Sandra This Paula Deen Peanut Butter Cookies Recipe is a soft and chewy recipe, which is made with creamy peanut butter and brown sugar. It’s a classic, foolproof recipe, ready in about 15 minutes.
Paula Deen Peanut Butter Cookies Recipe Ingredients
- 1 1/2 cup all-purpose flour (180g)
- 1/2 cup unsalted butter, room temperature (113g)
- 1 cup peanut butter (250g)
- 1/2 cup brown sugar, lightly packed (100g)
- 1/2 cup granulated sugar (100g)
- 1 tsp vanilla extract (5mL)
- 1 large egg, room temperature
- 3/4 tsp baking powder (3g)
- Optional: 1/4 to 1/2 tsp sea salt
How To Make Paula Deen Peanut Butter Cookies
- Prep the Oven and Dry Ingredients: Preheat your oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, sift the flour and baking powder together, then whisk to combine.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, cream the room-temperature butter, brown sugar, and granulated sugar together until light and fluffy.
- Add Peanut Butter and Wet Ingredients: Add the peanut butter and mix until it is just incorporated. Add the egg and vanilla extract and mix again until combined.
- Combine the Dough: With the mixer on low speed, gradually add the flour mixture to the wet ingredients and beat until a soft dough forms.
- Roll and Shape the Cookies: Roll the dough into one-inch balls and place them on the prepared baking sheet, about 2 inches apart.
- Bake and Cool: Use the tines of a fork to gently flatten each ball, then press again from the opposite direction to create the classic criss-cross pattern. Bake for about 10 minutes. The cookies will look soft. Allow them to cool completely on the baking sheet, as they will firm up as they cool.
Recipe Tips
- How do I get the perfect criss-cross pattern? For a clean pattern that doesn’t stick, dip the tines of your fork in a small amount of granulated sugar before pressing it onto each cookie dough ball.
- Why are my cookies crumbly? Crumbly peanut butter cookies are often the result of over-mixing the dough after the flour has been added, or adding too much flour. Measure your flour carefully (preferably by weight) and mix only until the dough comes together.
- Can I use natural peanut butter? It’s best to use a conventional, processed creamy peanut butter (like Jif or Skippy). Natural peanut butters have a different oil content and can separate, which may result in drier, more crumbly cookies.
- Why did my cookies spread too much? This can happen if your butter was too soft or melted. Using room temperature butter (soft enough to indent with your finger, but not greasy) is key. If your dough feels very soft, you can chill it for 30 minutes before rolling and baking.
What To Serve With Peanut Butter Cookies
These classic cookies are a delight on their own, but they are iconic when served with:
- A tall, cold glass of milk.
- A scoop of chocolate or vanilla ice cream to make a cookie sandwich.
- A hot cup of coffee or hot chocolate.
How To Store Peanut Butter Cookies
Store: Place the completely cooled cookies in an airtight container. They will stay fresh at room temperature for up to a week. Freeze: You can freeze the unbaked cookie dough balls or the baked cookies. To freeze dough, place the balls on a baking sheet in the freezer until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. To freeze baked cookies, place them in a freezer-safe container for up to 3 months.
Peanut Butter Cookies Nutrition Facts
- Calories: 193kcal
- Protein: 5g
- Fat: 13g
- Carbohydrates: 16g
- Sugar: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can prepare the cookie dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. Let it sit at room temperature for about 20-30 minutes to soften slightly before rolling.
Chilling the dough is not required for this recipe, but it can be helpful if your kitchen is very warm or if you find the dough is too sticky to roll easily. Chilling for 30 minutes will make it easier to handle.
Absolutely! About 1 cup of semi-sweet or milk chocolate chips would be a delicious addition. Fold them in at the very end of the mixing process.
Try More Recipes:
- Paula Deen Chocolate Chip Cookies Recipe
- Paula Deen Chocolate Brownies Recipe
- Paula Deen Not Yo Mama’s Banana Pudding Recipe
Paula Deen Peanut Butter Cookies Recipe
Description
A classic, melt-in-your-mouth peanut butter cookie with the perfect balance of salty and sweet, finished with the signature fork criss-cross pattern.
Ingredients
Instructions
- Preheat oven to 350°F. Sift and whisk together the flour and baking powder.
- In a stand mixer, cream the butter and both sugars until fluffy.
- Mix in the peanut butter, then the egg and vanilla.
- Gradually add the flour mixture and beat until a soft dough forms.
- Roll dough into 1-inch balls and place on a parchment-lined baking sheet.
- Flatten each ball with a fork in a criss-cross pattern.
- Bake for about 10 minutes. Let cool completely on the baking sheet to set.
Notes
- The cookies will be very soft when they come out of the oven; they must cool completely on the baking sheet to firm up.
- For the best texture, use a conventional creamy peanut butter, not the natural kind.
- If your peanut butter is unsalted, add 1/4 to 1/2 teaspoon of salt to the dough.
- Dipping the fork in sugar before pressing will prevent it from sticking to the dough.
