Learn how to make peanut butter cookies with just a few inexpensive ingredients.
Double this peanut butter cookie recipe to make six dozen cookies.
Rolling the cookies in sugar before baking gives them a crisp crust and tender interior.
Credit:BHG / Ana Cadena
Use the tongs of a fork to create the signature crisscross pattern seen on soft peanut butter cookie recipes.
The peanut butter cookie dough may feel soft after mixing.
Our Test Kitchen prefers to use a measuring spoon or ice cream scoop to help uniformly create each ball.
Credit:BHG / Ana Cadena
If you love the combination of peanut butter, chocolate, and toffee, try our toffee cookie variation.
you’re free to find toffee chips in the baking aisle of your grocery store.
If you’re able to’t find toffee chips, use a chopped up candy bar.
Credit:BHG / Ana Cadena
Add the granulated sugar and brown sugar, baking soda, and salt.
Beat until completely combined, scraping the sides of the bowl occasionally.
Beat in the egg and vanilla until combined.
Credit:BHG / Ana Cadena
Beat in as much of the flour as it’s possible for you to with the mixer.
Stir in any remaining flour.
Cover and refrigerate the dough for about 1 hour or until easy to handle.
Credit:BHG / Ana Cadena
Preheat the oven to 375 degrees F.
Shape the dough into 1-inch balls.
Place balls 2 inches apart on an ungreased cookie sheet.
Bake for about 8 minutes or until the edges are lightly browned.
Credit:BHG / Ana Cadena
Transfer the cookies to wire racks.
As written, this recipe makes about 3 dozen cookies.
Double this recipe to make 6 dozen cookies.
Credit:BHG / Ana Cadena
Ensure the pieces are evenly distributed throughout the dough.
Continue with the rest of the recipe as written.
2,000 calories a day is used for general nutrition advice.
Credit:BHG / Ana Cadena
