Grammy's Kitchen · Peanut Butter Cookies · Easy Peanut Butter Cookies
One of 40 peanut butter cookies recipes we measured
It ranks #2 of 40 for edge texture among the peanut butter cookies recipes we compared. 98 cooks on www.thereciperebel.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 101% | 162% |
| total sugar | 115% | 117% |
| brown sugar share of total sugar | 52% | 52% |
| egg | 28% | 29% |
| leavener | 1% | 2% |
| salt | 1% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 240 g | 3/4 cup smooth peanut butter ((240 grams -- not natural)) |
| 170 g | 3/4 cup unsalted butter ((room temperature)) |
| 200 g | 1 cup sugar ((200 grams)) |
| 205 g | 1 cup brown sugar ((205 grams, packed)) |
| 100 g | 2 eggs |
| 4 g | 1 teaspoon vanilla extract |
| 390 g | 3 cups all purpose flour ((390 grams)) |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
Method: 8 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made these two ways. First time I let them chill 24 hours, came out delicious but a little tough to press down on with the fork (crumbly). The second time I made them right away and it was so much easier to shape and press and they looked better. Both ways wer” — a cook, 5.0★
“Followed directions, actually added twice the amount of peanutbutter, was somewhat chewy/soft, but dough was definitely to crumbly/dry. If I made them again think I'd cut back on the flour. Dough was to dry. Taste was ok” — a cook, 3.0★