Ruth's Peanut Butter Cookies

Indulge in the cozy, nostalgic flavors of *Ruth's Peanut Butter Cookies*, a timeless recipe that combines simplicity and charm. With a perfectly balanced blend of creamy peanut butter, brown sugar, and a hint of vanilla, these cookies boast a soft, melt-in-your-mouth texture with lightly crisp edges. The signature crosshatch pattern adds charm and tradition, while the optional sugar coating offers an extra touch of sweetness and sparkle. Ready in just 25 minutes and yielding 24 irresistible cookies, this recipe is ideal for bake sales, afternoon snacks, or satisfying peanut butter cravings. Whether enjoyed fresh from the oven or stored for later, these homemade treasures deliver classic comfort in every bite.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.5 cup unsalted butter
• 0.5 cup granulated sugar
• 0.5 cup brown sugar, packed
• 0.5 cup peanut butter (creamy or chunky)
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 tablespoons optional granulated sugar for rolling

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 medium mixing bowl, whisk together the flour, baking soda, and baking powder. Set aside.

Step 3

In a large mixing bowl, use a hand mixer or stand mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the peanut butter, egg, and vanilla extract to the butter mixture. Mix until smooth and well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together. Be careful not to overmix.

Step 6

Using a tablespoon or small cookie scoop, portion out dough balls. Roll each one into a smooth ball with your hands.

Step 7

Optionally, roll each dough ball in the additional granulated sugar to coat lightly.

Step 8

Place the dough balls 2 inches apart on the prepared baking sheets. Use the tines of a fork to flatten each ball slightly and create a crosshatch pattern on the tops.

Step 9

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake as they will continue to set as they cool.

Step 10

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve and enjoy! Store leftover cookies in an airtight container at room temperature for up to one week.

Nutrition Facts

Serving size	(647.0g)

Amount per serving	% Daily Value*
Calories	2741.9

Total Fat 116.8g	0%
Saturated Fat 41.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 343.5mg	0%
Sodium 2150.7mg	0%
Total Carbohydrate 388.7g	0%
Dietary Fiber 12.3g	0%
Total Sugars 233.8g
Protein 55.3g	0%

Vitamin D 53.8IU	0%
Calcium 219.3mg	0%
Iron 12.2mg	0%
Potassium 1151.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 7.8%

Carbs: 55.0%