A Classic Peanutbutter Cookie Recipe in Cups & Grams
By Simone Smith
Delicious Peanutbutter Cookies
Peanutbutter cookies are a classic, and much like classic pound cake, irish soda bread, and chocolate chip cookies, everyone reverts to the same recipe, give or take a dash of this or that.
What I would like to share with you is a version of that recipe converted into metric weights so that you can make peanut butter cookies using a food scale. I convert all of my recipes into weight, mostly because:
- It's faster to make things using a food scale (as you can see in the video)
- Measuring ingredients in grams rather than cups gets fewer cups and bowls dirty
- Measuring ingredients by weight allows for greater consistency and precision (one women's half cup of packed brown sugar may be VERY different from that of another)
- Measuring ingredients with a food scale enables one to be incredibly precise when it comes to measuring calories and nutrition in a dish
Of course, not everyone has a food scale, so you'll also see the ingredients presented with cup measurements. Whether you use a food scale or not, I sincerely hope that you find a way to work more peanutbutter cookies into your life!
Additional Resources
- Cooking Tips and Tricks: How to Soften Butter Quickly
A quick video guide outlining several ways to quickly soften butter if you forgot to leave it out ahead of time. - The World's Easiest Gluten-Free Cookie Recipe
A peanutbutter cookie recipe for your gluten-free friends.
Ingredients
Makes roughly 12 cookies
- .5 cups (100g) granulated sugar
- .5 cups (90g) brown sugar
- .5 cups (One stick, 120g) of butter (room temperature)
- .5 cups (128g) peanut butter
- 1 large egg (roughly 56 grams)
- 1.25 cups (150g) of all-purpose flour
- .75 teaspoon baking soda
- .5 teaspoon baking powder
- .25 teaspoon salt
What's your go-to method?
Do you ever measure by weight?
See results without votingInstructions
- Preheat your oven to 300 F
- Beat the butter until it’s creamy
- Add sugar and beat until incorporated
- Add the egg and peanut butter
- Mix the dry ingredients separately
- Slowly add them to your wet mixture
- Refrigerate your mixture for 1-3 hours
- Scoop the dough onto a baking sheet
- Add the criss-cross marking with a fork (this is, like TOTALLY mandatory)
- Bake for 15 minutes
Note: I bake using a silicone baking mat and a double layered cookie sheet. It helps the cookies bake evenly and not get burned on the bottom.
Comments
LOVE this video! Those PB cookies look absolutely delectable, and the process to make them looks straightforward enough. Thanks for sharing this! And I hadn't thought about how many measuring cups and spoons you avoid having to clean if you just use a bowl mounted on top of a kitchen scale - excellent point!
These sounds mouth-watering!
I have a food-scale and use it all the time. It's a great help, and of course, it gives a greater precision.
Very useful.
Thanks for sharing,
Sannel
I do not have a food scale, but living In CanadaI use metric for everything. Our equipment is listed by weight.
Thanks Simone for sharing that useful and yum yum recipe.
Thanks brittanytodd! I do recommend food scales. I know not many Americans use them, but they're quite common in everyday kitchens in Europe. Or so I'm told. They're so convenient!
It does make a huge difference, livelonger. I'm all about taking the laziest route possible!
They really are tasty cookies, SanneL. And I'm so glad to find a fellow food scale user!
I've always wondered about this, FloraBreenRobison- since Canada is all metric, are recipes in all metric, too? Or are cups still used?
And thanks for stopping by, asmaiftikhar!
Interesting hub! in culinary school, we were required to use food scales, for everything! we were required to calibrate them with an object whose weight was 'known', usually a small metal weight.
They are actually really convenient and it would be MUCH easier if all recipes included weights instead of cups, tablespoons, etc.
Think of this scenario: You need one cup of flour. One cup of flour packed down is way different than a cup of sifted flour. WAAAY different! However, x grams of flour is x grams, sifted or not!
Also, you don't have to worry about not having the right measuring cup.
WHAT? You went to CULINARY SCHOOL? Aw man, melbel. Just when I think you can't get any cooler, you pull another plot twist on me. You're so right about flour measurements, though. Volume measurements of sifted vs. non-sifted flours range incredibly widely- no wonder people have trouble getting consistent results with so many bread and cake recipes!
Wow, you make it looks so simple and fast. I'm good without the food scales. Thanks for sharing.
Thanks for stopping by, anglnwu! This recipe's good either way. A classic, it is!
brittanytodd 4 months ago
Great work, Simone! I can't wait to make these cookies. And I will have to get a scale too; I didn't even know people used that outside of bakeries and delis. Voted up, useful, bookmarked, etc.