicious Classic Peanut Butter Cookie. Grab yourself a glass of milk and I want you to enjoy these delicious cookies.
What You'll Need
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar or 1/4 cup honey
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- Granulated sugar
Step By Step
In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies.
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
To store: Layer cookies between waxed paper in a covered, airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.
Note: Some people are allergic to peanuts, so always label your cookies clearly if you are bringing them to bake sales or cookie swaps.
Per Serving: cal. (kcal) 87, Fat, total (g) 5, chol. (mg) 13, sat. fat (g) 2, carb. (g) 10, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, sugar (g) 6, pro. (g) 2, vit. A (IU) 97, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, sodium (mg) 70, Potassium (mg) 42, calcium (mg) 10, iron (mg) 0, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet