Ingredients for Big And Soft Peanut Butter Cookies
- 1 cup Butter Flavor Crisco
- 1 cup creamy peanut butter
- 1 cup packed Dark Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup granulated sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Big And Soft Peanut Butter Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Big And Soft Peanut Butter Cookies
- Preheat oven to 275°F (135°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 1 cup packed light brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- Add 1 cup creamy peanut butter and mix until fully incorporated.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 2-tablespoon sized balls.
- Flatten each ball slightly with a fork, creating a criss-cross pattern.
- Bake for 15-18 minutes, or until edges are lightly golden brown.
- Let cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
92g
Fat
23g
Carbs
12g
