Peanut Butter Cookies

Ingredients U.S. Metric %
Butter or part butter and part shortening 12 oz 375 g 75
Brown sugar 8 oz 250 g 50
Granulated sugar 8 oz 250 g 50
Peanut butter (see Note) 12 oz 375 g 75
Eggs 4 oz 125 g 25
Vanilla extract 0.33 oz (2 tsp) 10 g 2
Pastry flour 1 lb 500 g 100
Baking soda 0.16 oz (1 tsp) 5 g 1
Total weight: 3 lb 12 oz 1890 g 378%




Creaming method. Cream the peanut butter with the fat and sugar.


Molded method. Use a fork instead of a weight to flatten the cookies. Use greased or parchment-lined pans.


375°F (190°C) for 11–14 minutes, depending on size

Note: This formula was developed with natural peanut butter, consisting of only ground peanuts and salt. You may need to add a little salt to the formula, depending on the salt content of the peanut butter you use. If you use unsalted peanut butter, add 1% (0.16 oz 5 g/1 tsp) salt to the creaming stage.