Grammy's Kitchen · Peanut Butter Cookies · Peanut Butter Cookies
One of 40 peanut butter cookies recipes we measured
from www.chelseasmessyapron.com
39 cooks on www.chelseasmessyapron.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 152% | 162% |
| total sugar | 129% | 117% |
| brown sugar share of total sugar | 52% | 52% |
| egg | 31% | 29% |
| leavener | 1% | 2% |
| salt | 1% | 1% |
| mix-ins | 35% | 0% |
| 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.
| 227 g | 16 tablespoons unsalted butter (melted; 1 cup) |
| 213 g | 1 cup brown sugar (light or dark, lightly packed) |
| 200 g | 1 cup granulated sugar (plus extra for rolling (optional)) |
| 258 g | 1 cup creamy peanut butter (see note 1) |
| 0 g | 1/8 teaspoon almond extract (optional!) |
| 13 g | 1 tablespoon vanilla extract |
| 100 g | 2 large eggs |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 320 g | 2-2/3 cups all-purpose flour (see note 2) |
| 113 g | 4 ounces semi-sweet baking bar (or milk or dark chocolate) |
Method: 7 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi, I love your peanut butter cookie recipe! I use a scale all the time to weigh ingredients but I’ve noticed how it varies between bakers. I use the measurement of 120gr = 1c flour. So 2&2/3 c of flour would be 320 gr. I normally just try it myself but ” — a cook, 5.0★
“Hands down the best peanut butter cookie recipe ever! Instead on the chocolate topping I add Reese peanut butter chips in it to take it right over the top!” — a cook, 5.0★