Grammy's Kitchen · Peanut Butter Cookies · Peanut Butter Cup Cookies
One of 40 peanut butter cookies recipes we measured
from sallysbakingaddiction.com
27 cooks on sallysbakingaddiction.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 | 191% | 162% |
| total sugar | 160% | 117% |
| brown sugar share of total sugar | 40% | 52% |
| egg | 32% | 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.
| 156 g | 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled) |
| 2 g | 1/2 teaspoon baking soda |
| 2 g | 1/4 teaspoon salt |
| 113 g | 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature |
| 100 g | 1/2 cup (100g) packed light or dark brown sugar |
| 50 g | 1/4 cup (50g) granulated sugar |
| 185 g | 3/4 cup (185g) creamy peanut butter* |
| 50 g | 1 large egg, at room temperature* |
| 4 g | 1 teaspoon pure vanilla extract |
| 100 g | 1/2 cup (100g) granulated sugar (for rolling, optional) |
| 24 Reese’s Miniature Peanut Butter Cups, unwrapped |
Method: 6 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is by far the best PB Blossom recipe I've had, very soft and peanut buttery. I was concerned because my dough was very soft and sticky so I chilled overnight and ended up baking them in a mini muffin tin as another reader had mentioned. I portioned them” — a cook, 5.0★