Decadent Peanut Butter Sugar Cookies
Indulge in these delectable Decadent Peanut Butter Sugar Cookies that perfectly blend the rich taste of peanut butter with the sweetness of sugar. This effortless recipe, adapted from Food.com, yields 6 dozen cookies that are wonderfully soft, slightly chewy, and irresistibly delicious. Ideal for sharing with friends, family, or simply keeping all to yourself, these cookies are sure to become a favorite treat for any occasion. Take a bite, and you'll discover a delightful combination of flavors that will leave you craving more!
24
Servings
N/A
Calories
9
Ingredients
Ingredients
Powdered Sugar
1 1/2 cups (sifted)
Egg
1 (beaten)
Margarine
1 cup (softened at room temperature)
Reduced-Fat Peanut Butter
1/3 cup (creamy)
Vanilla Extract
1 1/2 teaspoons (pure)
Salt
1 teaspoon (kosher or table)
All-Purpose Flour
2 1/2 cups (sifted)
Baking Soda
1 teaspoon (fresh)
Granulated Sugar
1/2 cup (for topping)
Instructions
1
In a large mixing bowl, combine the sifted powdered sugar, beaten egg, softened margarine, creamy reduced-fat peanut butter, pure vanilla extract, and salt. Mix on medium speed until the mixture is smooth and well combined.
2
Gradually incorporate the sifted all-purpose flour and baking soda into the wet mixture, mixing just until combined. The dough should be thick and slightly sticky.
3
Cover the dough with plastic wrap and refrigerate for 90 minutes to allow it to firm up.
4
Preheat your oven to 375°F (190°C). Prepare baking sheets by lightly greasing them or lining them with parchment paper.
5
On a lightly floured surface, roll out the chilled dough to approximately 1/4 inch thick. Use cookie cutters to cut out cookies in desired shapes, about 2-2.5 inches in diameter.
6
Place the cut-out cookies on the prepared baking sheets. Before baking, sprinkle a small amount of granulated sugar on top of each cookie for a sweet touch.
7
Bake in the preheated oven for 7-8 minutes, or until the edges are just lightly browned. The centers may still appear soft but will firm up as they cool.
8
After baking, let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Store cooled cookies in an airtight container for up to 2 weeks.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
How many cookies does this recipe make?
This recipe yields approximately 6 dozen (72) cookies.
What is the main flavor profile of these cookies?
These cookies offer a decadent blend of rich peanut butter and sweet sugar flavors.
How long should I chill the dough before baking?
The dough should be refrigerated for at least 90 minutes to allow it to firm up properly.
What oven temperature is needed for baking?
Preheat your oven to 375°F (190°C) for baking these cookies.
What type of peanut butter is recommended?
The recipe calls for creamy reduced-fat peanut butter.
Can I use cookie cutters for this dough?
Yes, once the dough is rolled out to 1/4 inch thickness, you can use cookie cutters to create shapes about 2-2.5 inches in diameter.
How long do the cookies need to bake?
The cookies should bake for 7-8 minutes or until the edges are just lightly browned.
Do I need to sift the powdered sugar and flour?
Yes, both the powdered sugar and the all-purpose flour should be sifted for the best texture.
What is the serving size for this recipe?
The recipe is designed for 24 servings.
Should the cookies be firm when I take them out of the oven?
No, the centers may still appear soft when they come out of the oven but will firm up as they cool.
How should I store the baked cookies?
Store the cooled cookies in an airtight container for up to 2 weeks.
Is there a topping used for these cookies?
Yes, a small amount of granulated sugar should be sprinkled on top of each cookie before baking.
What type of fat is used in the dough?
The recipe uses 1 cup of softened margarine.
Does the recipe require salt?
Yes, 1 teaspoon of kosher or table salt is included in the mixture.
What kind of vanilla extract should I use?
The recipe specifies using pure vanilla extract.
How thick should I roll the cookie dough?
Roll the chilled dough to a thickness of approximately 1/4 inch.
What is the texture of these cookies?
These cookies are wonderfully soft and slightly chewy.
Do I need to grease the baking sheets?
Yes, you should lightly grease the baking sheets or line them with parchment paper.
How long should the cookies cool on the baking sheet?
Let the cookies cool on the baking sheet for 5-10 minutes before moving them to a wire rack.
What is the primary leavening agent used?
The recipe uses 1 teaspoon of fresh baking soda.
How many eggs are required?
The recipe requires 1 beaten egg.
Can I use regular granulated sugar in the dough?
The dough itself uses powdered sugar; granulated sugar is only used for the topping.
Is the dough sticky?
Yes, the dough should be thick and slightly sticky before refrigeration.
What equipment is needed for mixing?
A large mixing bowl and a mixer set to medium speed are recommended.
What is the origin of this recipe?
This specific recipe was adapted from Food.com.
Can I use crunchy peanut butter instead?
The recipe suggests creamy peanut butter for a smooth texture, but you could try crunchy if you prefer more texture.
What should the surface be like when rolling dough?
You should roll the dough out on a lightly floured surface to prevent sticking.
Is this recipe considered easy?
Yes, it is described as an effortless recipe suitable for various occasions.
Why is sifting flour important here?
Sifting helps ensure the flour incorporates smoothly into the wet mixture without clumps.
Can these cookies be shared for occasions?
Absolutely, they are ideal for sharing with friends and family or as a special treat.