Grammy's Kitchen · Peanut Butter Cookies · Soft Peanut Butter Cookies
One of 40 peanut butter cookies recipes we measured
from bakerbettie.com
It ranks #1 of 40 for center texture among the peanut butter cookies recipes we compared. 22 cooks on bakerbettie.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 162% |
| total sugar | 0% | 117% |
| egg | 0% | 29% |
| leavener | 0% | 2% |
| salt | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 261 g | 1 cup (9.2 oz, 266 gr) creamy peanut butter (or other nut butter of choice) |
| 227 g | 1 cup (8 oz, 227 gr) dark brown sugar, lightly packed (light brown sugar can be substituted) |
| 5 g | 1 tsp baking soda |
| 23 g | 3 TBSP (0.8 oz, 22 gr) cornstarch |
| 50 g | 1 large egg |
| granulated sugar for rolling, optional |
Method: 5 steps, published by bakerbettie.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“i made these.. Love the flavor and texture.. I used two small eggs. I took them out at 8 min and waited 5 and they were so soft they were crumbling.. So I put them back in the oven for another 3 minutes. I did not realize how much they would spread. I didn't u” — a cook, 5.0★
“mmmm yes! the perfect pb cookie!” — a cook, 5.0★