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Peanut Butter Sugar Cookies
Peanut Butter Sugar Cookies

Perfect Peanut Butter Sugar Cookies

January 10, 2018 Posted by Kyndall @ 6 Cakes & More Recipes 22 Comments

Peanut Butter Sugar Cookies

Perfect Peanut Butter Sugar Cookies

These Perfect Peanut Butter Sugar Cookies are simply amazing! This is another no chill, no spread recipe so they are super simple and taste like the good old fashioned peanut butter cookies. These would be over the top great with my Dark Chocolate Royal Icing on them! You can add up to 1/2 cup of mini chocolate chips to make these peanut butter chocolate chip cookies!
5 from 2 votes
Print Pin Rate
Course: Treats
Servings: 12 cookies depending on size and thickness
Calories: 363kcal

Equipment

  • Preforated Baking Mats
  • Baking Pans
  • Stand Mixer
  • Rolling Pin
  • Food Scale
  • Measuring Spoons
  • Oven Thermometer

Ingredients

  • 169.5 grams unsalted butter cool, not room temperature
  • 220 grams sugar
  • 1/2 teaspoon salt
  • 136 grams creamy peanut butter
  • 1 large egg cold
  • 1/2 tablespoon vanilla
  • 384 grams all purpose flour
Metric - US Customary

Instructions

  • Preheat oven to 350 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper or silicone baking mats.
  • In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
  • Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We just want the sugar to start incorporating into the butter. There will still be some pretty big chunks of butter not fully mixed in. That's okay!
  • Add the peanut butter and again, on low, mix until just incorporated. You may still see little spots of butter and that's okay! Scrape the sides and bottom of your bowl before adding the egg and vanilla.
  • Add the cold egg and the vanilla. Again, the temperature of the egg matters. You want to use it cold.
  • Again, turn your mixer on to the lowest speed and mix just until the egg and vanilla have incorporated into the other ingredients. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds. You will see small pieces of butter and that's okay!
  • Add the flour to your wet ingredients.
  • Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will to gather onto the paddle and start to clean the sides of the bowl. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  • Using a rolling pin, roll your dough out and cut into the shapes you need.
  • Place your cut dough onto your parchment paper or silicone baking mat covered cookies sheets and bake in your preheated oven for 8-10 minutes depending on the size of your cookies. You don't want your cookies to brown.
  • After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
  • Move them onto a cooling rack to cool completely.
  • I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
  • Enjoy your delicious, thick, soft (but sturdy), peanut butter sugar cookies!
    Peanut Butter Sugar Cookies

Notes

Nutrition

Calories: 363kcal | Carbohydrates: 45g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 157mg | Potassium: 118mg | Fiber: 2g | Sugar: 20g | Vitamin A: 375IU | Calcium: 16mg | Iron: 2mg
Tags: no chillno chill no spreadno chill no spread sugar cookiesno spreadpeanut butterpeanut butter cookies
22 Comments
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22 Comments

Leave your reply.
  • Anonymous
    · Reply

    August 17, 2021 at 6:01 PM

    I love this recipe! I am always on the look-out for recipes that will retain the design of the cookies I make with my handcrafted silicone cookie molds and this recipe works beautifully in doing just that. I do let it chill about a couple of hours before use since I handle the dough more than with typical cookie cutting and I dust my molds with powdered sugar before pressing into the cavity to prevent any possible sticking. I wish I could show a photo of how well they came out. Best of all they taste like good old fashioned peanut butter cookies! So yummy! I will be adding it to the list of recipes I suggest to my customers (with full credit, of course) and look forward to trying more of them.
    Thanks so much for doing all the hard work and sharing!!
    Best,
    Susan
    Artesao Cookie Molds

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      August 18, 2021 at 7:11 AM

      Hi Susan! Thank you so much for that amazing feedback 🙂 Feel free to follow and/or tag us on social media @6cakesandmore as we love to see and share all of the amazing art work out there! Thanks again and happy baking!

  • Dori
    · Reply

    March 21, 2021 at 2:03 AM

    Follow up:
    After baking these, they came out absolutely perfect with no spreading at all and taste nice and moist. I also made the chocolate and the red velvet and both of those came out excellent also no spreading, great taste. It’s not unusual that many recipes come out dry so it must be my location and I have had to add an extra egg in almost all my recipes.Thank you so much for sharing your recipes

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      March 21, 2021 at 8:25 AM

      Hi Dori! I’m happy to hear you enjoyed the recipes 🙂 If they’re coming out so dry you need an extra egg you’re probably over measuring the flour. It’s really the most accurate to use the weight measurements as they’ll give you the best and most consistent results. It’s common to need to increase the flout just a bit depending on where you live, but needing to add more liquid content is rare. I hope that helps and thanks again! 🙂

  • Lynn
    · Reply

    March 15, 2021 at 1:07 PM

    So excited to try these for Easter! How thick do you roll your cookies? Thanks! Lynn

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      March 15, 2021 at 1:37 PM

      Hi Lynn! I’m excited for you as well! I roll my cookies to 3/8″ 🙂 Thank you!

  • Anonymous
    · Reply

    February 25, 2021 at 6:45 AM

    Hello, cookies look amazing! I would like to know if you could prepare and refrigerate the dough ahead of time if your not ready to bake the time of preparation, also c a n you double the recipe?
    Thanks,
    Kathryn

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 25, 2021 at 7:16 AM

      Hi Kathryn! Thank you 🙂 You definitely can make the dough ahead of time just keep in mind that the fridge dries things out, so I wouldn’t keep them in there more than a day or two at most. You can also freeze the dough. You can double and even triple the batch without any issues. Here are some great tips on storing and freezing (clickable link) –> Storing & Freezing Sugar Cookies

  • Joyce
    · Reply

    February 16, 2021 at 12:25 AM

    These Peanut butter cookies look wonderful. I can’t wait to try them. What is your chocolate butter cream frosting recipe and chocolate royal icing recipe?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 16, 2021 at 7:34 AM

      Hi Joyce! Thank you 🙂 My buttercream recipes are here (clickable link) –> Buttercream Recipes and my Royal Icing recipes are here (clickable link) –> Royal Icing Recipes

  • Julie
    · Reply

    January 22, 2021 at 9:24 PM

    What frosting or icing do you recommend? Thank you I can’t wait to try.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 24, 2021 at 7:37 AM

      Hi Julie! I’ve used buttercream (Vanilla & Chocolate), vanilla, chocolate, and a combo of vanilla & chocolate royal for these and they’re all delicious! 🙂

  • Jenn
    · Reply

    January 13, 2021 at 1:47 PM

    If I wanted to make these chocolate peanut butter do you have a recommendation on how much cocoa powder to use? Thank you! Can’t wait to try them.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 13, 2021 at 6:58 PM

      Hi Jenn! I’ve added mini chocolate chips to these and they’re SO good! Start with 1 cup and add more to your preference 🙂

  • Angie O.
    · Reply

    April 10, 2020 at 8:52 PM

    I was worried about trying a cookie recipe without baking powder or baking soda, but these turned out so great! The flavor was spot-on, and I didn’t have any issues with warping or spreading. I am now trying the batch with some chocolate chips in it. I can’t wait to share these with friends and family.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 11, 2020 at 8:49 AM

      Hi Angie! Thank you for that feedback and I’m happy to hear you’re enjoying the recipes! 🙂

  • Claudette
    · Reply

    May 24, 2019 at 5:35 PM

    Hi, sounds like a perfect recipe and I agree weight measurement is more accurate. May I ask what brand of peanut butter as so many are different? Thank you so much

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      May 25, 2019 at 9:35 AM

      Hi Claudette! Yes, weight measurements are definitely my go-to in baking. I usually use Peter Pan or Jif without any issues, but I have used store brands as well. Thank you! 🙂

  • Gabby
    · Reply

    May 12, 2019 at 10:27 AM

    Love your cream cheese cookies!! I’m trying these peanut butter cookies for the first time but when I used 3c of flour I ended up with soft sand that wouldn’t hold together for anything. I started again using about 2.5c flour and achieved a crumbly but usable dough. It really doesn’t make sense since I am baking on a rainy day in the humidity capital, Atlanta GA! Any input would be helpful. Thanks!

    • 6cakesandmore
      · Reply

      May 15, 2019 at 2:04 PM

      Hi Gabby! Thank you and I’m happy to hear that! Honestly, I recommend using the weight measurements for optimal results. 🙂

  • Jennifer
    · Reply

    January 30, 2019 at 2:12 PM

    These really are perfect. I have made 2 batches and am back to do it again. They cut beautifully, hold their shape when baking, and taste delicious, with or without icing. Thank you for sharing!

    • 6cakesandmore
      · Reply

      January 30, 2019 at 3:59 PM

      Hi Jennifer! I’m so happy to hear this! Thank you so much for you feedback and I’m glad I’m not the only one loving the peanut butter cookies lol 😉 ☺️

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