Blue Ribbon Peanut Butter Cookies
Soft, chewy, and rich with the nutty sweetness of peanut butter, these Blue Ribbon Peanut Butter Cookies are the ultimate crowd-pleaser for dessert lovers. Crafted with classic pantry staples like creamy peanut butter, brown sugar, and a hint of vanilla, these cookies combine a perfectly tender crumb with a signature crisscross pattern for a nostalgic touch. Ready in just 25 minutes, this easy recipe is ideal for bake sales, afternoon snacks, or holiday cookie platters. With a golden exterior and melt-in-your-mouth center, these simple yet irresistible cookies are bound to become a family favorite. Serve them warm with a glass of milk or pack them in lunches for a dose of homemade goodness that never disappoints!
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Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 1 unit Large egg
- 1 teaspoon Pure vanilla extract
- 1.25 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Step 3
Add the egg and vanilla extract to the butter mixture and mix until well incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just blended. Avoid overmixing.
Step 6
Using a small cookie scoop or tablespoon, form dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Step 7
Gently flatten each dough ball using the back of a fork, creating a crisscross pattern on top of each cookie.
Step 8
Bake for 9-11 minutes, or until the edges are just starting to set and the centers look slightly soft. Do not overbake to maintain a chewy texture.
Step 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
| Serving size | (647.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2947.3 |
| Total Fat 161.5g | 0% |
| Saturated Fat 73.6g | 0% |
| Cholesterol 444.3mg | 0% |
| Sodium 2081.2mg | 0% |
| Total Carbohydrate 340.5g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 208.9g | |
| Protein 52.5g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 230.5mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 1130.5mg | 0% |
Source of Calories