Ingredients for Betty Crocker Peanut Butter Cookies
- ¾ cup granulated sugar, plus extra for rolling
- ¾ cup packed brown sugar
- 1 cup creamy peanut butter
- 0 (not found in recipe)
- 1 cup (2 sticks) unsalted butter
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 0 (not found in recipe)
- ½ teaspoon salt
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How to Make Betty Crocker Peanut Butter Cookies
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup creamy peanut butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until smooth.
- Beat in 1 large egg.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up.
- Once chilled, roll the dough into 1 ¼-inch balls.
- Place the balls about 3 inches apart on ungreased baking sheets.
- Use a fork dipped in granulated sugar to create a crisscross pattern on top of each cookie.
- Bake for 9-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
109g
Fat
35g
Carbs
14g
