Name: Peanut butter cookies
Yield: About 40 cookies
Cuisine: United States
Ingredients: 315 g All-purpose flour Plain; 5 mL Baking powder Level measure; 5 mL Baking soda Level measure; 2.5 mL Fine salt Level measure; 225 g Unsalted butter Soft, not melted; 200 g Caster sugar; 150 g Brown sugar; 2 Large eggs Room temperature; 500 g Smooth peanut butter Stabilised spread, not a separated natural butter; 100 g Caster sugar For rolling; some remains unused

Method

01 · Mix dry ingredients
1 min
Use: Dry
Whisk the dry group.
Ready when: Leavening dispersed.
01 Mix dry ingredientsLeavening dispersed.
02 · Cream
2–3 min
Use: Cream
Beat butter and both sugars until lighter.
Ready when: Creamy and aerated.
02 CreamCreamy and aerated.
03 · Make dough
2 min
Use: Cream, Add
Beat in eggs, then peanut butter; scrape the bowl.
Ready when: Uniform mixture.
03 Make doughUniform mixture.
04 · Combine and chill
At least 1 hour
Use: Mix dry ingredients, Make dough
Mix in the dry group and refrigerate, covered.
Ready when: Dough holds a rounded scoop.
04 Combine and chillDough holds a rounded scoop.
05 · Shape
10 min
Use: Combine and chill, Coat
Heat the oven. Form roughly 40 g balls, roll in sugar and press a crosshatch with a fork. Space well apart on lined trays.
Ready when: Flattened rounds of similar thickness.
05 ShapeFlattened rounds of similar thickness.
06 · Bake
10–12 min
Use: Shape
Bake one tray at a time.
Ready when: Edges set; centres still soft.
06 BakeEdges set; centres still soft.
07 · Cool
Until cool
Use: Bake
Leave on the tray for 5 minutes, then move carefully to a rack.
Ready when: Cookies firm enough to lift.
07 CoolCookies firm enough to lift.

What to look for

Stage	Look / feel for	Needs attention
Shape	Flattened rounds of similar thickness.	Stop at this cue rather than relying only on elapsed time.
Bake	Edges set; centres still soft.	Stop at this cue rather than relying only on elapsed time.
Cool	Cookies firm enough to lift.	Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Cookies spread too much	Dough or baking tray was too warm.	Chill the remaining dough and use a cool tray.	Measure flour by weight and soften butter without melting it.
Hard cookies	They baked beyond the stated edge and centre cues.	Store airtight once cool.	Check the first tray early; cookies firm as they cool.

Keep airtight for up to 5 days.; Fold in up to 150 g chocolate chips after the flour for peanut butter chocolate-chip cookies.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
All-purpose flour	Plain	No required brand	Match the ingredient type
Baking powder	Level measure	No required brand	Match the ingredient type
Baking soda	Level measure	No required brand	Match the ingredient type
Fine salt	Level measure	No required brand	Match the ingredient type
Unsalted butter	Soft, not melted	No required brand	Match the ingredient type
Large eggs	Room temperature	No required brand	Match the ingredient type
Smooth peanut butter	Stabilised spread, not a separated natural butter	No required brand	Match the ingredient type
Caster sugar	For rolling; some remains unused	No required brand	Match the ingredient type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Use plain flour, not self-raising; mix only until combined.	Similar result; stronger bread flour produces a firmer crumb.
Smooth peanut butter	Crunchy stabilised peanut butter500 g	Avoid brands with a separate oil layer.	More texture; similar handling.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Two baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Fork	An ordinary dinner fork is enough.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Two baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Fork	An ordinary dinner fork is enough.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Peanut butter cookies

Peanut butter cookies